Do you love Pistachio Ice Cream? Want to make it dairy-free, without refined sugar or eggs?
You’re in the right place!
I had never made pistachio ice cream before. To be honest, I don’t think I’d eaten it more than a couple of times, but I had some shelled and raw pistachio nuts, and ice cream sounded good so I decided to give it a try.
Dairy-free Pistachio Ice Cream Tips
- Toast or roast your pistachio nuts – I have instructions for toasting them in a pan, but you can also roast them in the oven if you like. Toasting the nuts brings out the rich flavor of the nut.
- Make sweetened, condened coconut milk as noted in the recipe below. A lot of recipes I saw used eggs to make a custard, but to keep mine egg-free, I made the sweetened, condensed coconut milk. This gives the ice cream the rich, ceamy flavor I wanted. You could make this with all coconut milk without condensing it, but this just gives it an extra boost of flavor.
- Let the ground pistachips soak in the coconut milk for at least 10 minutes. I allowed them to soak while I made my condensed coconut milk (this recips uses two cans),
- Strain if you want a smoother ice cream. I wanted the little pieces of nuts in my ice cream so I didn’t strain them out, but if you prefer a smooth texture, or if you find nuts difficult to digest, you could pour the coconut milk and nut mixture through a fine mesh strainer before mixing with the condensed coconut milk
I hope you enjou this recipe as much as I do! I made this in my Ninja Creami, but you can also use a regular ice cream maker.
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Dairy-Free Pistachio Ice Cream |No Eggs
Easy pistachio ice cream made with coconut milk and sweetened with honey
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Servings: 1 pint
Equipment
- 1 Ninja Creami (or other ice ceam maker)
- 1 Saucepan
Ingredients
- 1 cup raw and shelled pistachios
- ½ tsp salt
- 2 cans coconut milk (no added sugar, no guar gum)
- ½ cup honey
- 2 tsp vanilla
Instructions
- Toast pistachios in frying pan over medium-low heat for 5 – 7 minutes until lightly browned and fragrant
- Reserve ¼ cup nuts for topping
- Place the rest of the toasted nuts in a food processor
- Process for a minute or two until the nuts are ground, be sure not to let them turn into butter
- Add the salt and 1 can of the coocnut milk to the ground nuts
- Process for one to two minutes
- Set mixture aside while you make the condensed coconut milk
- Add the other can of coconut milk to a medium saucepan
- Add the half cup of honey
- Heat over medium-low heat, stirring to mix the honey as it melts
- Continue to simmer over medium-low heat for 20 – 30 minutes, stirring occasionally, until mixture starts to thicken as is reduced by almost half
- Remove from heat and allow to cool for ten minuts
- Whisk vanilla into the condensed coconut milk
- Add condesned conconut milk to mixing bowl
- You can strain the pistachio coconut milk mixture if you want the ice cream to be more smooth, I left the peices in
- Whisk your pistachio mixture into the condensed milk until well combined
- For Ninja Creami – pour into pint jar – (1½ for regular, and 1 for deluxe)
- Freeze for 24 hours
- Remove jar from freezer and allow it to sit on counter for 10 – 15 minutes
- Spin on Lite Ice Cream setting
- If not using Nijnja Creami, be sure mixture is cooled completely and then feeze in regular ice cream maker per manufacturer instructions
- Chop the reserved toasted pistachios and sprinkle on top of ice cream when serving
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Founder at Happy Gut For Life
Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.
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