Healthier Vegan Pistachio Ice Cream
Equipment
- High Speed Blender
- Ice Cream Machine
Ingredients
- 1 cup raw unsalted pistachios - shelled and soaked overnight
- 550 ml oat cream* I used Oatly's 13% creamy oat
- 100 ml raw sugar
- 1 tbsp corn starch
- 2 tsp vanilla extract
- 1 tbsp coconut oil **
- pinch of sea salt
- 2-3 tbsp maple syrup to taste
- ⅓ cup lightly roasted unsalted and shelled pistachios for garnish.
Instructions
- First remove the pistachios from their shells.
- Then soak the pistachios overnight. I placed mine in an airtight container, filled it enough so that the pistachios were fully covered in water. Then I placed the container in the fridge overnight. It came to be about 10 hours of soaking give or take.
- Rinse the pistachios after soaking them.
- Peel the skins off of the pistachios.
- Rinse the pistachios again to remove any extra peels hanging around.
- Roast the pistachios for garnish now. Heat the oven to 175°C and roast the pistachios for 8-10 minutes until they smell fragrant.
- Once roasted, peel them and chop the pistachios into small pieces.
- When they're done, let them cool completely before adding to the ice cream.
- In a saucepan bring oat cream, sugar, and corn starch to a boil while whisking the mixture. Lower the heat and make sure the sugar has fully dissolved.
- Mix in coconut oil, vanilla and salt (and coconut milk if you are also using coconut milk) until combined. Remove pan from heat.
- Once the mixture has cooled a bit, pour it into a high speed blender with the soaked pistachios and the maple syrup. Mix until completely smooth and creamy.
- Taste the mixture and add more maple syrup if desired.
- Let the mixture cool completely before adding to your ice cream machine.
- Pour the ice cream mixture into the ice cream machine and add the chopped roasted pistachios. Follow churning instructions for your machine.
- Once the ice cream machine is done churning, store the ice cream in a freezer safe container to harden a bit more before serving. Enjoy when ready!!
Notes
*I know a lot of people love coconut milk in vegan ice cream and I tried it with this recipe and subbed a little less than half of the oat cream with full fat coconut milk. So I used 250 ml full fat coconut milk, and 300 ml oat cream. It was delicious and had a bit of coconut flavour that was lovely with the pistachio flavour. I would highly recommend if you love coconut! But if you want a more pure pistachio flavour, definitely only use oat cream and skip the full fat coconut milk because coconut it has such a strong flavour.
**I suggest skipping the coconut oil if you are using full fat coconut milk in the recipe.