Dairy Free Pistachio Ice Cream
Rich, creamy, and a gorgeous shade of pale green, this pistachio ice cream is the kind of frozen dessert that makes people do a double-take when you tell them there's no dairy in it. Full-fat coconut milk does all the heavy lifting here, delivering a lush, scoopable texture that rivals anything you'd find at a gelato counter. Toasting the pistachios before blending them into a thick paste is the move that sets this recipe apart — it coaxes out a deeper, nuttier flavor that comes through in every single bite. Tapioca starch gives the base just enough body so it churns up smooth and holds together beautifully without any cream or butter in sight. A touch of almond extract rounds out the pistachio flavor in a way that feels almost indulgent. The recipe makes six servings, so it's perfect for a dinner party finish or just keeping a stash in the freezer for whenever the craving hits. Finish each scoop with a handful of roasted salted pistachios for a little crunch and contrast that takes it completely over the top.
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Learn more →Ingredients
6 servings
For the ice cream base
- 1 cup raw shelled pistachios, divided
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup granulated sugar
- 2 tbsp tapioca starch
- ¼ tsp fine salt
- ½ tsp almond extract
For serving
- ¼ cup roasted salted pistachios, roughly chopped (optional)
Instructions
- 1
Spread 3/4 cup of the raw pistachios on a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly golden at the edges, about 4–5 minutes. Transfer to a plate and let cool for 5 minutes.
- 2
Add the toasted pistachios to a blender along with 1/2 cup of the coconut milk. Blend on high until as smooth as possible, about 1–2 minutes, scraping down the sides as needed. The mixture will be a thick, pale green paste.
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