Dairy-Free Pistachio Ice Cream

Dairy-Free Pistachio Ice Cream {Vegan, Paleo, Gluten-Free, SCD, Refined Sugar-Free}

Pistachio ice cream was my absolute favorite ice cream flavor growing up. I have so many incredibly fond memories of my dad and I going to the quaint little side-walk cafe strip near our house as a kid. I got to pick and order any flavor I wanted (and got to feel all grown up ;) ) and he got a beer and some roasted chickpeas and salted pistachios (classy dad!). I always picked pistachio ice cream on those occasions. It trumped cherry garcia. It trumped rocky road. It trumped everything because for whatever reason I was super attached to enjoying this green goodness with my dad (and because I always thought pistachios to be the prettiest nuts in the world! ♥ ).

Dairy-Free Pistachio Ice Cream {Vegan, Paleo, Gluten-Free, SCD, Refined Sugar-Free}

It’s a treat I haven’t enjoyed in like 2 decades and so when I finally came around to making this refined sugar-free and dairy-free pistachio ice cream it was such a treat! I got really inspired by the possibilities of avo & spinach ice cream after making this raw grasshopper pie. It just opened up so many possibilities.. :P

Dairy-Free Pistachio Ice Cream {Vegan, Paleo, Gluten-Free, SCD, Refined Sugar-Free}

Coming back to this ice cream though, it turned out to be so good I made it twice this week already. This creamy dreamy pistachio goodness has got all the right stuff in it: no refined sugars, dairy, eggs, or questionable commercial fillers and funky colors — just real goodies like pure avocado, spinach, delicious raw pistachios, coconut water, etc., and I even threw in a hint of rose water to make it extra special. It’s like the best of both worlds — a dessert that’s full of good-for-you things! If you told me a few years ago that you can make ice cream out of those ingredients I would have probably laughed at the thought. And here I am, a reformed foodie swearing by this recipe.

Dairy-Free Pistachio Ice Cream {Vegan, Paleo, Gluten-Free, SCD, Refined Sugar-Free}

Another awesome thing about this recipe is that it’s made without an ice cream maker — in fact there’s no churning involved whatsoever {easy peasy & hands off — score!}. I trust that you will like it as much as I do, and I’m pretty sure it will very quickly become a staple recipe in your kitchen!

Dairy-Free Pistachio Ice Cream {Vegan, Paleo, Gluten-Free, SCD, Refined Sugar-Free}

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Dairy-Free Pistachio Ice Cream {Vegan, Paleo, Gluten-Free, SCD, Refined Sugar-Free}

Dairy-Free Pistachio Ice Cream


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 4 cups ice cream
  • Category: ice cream
  • Method: no-bake
  • Cuisine: dessert

Description

Creamy, dreamy dairy-free pistachio ice cream with a cashew and avocado base. Made without refined sugar, dairy, or food coloring. Vegan, Paleo, and Gluten-Free.


Ingredients


Instructions

  1. Place all ingredients, except pistachios, into a high power blender. Blend until everything is very smooth — you may need to pause and scrape down the sides (I used the Vitamix tamper to help things along.
  2. Transfer into a freezer-friendly container of your choice (I used a loaf pan and lined it with parchment paper so as not to scratch it — chose it for it’s long and narrow shape so that I can get long even strokes to get those perfect ice cream balls in my bowl later). Sprinkle with pistachios on top.
  3. Place in the freezer to chill for at least 4-5 hours or overnight. Scoop out and enjoy! (see notes for alternatives).

Notes

If you want to make this into an instant soft serve ice cream, swap out ½ a cup of the coconut water/nut milk for ice cubes and use a frozen banana. Simply blend and enjoy!

*To pre-soak cashews: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.

**Make sure you use a brand that’s just rose water, and not one with rose oil in it. The one I used (linked to in the recipe) is a pretty good brand, and fairly inexpensive. Some other brands add a myriad of other ingredients, some of which are rose oil and I find the flavor of those to be incredibly strong and soapy — not a flavor I want to taste in dessert :P … True rose water is delicate and mildly-flavored, and adds a beautiful accent to baked goods when used in the correct amount.

Enjoy! ;)

♥ Audrey

~~

Disclaimer: this post contains affiliate links to coconut waterraw cashewsmaple syruppure vanilla extract, rose waterpure almond extractsaltraw unsalted pistachios, and a high power blender.

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