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Healthier Vegan Pistachio Ice Cream
by Baking Me Healthy

Healthier Vegan Pistachio Ice Cream

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Prep Time 30 minutes
Cook Time 20 minutes
Churning Time 1 hour
Total Time 1 hour 50 minutes
Course: Dessert
Cuisine: Plant Based, Vegan
Ingredients Equipment Method Notes

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.

Equipment

  • High Speed Blender
  • Ice Cream Machine

Method
 

  1. First remove the pistachios from their shells.
  2. 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.
  3. Rinse the pistachios after soaking them.
  4. Peel the skins off of the pistachios.
  5. Rinse the pistachios again to remove any extra peels hanging around.
  6. Roast the pistachios for garnish now. Heat the oven to 175°C and roast the pistachios for 8-10 minutes until they smell fragrant.
  7. Once roasted, peel them and chop the pistachios into small pieces.
  8. When they're done, let them cool completely before adding to the ice cream.
  9. 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.
  10. Mix in coconut oil, vanilla and salt (and coconut milk if you are also using coconut milk) until combined. Remove pan from heat.
  11. 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.
  12. Taste the mixture and add more maple syrup if desired.
  13. Let the mixture cool completely before adding to your ice cream machine.
  14. Pour the ice cream mixture into the ice cream machine and add the chopped roasted pistachios. Follow churning instructions for your machine.
  15. 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.