Pistachio Ice Cream {dairy-free}

Although summer is quickly coming to a close, leaves are starting to fall, kids are heading back to school, there are a few weeks left, and I intend to celebrate and savor these fleeting moments with all things summer-food related.

To me, that starts with ice cream.

It wasn’t until this year that I discovered homemade ice cream.

When I removed dairy from my diet over three years ago, ice cream wasn’t something that I missed.

Granted, being from Vermont, the home of the delicious Ben & Jerry’s, I definitely love is, but it just wasn’t something I thought about that often.

That was until now.

Now, I dream about ice cream.

Now, all I want to make is ice cream.

Now, being dairy-free doesn’t even matter.

Why?

Because I’ve started to explore the world of homemade dairy-free ice cream.

And let me just say it’s magical.

With this go around, we tried a flavor I’m not very familiar with.

Pistachio.

Every time I see pistachio ice cream, I look the other way.

I don’t know if it’s the artificial green color that throws me off or the idea of pistachio ice cream itself.

Either way, I’d never tried Pistachio Ice Cream.

Nor had I ever wanted to.

But then my boyfriend got involved.

And, as it turns out, he loves pistachio ice cream.

So I gave it a whirl and it turned out beautifully.

This Pistachio Ice Cream is super smooth with little bites of crunch of the chopped pistachio.

It has a sweet, mildly salty flavor.

The nuttiness that shines through it all and really tastes like pistachios, but in a totally delicious, amazing way.

Pistachio ice cream may or not be my favorite kind from here on out.

What is your favorite ice cream flavor?

Pistachio Ice Cream {dairy-free}

Yield: 3 cups

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours 20 minutes

Dairy-free ice cream is actually much easier than you may think!

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Ingredients

• 1 (15 oz) can full-fat coconut milk
• 1 cup almond milk
• 1/4 cup honey (or agave, maple syrup, etc.)
• 1/2 teapsoon almond extract
• 1/4 teaspoon xanthan gum (helps keep the ice cream creamy)
• 1 1/2 cups unsalted pistachios, shelled & chopped

Instructions

1. Combine the milks, honey, extract, xanthan gum and 1 cup of the shelled pistachios into a high-speed blender.
2. Blend on high until the mixture is completely smooth, 2 - 3 minutes. Chill the mixture in the fridge for 2 hours.
3. Freeze ice cream according to ice cream manufacturer's instructions. When the ice cream is almost done, add the remaining chopped pistachios and let freeze completely.
4. If the ice cream is to your desired consistency, eat immediately. If not, you can transfer it to a freezer-safe container and freeze for another 1 - 2 hours.
5. Store in an airtight, freezer-safe container. Will keep for 2 - 3 weeks.

Recommended Products

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  Dessert Bowls
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  Mixing Spoon
• 
  Honey
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  Blender

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 139mgCarbohydrates: 23gFiber: 3gSugar: 15gProtein: 7g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this?

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