Wednesday, April 18, 2018

This Vegan Pistachio-Coconut Ice Cream Recipe Will Make You Rethink Non-Dairy Flavors

Homemade ice cream has come a long way—it no longer requires special equipment, loads of sugar, or even dairy if you don’t want it. (See: Healthy Ice Cream Sandwich Recipes That Will Change Summer Forever) By playing with ingredients and techniques, you can easily whip up something delicious and healthy. This dairy-free version from pastry chef Leigh Omilinsky of Nico Osteriain Chicago is a real knockout and a great place to start. Pistachios give it a rich and nutty flavor and add a healthy dose of B vitamins and minerals like potassium. (Here are more healthy pistachio recipes to satisfy your sweet tooth.)

Homemade Pistachio-Coconut Ice Cream Recipe

Serves: 6
Active time: 10 minutes
Total time: 4 hours 20 minutes (including 4 hours freezing)
  • 1/2 cup pistachios
  • 1/4 cup grapeseed oil or any unflavored oil
  • 2 tablespoons sugar
  • 11/2 teaspoons salt, plus more to taste
  • 2 cans coconut cream, frozen for at least 2 hours or refrigerated overnight
  • 3 tablespoons honey
  • Fruit, coconut shavings, jam, or toasted nuts for topping (optional)
  1. Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with foil and place in the freezer
  2. On a baking tray, toast pistachios in oven for 5 minutes. Then add warm pistachios, oil, sugar, and small pinch of salt to a blender and process until mixture is smooth.
  3. Open chilled cans of coconut cream. Scrape fat from the top into a mixing bowl. Discard remaining liquid or reserve it for another use. With a hand mixer, whip coconut cream until it is the consistency of soft whipped cream. Add the honey, 11/2 teaspoons salt, and 1/3 cup pistachio paste and fold gently until combined.
  4. Pour mixture into the chilled loaf pan. Freeze for at least four hours. To serve, scoop the ice cream and add toppings if desired.

*Nutrition facts per serving: 247 calories, 32 g fat (17.4 g saturated), 18 g carbs, 4 g protein, 625 mg sodium