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This creamy no-churn Vegan Pistachio Ice Cream is incredibly delicious and exotic with hints of rose water and cardamom. It’s quick and easy to prepare without needing an ice cream machine.

Using an ice cream scooper to grab a scoop of creamy Vegan Pistachio Ice Cream topped with pistachios

I’m a huge ice cream lover, but ever since I discovered that there are raw eggs in most ice creams and gelatos out there, I’ve been trying to avoid them as much as possible. I also don’t do well with unfermented dairy, as it’s an inflammatory food. But, on top of that most ice cream shops use conventional dairy, which means you’re getting a side of hormones and antibiotics with your ice cream as well. I don’t want to scare you–it’s OK to indulge every once in a while–but why not make your own healthy ice cream at home with a few wholesome ingredients, free from dairy, eggs, refined sugar, colors, additives, etc. Best of all, no ice cream machine and churning involved. All you need is a blender!

I’ve been dreaming about making this vegan pistachio ice cream for a while and recently got a chance to try it out. It was everything I dreamed of and more! The delicate flavors of cardamom and rosewater blend perfectly with the pistachios, reminding me of the traditional Persian sweets I grew up with.

Dates and banana are the only sweeteners used in this recipe, which are responsible for keeping the texture creamy as it freezes and prevent it from getting icy. The vibrant green color comes from avocado–which also helps with the creaminess–plus spinach! Because why not include more vegetables in your food if it’s not going to affect the taste? Ice cream has never been so healthy, has it? 😉

A scoop of Vegan Pistachio Ice Cream in a waffle cone topped with pistachios

More Delicious Ice Cream Recipes

Hope you try this scrumptious vegan pistachio ice cream recipe. If so, please leave a comment below and rate it. Don’t forget to tag your photo @nutriholist #nutriholist on Instagram or share a picture on our Facebook page. We love seeing your creations!

Using an ice cream scooper to grab a scoop of creamy Vegan Pistachio Ice Cream topped with pistachios
Print Recipe

Vegan Pistachio Ice Cream

This creamy no-churn Vegan Pistachio Ice Cream is incredibly delicious and exotic with hints of rose water and cardamom. It's quick and easy to prepare without needing an ice cream machine.
Prep Time5 minutes
Chilling Time4 hours
Total Time4 hours 5 minutes
Course: Dessert
Cuisine: Dairy-free, Paleo, Vegan
Servings: 6
Author: Mitra @Nutriholist

Equipment

  • Blender

Ingredients

  • 1 cup pistachios + 1/4 cup for topping
  • 1 and 1/2 cups full-fat coconut milk
  • 1 ripe avocado
  • 1 small banana
  • 1 cup spinach packed
  • 1/2 cup dates pitted
  • 1 tablespoon rose water
  • 1/2 teaspoon ground cardamom or seeds from 2 pods, crushed

Instructions

  • Add 1 cup of the pistachios with the remaining ingredients to a blender and blend until completely smooth.
  • Line a 5"x 7" freezer-safe container or loaf pan with parchment paper. Pour the mixture into the dish and freeze for 4-6 hours or overnight.
  • Remove the ice cream from the freezer and let it thaw until it gets soft enough to scoop. Top with the reserved pistachios and enjoy!

Notes

For the ultimate creamy texture you can try either of the following tricks:
  • Serve after 4-6 hours of freezing.
  • If the ice cream has been in the freezer overnight, let it soften slowly in the fridge for about 4 hours and then on the counter for about 15 minutes.
  • If you forget to do that, carefully break the ice cream into chunks with a knife (or store it in ice cube trays for easier removal) and throw back into a high-powered blender until smooth.
  • You can also make this recipe in a Ninja Creami. Spin on the Ice Cream setting, respin with a splash of liquid (water or milk of choice), and add pistachios as a mix-in for extra crunch.