Vegan Pistachio Ice Cream

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 161.5
  • Total Fat: 9.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 88.2 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.3 g

View full nutritional breakdown of Vegan Pistachio Ice Cream calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    2.5 c. Almond Breeze (Original)
    1 c. coconut milk
    1/4 c. shelled pistachios
    1/2 c. granulated sugar
    1 tsp vanilla
    2 tsp almond extract
    2 TBS arrowroot powder


Mix ľ cup of almond milk with the 2 tablespoons of arrowroot and set aside.

Blend 75% of your pistachios with a bit of the milk until smooth. Mix the pistachio/milk blend, almond milk, coconut milk and sugar together in a saucepan. Heat gently, then bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Add the vanilla and almond extracts.

Set the ice cream mixture aside to cool. Freeze according to your ice cream makerís instructions. Add the remaining chopped pistachios in the last 5 minutes of freezing.

Makes one quart, 8 1/2 c. servings.

Number of Servings: 8

Number of Servings: 8

Recipe submitted by SparkPeople user LEONALIONESS.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.