Vegan Almond Pistachio Ice Cream

Pistachio was always one of my favorite ice cream flavors. For some reason, it’s not one that you can find very often from commercial vegan ice cream makers, so I decided to make some myself.

As you may know, things that are marketed as pistachio flavor are often made using almonds and contain very few actual pistachios. I like this flavor though, so I decided to make the base of the ice cream almond flavor and then add in crushed pistachios. I really like the way this turned out.

I may go back and try making the ice cream base pistachio flavored if I can track down some pistachio extract, or maybe pistachio butter. I think I will have to order these online however, because none of the grocery stores I checked had them.

In the meantime, this is a pretty good replica of the pistachio ice cream that I was missing…and even better, it’s not a strangely dyed artificial green color!

Ingredients

1 cup almond milk (separated)
2 cups soy creamer
2 Tablespoons arrowroot powder
3/4 cup sugar
1 Tablespoon almond extract
1 Tablespoon vanilla extract
3/4 cup chopped or crushed pistachios

Directions

  • Depending on the type of ice cream maker you have, you may need to pre-freeze the bowl the night before you make your ice cream. I usually leave mine in the freezer so it’s always ready to go when I want to make ice cream.
  • In a small bowl combine 1/4 cup of the almond milk with the arrowroot powder and whisk until combined. Set this aside.
  • In a saucepan, mix the rest of the almond milk, the soy creamer, and the sugar. Heat over low heat until it boils. Once it reaches boiling, remove it from the heat, and stir in the arrowroot/almond milk mixture, and the vanilla and almond extracts. You will notice the liquid thickens when you add the arrowroot.
  • Refrigerate the mixture for 2-3 hours.
  • Freeze the mixture in your ice cream maker according to directions. Mine takes about half an hour to churn. Then add in the crushed pistachios during the last few minutes of churning. The ice cream will be frozen, but still soft. Place it in the freezer to firm up a little more.
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11 thoughts on “Vegan Almond Pistachio Ice Cream

  1. I really need an ice cream maker! I loved almond pistachio ice cream in my pre-vegan days. Now I’m wondering how I ever ate that hideously green colored artificially flavored gooberyness. Your version is so superior!

  2. Gorgeous! I will definitely be making this! I have a lovely little ice cream maker just dying to be used…

  3. Pingback: 100th Post! Cardamom Meyer Lemon Ice Cream « The Vegan Kat

  4. Pingback: Vegan Ice Cream Cake | The Vegan Kat

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