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Vegan Pistachio Ice Cream

Homemade vegan style pistachio ice cream that's made from scratch. so rich, delicious and creamy!!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 2 servings
Calories 356kcal
Author Charla


  • 1 cup of pistachio nuts de-shelled, (100g)
  • 2 cups of coconut coconut must be full fat (400ml or 13oz)
  • ½ cup of coconut sugar 80g or coconut condensed milk to taste
  • 1 coconut solids from a can of chilled coconut milk
  • any extras frozen banana, cashew nuts or avocado see notes for guidelines


  • Put your ice cream maker bowl in the freezer and make sure it is fully frozen before proceeding with the recipe unless you are leaving the nuts to soak overnight.
  • Place the pistachio nuts in a large bowl with enough luke warm water to cover it and soak overnight or for several hours.
  • Place the pistachio nuts, coconut sugar and coconut milk into a blender and blitz into a smooth consistency.
  • If you don't own a high speed blender (i.e vitamix , Ninja or blend tech), you may need to strain the liquid in a cheesecloth or through a sieve to eliminate any grittyness.
  • Pour the liquid into a bowl and stir in the coconut solids (or thicker part of a can of chilled coconut milk)
  • Set aside and refrigerate overnight or 2-3 hours if you can't wait and want to fast track things.
  • Set up your ice cream maker with the frozen bowl etc...
  • Switch on the machine and slowly pour in the liquid contents then allow it to churn into soft ice cream (the time it takes depends on the model).
  • Pour the soft ice cream into a ice cream container (I lined mine with parchment paper to omit freezer burn)
  • Leave to set in the freezer for 1-2 hours before serving.


  • Make sure to place the container for your ice cream maker in the freezer before hand.
  • A high speed blender like a Vitamix, Blend Tec or Ninja will pulverise the nuts so straining isn't required
  • If serving this in the evening it's better to make the ice cream in the morning and allow it to set throughout the day
  • The coconut solids is the thicker part of the coconut milk. If you place a can of coconut milk in the refrigerator to chill it should firm up and become solid. This is the part of the milk that you need and the clear water can be used in a smoothie or drink.
  • You can add a small frozen banana, 1 avocado or ½ cup of soaked nuts if you want. Add any of the aforementioned to the blender
  • I used ½ cup of coconut sugar which results in a subtle sweetness. If you have an extra sweet tooth then add more. Just do a taste test once everything is in liquid form.
  • Coconut condensed milk can be used in place of coconut sugar if you want an even sweeter creamy taste
  • Use erythritol for a keto option


Calories: 356kcal | Carbohydrates: 58g | Protein: 18g | Fat: 60g | Saturated Fat: 41g | Sodium: 393mg | Potassium: 646mg | Fiber: 7g | Sugar: 31g | Vitamin A: 243IU | Vitamin C: 5mg | Calcium: 314mg | Iron: 9mg