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Vegan Pistachio Ice Cream

By Marie Lafloret

Vegan Pistachio Ice Cream


Pistachio Ice Cream

from The Best Homemade Vegan Cheese & Ice Cream Recipes by Marie Lafloret


Pistachio ice cream on a cone is one of my tastiest childhood memories. I couldn’t resist revisiting this recipe as an entirely vegan and organic version. Unlike commercial ice cream, this ice cream contains real whole pistachios, as well as pistachio nut butter for additional smoothness.



     Ice cream maker

2 cups         plain soy milk        450 mL

34 cup + 2 tbsp    soy cream     200 mL 

3 tbsp         pistachio nut butter   45 mL

7 tbsp         light cane sugar       100 mL

14 cup       unsalted pistachios,   coarsely chopped     60 mL

1.    In blender, combine soy milk, soy cream and pistachio nut butter; blend until smooth.

2.   In a saucepan, over medium heat, stir soy mixture and sugar until sugar is dissolved. Let cool, then transfer to a bowl and refrigerate until chilled.

3.    Churn in ice cream maker according to manufacturer’s directions.

4.   Transfer to an airtight container and stir in pistachios. Freeze for at least 4 hours. Remove from freezer about 15 minutes before serving.


Makes 4 to 6 servings


To make cones, dip the edges of a cone in melted chocolate and sprinkle with chopped pistachios. Let harden in refrigerator. Fill with pistachio ice cream and serve immediately, or wrap in parchment paper, fold paper over the top and hold it in place with adhesive tape. Store in freezer. Now you have ready-to-eat cones!

Real pistachios do not turn ice cream the bright green you see in commercial ice cream, which contains artificial colors. If you want a beautiful green shade, mix in a small handful of spinach leaves with the milk and cream in step 1. The spinach will add color and plenty of minerals and vitamins, but no flavor. You can also add two spoonfuls of matcha green tea powder or wheat grass powder for a less neutral, slightly herbaceous flavor. These ingredients provide additional nutritional benefits.