This ice cream is inspired by my Coffee Ice Cream, which is made in a similar way, only with cashews. The pistachios in this recipe add a little more fiber to this recipe, but you’ll hardly notice once it’s frozen, especially if you add in a few chopped pistachio pieces. (Which I highly recommend!)
Why You’ll Love It
It’s dairy-free. This pistachio ice cream gets its creaminess from blended pistachios, rather than milk or cream. This way you’ll get maximum pistachio flavor! It’s naturally sweet. All you need is pure maple syrup to sweeten this ice cream, so it shouldn’t spike your blood sugar as much as traditional ice cream might. It’s simple. With just 4 ingredients, one of them being water, you won’t find an easier ice cream to make. It’s flexible. I love this ice cream recipe with almond extract added in (this seems to be a common addition with pistachio ice cream recipes) but you can leave it out if you or a family member has an almond allergy. It’s vegan & gluten-free. Perfect for those following a number of special diets!
Best of all, it’s delicious. I couldn’t stop taste-testing the mixture before I poured it into the ice cream machine.
Note: Keep in mind that the flavors will mellow once the ice cream is frozen. (This happens with any recipe that you freeze.) So if the mixture tastes extra-sweet, or more flavorful than you are expecting, don’t be surprised if that flavor is slightly more diluted once the ice cream is frozen.
How to Make It
Nut-based ice creams, like this one, tend to freeze very well overnight. (They won’t get as hard as a coconut milk-based ice cream.) So, you should be able to scoop this ice cream for the next few days, if you have any leftovers.
Don’t have an Ice Cream Maker?
Instead of using an ice cream machine, you can pour the blended mixture into an airtight container and store it in the freezer until firm, about 6 to 8 hours. For the creamiest results, be sure to stir the ice cream every hour or so, to help incorporate some air into the mixture. If you don’t stir the ice cream, it will still turn out fine, just slightly more icy in texture.
If you try this Pistachio Ice Cream, please leave a comment below letting me know how you like it. I love hearing from you! – Reader Feedback: Which ice cream flavor would you like to see next?
