Print
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 minutes
  • 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.

NEVER MISS A RECIPE!