Does anyone miss vegan pistachio ice cream? It was me and my brother’s absolute favourite before we became vegan. I had vegan pistachio ice cream from a fantastic ice cream parlour in Berlin this summer. Imagine how disappointing it was to return to Norway. Here dairy free pistachio ice cream is impossible to get held of for some stupid reason. (A bit easer now, in 2019 than back when this post was written)
Luckily, I recently received my cookbook “The vegan scoop”, and guess what, it had a recipe for vegan pistachio ice cream! I was a bit skeptical. Not sure it would be as nice as the ice cream in the shops, but I had to try. I didn’t have all the ingredients, but I gave it a go anyway and added some chocolate chips. The result was an amazing. Authentic pistachio ice cream, and the world’s happiest siblings! Here’s the recipe, with my own variations.
PS: Next time I make this I’ll try adding arrowroot as well It’s supposed to give the ice cream even better consistency. I’ll be back with an update.
Ingredients for about 1,2 litres of ice cream (halve the portion if you have a small ice cream maker):
- 120 grams unsalted pistachios (2 bags of 60 grams, like the those in Obs and Prix in the veggie section)
- 4 tbs agave syrup
- 500 ml soy cream
- Powdered sugar to taste (I didn’t measure it, but used about 150 ml or something like that)
- 1 tsp almond extract (not essence, I buy extracts from iHerb, they have all kinds of flavours, this one is important)
- 2 tsp vanilla sugar
- A pinch of salt
- 500 ml soy milk
- A small amount green food colouring (I used Wilton’s, but you can use other types too, you don’t need a lot)
- 100 grams vegan chocolate chips or chopped vegan chocolate
This is how you do it:
- Process the nuts and agave syrup in a food processor until it’s a paste. The consistency isn’t that important at this point as it’s going to be processed more later.
- Add the rest of the ingredients except for the chocolate and the food colouring, and process until silky smooth. Or you stop sooner if you prefer it a bit chunky.
- If you like bigger chunks of pistachio, you can coarsely chop some of the pistachios and add them after the ice cream is finished.
- Add more powdered sugar if needed and add food colouring a little at a time whilst the food processor is running until you reach the desired colour. Rather too little than too much, fluorescent green ice cream isn’t very appetizing. You may of course skip the food colouring entirely if you prefer. I just think it looks more delicate when it’s pale green like in the picture.
- Transfer the ice cream mixture into a suitable container and place in the fridge for 1-2 hours, until it’s ice cold.
- Get your ice cream maker ready (yes, you do need one or else you’ll have to stir the ice cream like a maniac every 15 minutes or something, and it’ll still crystallize, no buy an ice cream maker, they are not expensive, but for god’s sake buy that has got freezer elements around the whole bowl and not just in the base like my stupid Philips one).
- Pour the ice cream mixture into the machine whilst it’s running. Add the chocolate chunk (and chopped nuts) right towards the end before the ice cream is finished.
- It will have the consistency of soft serve. If you prefer firmer ice cream, you’ll have to scoop it into a container (I always keep empty ice cream containers) and place it in the freezer for a while.
- Eat, and enjoy!