Best No Churn Vegan Pistachio Almond Ice Cream Recipes

NO-CHURN VEGAN PISTACHIO ICE CREAM

Steps:

• Drain and rinse soaked cashews and add to a blender with the entire contents of one can of coconut milk, maple syrup, and pistachios.
• Blend until very smooth and creamy, then pour contents into a freezer safe pan or container.
• Lay the container flat and freeze for 6-8 hours, stirring every hour with a spoon to lightly churn until the ice cream is completely firm.
• Allow to soften for 30 minutes prior to serving for the best results. Pro tip: Run an ice cream scoop under warm water for before scooping for easier serving.
• Top with optional crushed pistachios and serve immediately. Store leftover ice cream in an airtight freezer-safe container for several weeks.

NO-CHURN VEGAN PISTACHIO-ALMOND ICE CREAM

Steps:

• Combine almond milk, coconut milk, sugar, corn syrup, and coconut oil in a medium-sized saucepan. Bring to a simmer over medium heat, stirring continuously with a whisk, about 5 minutes.
• Add almonds to a high-speed blender. Pour in milk mixture and blend until smooth.
• Strain mixture through a fine-mesh sieve into a bowl to remove remaining chunks of nuts. Add pistachio paste, 1 tablespoon plus 1 teaspoon vanilla extract, 1 tablespoon plus 2 teaspoons extract, salt, and food coloring; mix until thoroughly combined. Pour 1/2 of the mixture into an airtight container and store in the refrigerator. Pour remaining mixture into ice cube trays, cover with plastic wrap, and freeze until solid, about 4 hours.
• Remove ice cube trays from freezer and transfer frozen ice cream to the blender. Add refrigerated mixture and blend until smooth. Pour ice cream into an airtight container and freeze until solid, about 1 hour, or eat immediately as soft-serve ice cream.

NO-CHURN PISTACHIO ICE CREAM

Steps:

• Add pistachios to your food processor fitted with the blade attachment. Processor until a smooth butter forms. This could take a little bit so have patience.
• In a large mxing bowl, combine the sweetened condensed milk, pistachio butter and vanilla. Stir until thoroughly combined.
• Pour the heavy whipping cream into a separate mixing bowl (see notes). Using a hand held mixer, mix on high-speed until stiff peaks form.
• Add the the whipped cream to the bowl with the pistachio mixture. Using a large spatula, gently and carefully fold the two together using big sweeps until combined and no streaks remain. Don't rush this step.
• If using food coloring, add it now and fold it into the mixture.
• Pour the ice cream base into a freezer-safe dish and sprinkle 1/2 cup of chopped pistachios over top. Alternatively, fold the nuts into the mixture before pouring into the pan.
• Place the pan into your freezer for 4 hours or overnight.
• Before serving, place the ice cream on the counter for 20 mintues or until soft enough to scoop. I also like to dip my ice cream scoop in hot water (shake off excess water) before scooping.