No-Churn Pistachio Ice Cream (Vegan)
A creamy vegan ice cream with the rich flavor of pistachios, made without an ice cream maker.
- Prep Time: 20
- Total Time: 380
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- ▢300 g (10 oz) vegan condensed milk,
- ▢200 g (¾ cup) vegan pistachio cream, *note 1
- ▢½ vanilla pod, *note 2
- ▢2 tablespoons amaretto, optional
- ▢400 ml (13.5 oz) vegan whipping cream, *note 3
Instructions
- Add the condensed milk, pistachio cream, vanilla seeds, and amaretto to a large bowl and whisk until smooth and fully combined.
- In a separate bowl, whip the vegan whipping cream using an electric mixer or stand mixer until light and fluffy.
- Add the pistachio mixture to the whipped cream in 2-3 additions, gently folding with a spatula until combined.
- Pour the ice cream mixture into a loaf pan and smooth out the top. Cover tightly with plastic wrap and freeze for at least 6 hours, or until firm.
Notes
Ensure the vegan whipping cream is cold before whipping.
Cover tightly with plastic wrap to prevent ice crystals.
Allow the ice cream to soften slightly before scooping.
Store in the freezer for up to 2 weeks.