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KIWI magazine

Pistachio Ice Cream

Unlike commercial ice cream, this ice cream contains real whole pistachios, as well as pistachio nut butter for additional smoothness.


  • 2 cups plain soy milk
  • 3⁄4 cup soy cream
  • 3 Tablespoons pistachio nut butter
  • 7 Tablespoons light cane sugar
  • 1⁄4 cup unsalted pistachios, coarsely chopped


  1. In blender, combine soy milk, soy cream, and pistachio nut butter; blend until smooth.
  2. In a saucepan, over medium heat, stir soy mixture and sugar until sugar is dissolved. Let cool, then transfer to a bowl and refrigerate until chilled.
  3. Churn in ice cream maker according to manufacturer’s directions.
  4. Transfer to an airtight container and stir in pistachios. Freeze for at least 4 hours. Remove from freezer about 15 minutes before serving.
Serves 4-6

To Make the Cones: Dip the edges of a cone in melted chocolate and sprinkle with chopped pistachios. Let harden in refrigerator. Fill with pistachio ice cream and serve immediately, or wrap in parchment paper, fold paper over the top and hold it in place with adhesive tape. Store in freezer. Now you have ready-to-eat cones!

Note: Real pistachios do not turn ice cream the bright green you see in commercial ice cream, which contains artificial colors. If you want a beautiful green shade, mix in a small handful of spinach leaves with the milk and cream in step 1. The spinach will add color and plenty of minerals and vitamins but no flavor. You can also add two teaspoons of match a green tea powder or wheat grass powder for a less neutral, slightly herbaceous flavor. These ingredients provide additional nutritional benefits.

Recipes courtesy of The Best Homemade Vegan Cheese & Ice Cream Recipes by Marie Laforêt © 2016 Reprinted with publisher permission. Available where books are sold.
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