Pistachio Nice Cream

Andrea Barbalich

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Makes 5 servings

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 (plus more for cones)

Dairy free chocolate for the cones

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

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


To Make the Cones:

Dip the edges of a cone in melted dairy free 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!

To Make the Ice Cream:

In blender, combine soy milk, soy cream, and pistachio nut butter; blend until smooth.

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.

Churn in ice cream maker according to manufacturer’s directions.

Transfer to an airtight container and stir in pistachios. Freeze for at least 4 hours. Remove from freezer about 15 minutes before serving.

Note: 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 matcha green tea powder or wheat grass powder for a less neutral, slightly herbaceous flavor. These ingredients provide additional nutritional benefits.