5-Ingredient Pistachio Ice Cream
The Bigley Basics cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Sara R on SeeMeCook
A rich, creamy, and healthy homemade pistachio ice cream that is dairy-free and refined sugar-free. This simple blender recipe is perfect for a refreshing summer treat.
- Time
- 4 hours 10 minutes
- Equipment
- Oven and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Tree nuts and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 125 g
- 400 g
- 110 g
- 1 g
- 4 g
Weights are estimates. Together, the ingredients weigh about 645 g before cooking, which is about 160 g per serving.
Steps
Place the shelled pistachios, full-fat coconut milk, honey (or maple syrup), sea salt, and vanilla (or almond) extract into a high-speed blender.
Blend on high speed until the mixture is completely smooth and creamy.
Pour the blended mixture into a freezer-safe container, such as a loaf pan or a glass storage container.
Place the container in the freezer and freeze until solid, typically at least 4 hours or overnight.
Once the ice cream is frozen, remove it from the freezer and let it sit for a few minutes to soften slightly if needed. Scoop, serve, and enjoy.
Notes
For a more vibrant green color, you can add a handful of spinach or a drop of natural green food coloring, though the pistachios usually provide a light green hue. If the ice cream is too hard after freezing, let it thaw on the counter for 10-15 minutes before scooping.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 460
- Protein
- 8 g
- Carbs
- 35 g
- Fat
- 35 g
- Fiber
- 3 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
