Got a craving for ice cream with a nutty kick? This Vegan Pistachio Ice Cream is smooth and dreamy, made with ingredients like coconut milk and roasted pistachios. Whether you use your Ninja Creami or make it the old-fashioned way, it's packed with pistachio goodness—without a drop of dairy!
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Who says plant-based ice cream can't be as creamy and delicious as the real thing? This dairy-free pistachio ice cream is irresistibly tasty and oh-so-luscious - perfect for any season!
Blend up crunchy pistachios, full-fat coconut milk, protein powder, and a touch of maple syrup for a scoop-worthy dessert. For extra creaminess, let the Ninja Creami work its magic!
If you like homemade ice cream recipes, you’ll love making my Coffee Ice Cream Recipe and this vanilla-flavored Vegan Ice Cream Recipe.
Why You’ll Love This Recipe
- Velvety and Rich: Perfect for anyone avoiding dairy—you won’t miss it! This pistachio ice cream is velvety smooth and rich. The perfect dessert after a long day.
- Control the Sweetness: One of the best parts of this recipe! Keep it naturally nutty with minimal sweetener, or go all in with a generous drizzle of maple syrup. Either way, it’s delicious.
- Beginner-Friendly: With just a few simple ingredients and a Ninja Creami, this ice cream recipe is easy for anyone to make. No Ninja Creami? No worries—just blend it up, freeze it, and enjoy!
- Perfect for Pistachio Lovers: Love that toasted pistachio flavor? This vegan ice cream recipe delivers it all—no artificial food coloring is needed.
Ingredients
- Roasted Pistachios: The all-star of this dairy-free ice cream recipe! Choose salted or unsalted based on your preference—they both work perfectly and are easy to find at your local grocery store.
- Coconut Milk: Full-fat coconut milk creates the silky base essential for this dessert. If using canned coconut milk, be sure to shake it well before opening. No coconut milk on hand? Substitute almond or oat milk, but know that the texture will be slightly different and not as creamy.
- Soy Milk: The liquid agent that helps blend everything together smoothly.
- Protein Powder: Vanilla protein powder boosts flavor, enhances texture, and adds nutrition, making this Ninja Creami recipe more satisfying and filling.
- Maple Syrup: The key natural sweetener for this recipe. Adjust to taste! Prefer sugar or agave? Both are great alternatives.
- Salt: A pinch of salt subtly balances the sweetness and enhances the overall flavor.
- Matcha (optional): Add matcha for a vibrant green hue to your non-dairy pistachio ice cream.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Fruit Mix-ins: Add fresh or frozen chopped fruits like bananas, strawberries, or even a pinch of orange zest to give this pistachio ice cream recipe with no eggs a refreshing twist. Want a chunky texture? Add the fruit at the end of the churning process. Prefer a smoother consistency? Blend the fruit directly into the base before churning.
- Boost with Extract: A splash of vanilla, almond, or orange extract can elevate the earthy, rich flavors and balance the sweetness well.
- A Chocolate Lover’s Dream: Stir in your favorite chocolate chips or swirl in a rich chocolate sauce for a truly decadent treat.
How to Make Pistachio Ice Cream
Ready to whip up this smooth and nutty treat in just five easy steps? Let’s get started! First, gather your ingredients, a blender, and your Ninja Creami.
Step 1: Mix Up the Base. First, blend the pistachio (all but ¼ cup), coconut milk, soy milk (all but 2 tablespoons), protein powder, maple syrup, and matcha (optional).
Step 2: Freeze it. Pour the mixture into your Ninja Creami cup and leave it to freeze overnight.
Step 3: Churn with the Ninja. Once frozen, mix on the ‘ice cream’ setting. Then, create a well in the center, add the remaining 2 tablespoons of milk, and blend again on the ‘re-spin’ setting.
Step 4: Add the Pistachios. Open up the Creami cup again, create a well in the center, add the remaining pistachios, and process using the ‘mix-ins’ setting.
Step 5: Scoop & Serve. After all these steps, you are finally ready to scoop up the vegan homemade ice cream and enjoy!
⭐️ Hint: Preparation Without the Ninja Creami
Follow the indicated steps to mix up the base (step 1). Then, pour the mixture into ice cube molds and leave them to freeze overnight. Once frozen, pulse the frozen ice cream cubes with 2 tablespoons of milk in the blender until smooth and creamy. Mix in the crushed pistachios, scoop, and serve!
Serving Suggestions
Here are some fun and creative ways to enjoy this Ninja Creami pistachio ice cream—perfect for the whole family!
- Serve in glass bowls, garnish with a sprig of mint for a pop of color, or top with a dollop of whipped cream for a more elegant dessert.
- Scoop it between two white chocolate macadamia cookies or eggless chocolate chip cookies for ice cream sandwich fun. A great activity for the kids!
- Dollop over a stack of chocolate protein pancakes or chocolate chip pancakes for a celebratory breakfast surprise!
- Pair it with a classic pizza dinner featuring vegan deep dish pizza or Buffalo cauliflower pizza. Pizza and ice cream night is always a crowd pleaser!
Recipe Video
Expert Tips
- Storage: If you happen to have leftovers, store the ice cream in a freezer-safe, airtight container—or the same one you made it in—for up to 3 months.
- Thaw Before Scooping: Let the ice cream sit at room temperature for about 10 minutes before scooping, as vegan ice cream tends to harden when frozen for long periods.
- Pre-chill the Container: Chill the Ninja Creami container before use to help the ice cream freeze faster and more evenly, reducing ice crystals for a smoother consistency.
More Delicious Vegan Dessert Recipes
Vegan Pistachio Ice Cream
Ingredients
- ½ cup roasted pistachios + ¼ cup pistachios to mix in
- ¾ cup full-fat coconut milk
- ½ cup soy milk + 2 more tablespoon when blending
- 2 tablespoon vanilla protein powder
- 2 tablespoon maple syrup
- ½ teaspoon matcha optional, for color
- pinch salt if using unsalted pistachios
Instructions
- Blend all of the ingredients in a blender (except the ¼ cup pistachios and 2 tablespoon of milk). Transfer to your creami cup, then freeze overnight.
- In the morning, run your ice cream through your ninja creami on the "ice cream" setting. Open the creami cup, add 2 tablespoon of milk in the well in the middle, then hit "re-spin".
- Open the cup one more time, make a deep well in the middle of the cup, add your pistachios, and run the creami on the "mix-ins" setting.
- Your ice cream is ready! Scoop it up and enjoy!
✨If not using a Ninja Creami
- If you are not using a creami to make this, blend up all of the ingredients in a blender. Then transfer to ice cube molds and freeze overnight.
- In the morning, add the ice cream cubes to a blender, along with 2 tablespoon of milk, and pulse until you get a smooth ice cream texture.
- Add in your crushed pistachios, then scoop up into a cone or a bowl and enjoy!
Notes
- Vegan ice cream can harden in the freezer, so let it sit for 10 minutes at room temperature for the perfect scoop.
- Process the frozen mixture with 2 tablespoons of milk for a creamy texture, then mix in crushed pistachios before serving.
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