No Churn Vegan Pistachio Almond Ice Cream Recipes
NO-CHURN VEGAN PISTACHIO ICE CREAM
No-churn pistachio ice cream made with canned coconut milk, soaked cashews, and plenty of pistachios! Serve it with crushed pistachios as naturally sweet dairy-free dessert.
Provided by Flora & Vino
Categories Dessert
Time 30m
Number Of Ingredients 4
Steps:
- Drain and rinse soaked cashews and add to a blender with the entire contents of one can of coconut milk, maple syrup, and pistachios.
- Blend until very smooth and creamy, then pour contents into a freezer safe pan or container.
- Lay the container flat and freeze for 6-8 hours, stirring every hour with a spoon to lightly churn until the ice cream is completely firm.
- Allow to soften for 30 minutes prior to serving for the best results. Pro tip: Run an ice cream scoop under warm water for before scooping for easier serving.
- Top with optional crushed pistachios and serve immediately. Store leftover ice cream in an airtight freezer-safe container for several weeks.
NO-CHURN VEGAN PISTACHIO-ALMOND ICE CREAM
This no-churn vegan pistachio-almond ice cream is luscious, creamy, and delicious, and is made in an ice cream maker.
Provided by Lauren Alivia Morgan
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 5h35m
Yield 12
Number Of Ingredients 13
Steps:
- Combine almond milk, coconut milk, sugar, corn syrup, and coconut oil in a medium-sized saucepan. Bring to a simmer over medium heat, stirring continuously with a whisk, about 5 minutes.
- Add almonds to a high-speed blender. Pour in milk mixture and blend until smooth.
- Strain mixture through a fine-mesh sieve into a bowl to remove remaining chunks of nuts. Add pistachio paste, 1 tablespoon plus 1 teaspoon vanilla extract, 1 tablespoon plus 2 teaspoons extract, salt, and food coloring; mix until thoroughly combined. Pour 1/2 of the mixture into an airtight container and store in the refrigerator. Pour remaining mixture into ice cube trays, cover with plastic wrap, and freeze until solid, about 4 hours.
- Remove ice cube trays from freezer and transfer frozen ice cream to the blender. Add refrigerated mixture and blend until smooth. Pour ice cream into an airtight container and freeze until solid, about 1 hour, or eat immediately as soft-serve ice cream.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 40.4 g, Fat 16.1 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 148.9 mg, Sugar 21 g
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