Paleo & Vegan Pistachio Ice Cream (Only 4 Ingredients!)
This paleo and vegan pistachio ice cream recipe is eggless but ultra thick and creamy, and so easy to make! You can really taste the pistachio flavor shine through, and both churn and no-churn methods are included.
Servings: 6 servings
Combine 1 cup coconut milk and pistachios in a high powered blender and blend until smooth and creamy.
Add the rest of the ingredients and blend together.
Taste and add more maple syrup if you want it sweeter. It'll taste less sweet once frozen.
Pour the mixture into an ice cream maker and churn following the manufacturer's directions. The mixture should firm up and turn into a ball after about 20-30 minutes. (See NOTES if you don't have an ice cream maker.)
Transfer to an airtight container and freeze for at least 2 hours.
Serve in a bowl or cone (these are gluten free), sprinkled with chopped pistachios.
Don't have an ice cream maker?
- Once you blend up the ingredients, place in a loaf pan in an even layer and freeze.
- Optional (takes more work): If you want your pistachio ice cream extra creamy, mix it every 30 minutes with a metal spoon for the first 2 hours.
- Once frozen and ready to eat, you'll need to thaw the ice cream on the counter for about 15 minutes before scooping. No-churn ice cream is usually harder and icier than churned versions!
Serving: 1serving (makes 6) | Calories: 334kcal | Carbohydrates: 14g | Protein: 5g | Fat: 31g | Saturated Fat: 22g | Sodium: 33mg | Potassium: 421mg | Fiber: 4g | Sugar: 8g | Vitamin A: 65IU | Vitamin C: 3.6mg | Calcium: 32mg | Iron: 2.3mg