Pistachio Ice Cream

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My latest ice cream flavor obsession this summer? It’s all about pistachio!

After taste-testing for several weeks on end, we have a hands-down favorite. What do you think won the day? Raw pistachios? Roasted pistachios? Raw pistachio butter? Pistachio extracts? Which ingredients are you expecting?

The winner is so simple, so pure, and I hope you like it as much as we do. Feel free to add your own touches, as always!

We’ve been loving this new Pistachio Ice Cream right alongside a scoop of my favorite chocolate ice cream too. : )

Join the homemade ice cream fun, and let me know what you think!

And if you have a Ninja Creami (or if you are about to take the plunge), I have the BEST NEWS for you!

My friend, Kathy Hester (the undisputed EXPERT on all things Ninja Creami), has released her best-selling brand new Ninja Creami ebook 2 with over 50 WFPB frozen treat recipes, all with full-color photos (including one of my recipes!).

Get Kathy’s new Ninja Creami ebook 2 HERE!

If you’re still shopping for your machine, check out the popular Ninja Creami here.

Get in on all the homemade ice cream fun, and order Kathy’s new WFPB Ninja Creami ebook 2 HERE!

PISTACHIO ICE CREAM

  • Servings: makes about 1 quart
  • Print

2 cups unsweetened nondairy milk
3/4 cup raw pistachios
1/2 cup pitted dates, densely packed
1 1/2 teaspoons pure vanilla extract)
3/4 teaspoon pure almond extract
sprinkle of salt

Instructions

Pour milk into a high-powered blender (like a Vitamix).

Shell pistachios, and measure to 3/4 cup. Then roll pistachios between two cloth towels to release any loose skins (which some feel add a bitter flavor).

Add the pistachios, and the remainder of the ingredients to the blender, and process until mixture is smooth and combined well.

Carefully pour mixture into the bowl of an automatic ice cream maker (like the Breville that I use) – or into pint containers that come with your Ninja Creami.

Process according to manufacturer’s instructions.

Enjoy immediately, or harden further in freezer for an hour or more, as desired.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

4 thoughts on “Pistachio Ice Cream”

    • Vicki Brett-Gach

      Hi Renee, yes you can actually make ice cream lots of ways. One way is to freeze this mixture in an ice cream tray, and throw frozen cubes briefly into a food processor or through a Yonanas machine. The texture will be similar to soft serve ice cream. Hope that helps.

      Reply
  2. Angela Fischetti

    @Ann Arbor Vegan Kitchen: How did you know, my fave nuts are pistachios? This looks incredibly yummy as do your Pan-Steamed Broccolini with Toasted Pistachios and Roasted Brussels Sprouts with Cranberries and Pistachios! Thank you for an incredibly wide variety of recipes. Your creativity is the gift that keeps on giving and we are the lucky recipients!

    Reply

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