Pistachio Coconut Ice Cream
A quick blender vegan pistachio coconut ice cream recipe (make it as pops or as scoopable ice cream), made without churning. Gluten-free, refined sugar-free, oil-free.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 pops
- Category: ice cream
- Method: no-bake
- Cuisine: dessert
Ingredients
Ice Cream:
- ½ cup raw pistachios, shelled*
- ½ cup full fat coconut milk, room temp**
- 7 tbsp dark maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp salt
- ⅛ tsp almond extract
Optional Toppings:
- a few tbsp of melted dark chocolate to drizzle
- edible dried rose petals, crushed
Instructions
1. Blend all ice cream ingredients together in a power blender until completely smooth.
2. Transfer into a silicone*** pops mold (or a glass container if not making pops) that's set on a flat metal tray. If you have a bit of mixture left over that doesn't fit into your molds, pour it into a small glass container. Freeze overnight, or for at least 6 hours to set. Then carefully pop the ice cream out of the molds. If consuming these like ice cream instead, then once the mixture chills and sets simply scoop and enjoy.
3. Optional: drizzle the pops with melted chocolate and sprinkle with rose petals if desired. For this step, I recommend keeping a flat chilled metal tray lined with parchment paper handy and keep the unmolded pops on it. Return back to the freezer. Once your chocolate mixture is melted and you're ready to drizzle, remove the tray from the freezer, drizzle the chocolate and sprinkle on the roses. Then briefly return back to the freezer for the chocolate to set.
4. Enjoy! Keep the pops frozen until ready to consume. I stored mine in a glass container, separated with a small piece of parchment paper lining in between each pop.
Notes
*Shelled = peeled. I know sometimes people confuse the term to mean in a shell :) you definitely don't want shells in your ice cream!
**The kind that comes in a can (I used Thai Kitchen -- see link in ingredients list). Shake it up/stir it well first. It's important that it's at room temperature so that it can be stirred together, as otherwise if it's too chilled the cream will firm up and separate from the water and the mixture will be hard to mix.
***Note that for this recipe to work as pops only silicone popsicle molds can be used. If you use plastic ones, etc., the mixture will most likely just get stuck in the mold and will not pull out. This is because the consistency of the pops is like creamy ice cream. These are the molds I used here. If you don't have a silicone mold, you can just put the entire mixture into a glass jar and once it chills you can treat it like scoopable ice cream.
Keywords: Vegan Pistachio Coconut Ice Cream Recipe (No-Churn)
Find it online: https://www.unconventionalbaker.com/pistachio-coconut-ice-cream/