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Vegan Pistachio Ice Cream Recipe

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3.8 from 81 reviews

  • Author: Ava
  • Total Time: 5 hours 20 minutes
  • Yield: 7 servings
  • Diet: Vegan

Description

This vegan pistachio ice cream recipe offers a creamy, nutty, and refreshing frozen treat made with dairy-free milk, roasted pistachios, and a hint of vanilla. Utilizing oat milk and rolled oats to add creaminess and texture without any animal products, this dessert is perfect for those seeking a plant-based, gluten-free indulgence. The process involves simmering oats to soften, blending pistachios with milk for a smooth base, and churning in an ice cream maker to create a luscious, scoopable ice cream that’s perfect for any occasion.

Ingredients

Ice Cream Base

  • 3 cups unsweetened non-dairy milk such as oat or soy
  • ¼ cup rolled oats (Certified gluten-free, if needed)
  • 1 ½ cups roasted and unsalted pistachios
  • ⅔ cup organic cane sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 1 ounce vodka, optional (helps to prevent ice crystallization)

Instructions

  1. Prepare Ice Cream Maker: If using an ice cream maker with a removable canister, freeze the canister at least one day in advance to ensure it is fully frozen before use. This preparation is essential for proper churning and texture.
  2. Simmer Oats: In a small saucepan, combine ¼ cup rolled oats with 1 cup of the non-dairy milk and simmer gently for about 10 minutes until the oats are soft. Remove from heat and transfer the mixture to a bowl or spread it out on a plate to cool thoroughly.
  3. Blend Pistachio Mixture: Place the remaining 2 cups of non-dairy milk and 1 ½ cups roasted, unsalted pistachios into a blender. Blend on high speed for about 1 minute until completely smooth to create a creamy pistachio base.
  4. Combine Ingredients: Add the cooled oatmeal mixture, ⅔ cup organic cane sugar, 1 teaspoon vanilla extract, ¼ teaspoon fine sea salt, and 1 ounce vodka (if using) to the blender. Blend again until the oats are fully broken down and the mixture is smooth and homogeneous.
  5. Chill Mixture: Refrigerate the ice cream mixture for a minimum of 2 hours until it is thoroughly cold. To accelerate chilling, you may transfer the mixture to a container and place it in the freezer for about 30 minutes, stirring occasionally to prevent freezing edges.
  6. Churn Ice Cream: Pour the chilled mixture into your ice cream maker and churn following the manufacturer’s instructions. The ice cream at this stage will have a soft-serve consistency.
  7. Freeze for Firmness: Transfer the churned ice cream to a freezer-safe container, cover it, and freeze for 3 to 4 hours to achieve a firmer, scoopable texture suitable for serving.
  8. Serve: Before serving, allow the ice cream to sit at room temperature for about 15 minutes to soften slightly for easier scooping and enhanced creaminess.

Notes

  • Freezing the ice cream maker’s canister beforehand is crucial for achieving proper texture.
  • Vodka is optional but helps reduce ice crystallization, resulting in a smoother ice cream.
  • Use certified gluten-free oats if gluten sensitivity is a concern.
  • Let the ice cream soften at room temperature before serving to enjoy the best texture.
  • This recipe is ideal for vegan and gluten-free diets.
  • Oat milk and soy milk are recommended non-dairy milk options, but alternatives can be experimented with based on preference.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Blending
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/vegan-pistachio-ice-cream-recipe/