Vegan Pistachio Ice Cream

Vegan chef Chloe Coscarelli shares a dairy-free recipe that should definitely indulge your sweet tooth! Learn to make her pistachio ice cream, made with coconut milk instead of regular milk.

Note: The xantham gum gives the ice cream a really creamy texture, but the recipe also works well without it.

Get more vegan recipes by heading to The Vegan Kitchen.

Vegan Pistachio Ice Cream
Serves 4


For the ice cream:
1/2 cup water
1/2 cup raw shelled pistachios
1 cup canned coconut milk, mixed well
1/2 cup agave nectar
1 tablespoon refined coconut oil
2 teaspoons pure almond extract
Pinch of sea salt
1/4 teaspoon xantham gum, optional
1/4 cup shelled chopped pistachios

For the hot fudge:
1/2 cup canned coconut milk, mixed well
1 cup vegan gluten-free chocolate chips
1 tablespoon agave nectar
1/2 teaspoon pure vanilla extract

For serving:
Shredded coconut
Chopped pistachios
Maraschino cherries
Vegan sprinkles


1. Make the ice cream: In the base of a blender, combine water, shelled pistachios, coconut milk, agave nectar, coconut oil, almond extract, and salt. Blend on high speed until completely smooth, about 2 minutes. Add the xantham gum, if using, and blend again to incorporate. Refrigerate until cold, about 1 hour.

2. Transfer to an ice cream maker and churn according to the manufacturer’s instructions. Fold in the chopped pistachios into the ice cream. Transfer to an airtight container and press plastic wrap directly to the surface of the ice cream before securing the lid. Freeze until ready to serve.

3. Make the hot fudge: Just before serving, in a small saucepan over medium-high heat, bring the coconut milk to just a boil. Reduce the heat to low and whisk in the chocolate chips. Cook, whisking constantly, until smooth, about 2 to 3 minutes. Remove from heat and whisk in agave and vanilla.

4. Serve: Scoop the ice cream into bowls, and top with hot fudge, coconut, pistachios, cherries, and sprinkles.


Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive!