🍨 Vegan Easy Pistachio Ice Cream (No-Churn)

Ingredients

• 1 cup unsalted pistachios (soaked 4–6 hours, then drained)

• 1 can (400 ml) full-fat coconut milk (chilled)

• ¼–⅓ cup maple syrup or agave (to taste)

• 1 tsp vanilla extract

• Pinch of salt

• Optional:

  • 1–2 tbsp coconut cream (extra richness)

  • A few drops natural green food color (optional)

Instructions

1. Add soaked pistachios, coconut milk, sweetener, vanilla, and salt to a blender.

2. Blend until very smooth and creamy.

3. Taste and adjust sweetness.

4. Pour into a freezer-safe container.

5. Freeze 4–6 hours, stirring once or twice if possible.

6. Let sit at room temperature 5 minutes before scooping.

Tips

• Soaking pistachios = smoother ice cream.

• For texture, stir in chopped pistachios before freezing.

• Store covered to prevent ice crystals.