Ever since I was a small child, pistachio has always been my favorite flavor of ice cream. Little did I know, that the “pistachio” ice cream I grew up eating for most of my life did not even contain pistachios – it was green from artificial food coloring and the nuts were actually almonds. I was quite disturbed when I first realized this. How could “they” call it pistachio ice cream when there was not even a trace of pistachio in it?!

Finding real pistachio ice cream is not impossible however and I have tasted some really good ones. The only problem with ice cream is that not everyone can handle conventional dairy. Especially now a days, more and more people are having difficulty digesting conventional dairy and raw dairy is difficult to acquire. So, I set out to make a dairy free pistachio ice cream that is naturally green and chock full of pistachios – because it is called pistachio ice cream after all.

pistachio ice cream ing

Coconut milk is a natural dairy free candidate for the base, seeing as it is loaded with healthy fat. I used this bpa free canned coconut milk in this recipe. Next we add avocados – do not let this weird you out, the avocados are very simple in flavor and serve as an additional source of fat to get our ice cream to have a really nice mouth feel, as close to dairy ice cream as possible, and they naturally tint the ice cream a slight shade of green. Matcha, fine ground green tea powder, is how we get the ice cream the perfect shade of green- so long artificial food coloring! Organic culinary grade matcha from Encha is the highest quality and is a gorgeous vibrant green. Grade B maple syrup is what we use to sweeten the ice cream – which makes it vegan, but honey can be substituted if that is what you have on hand. A touch of organic almond extract for that classic flavor found in typical “pistachio” ice cream and finally a pinch of fine grain himalayan salt to balance the sweetness.

Blend everything in a high speed blender until creamy and then churn in a 1.5 quart ice cream maker for about 20 minutes. Add in your chopped pistachios, churn a bit more and then you will have the most amazing dairy free ice cream you will ever taste. I was shocked at how delicious it turned out…I could literally eat an entire batch to myself!

pistachio ice cream close

I like to sprinkle some extra chopped pistachios over the top after I serve the ice cream, because pistachios are awesome and because we are re-claiming pistachio ice cream in our kitchens by showing whoever “they” are that it is not pistachio ice cream unless it is brimming with pistachios.



Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1.5 quarts



  • 2 (13.5 oz) cans coconut milk- chilled in refrigerator
  • 2 just ripe avocados- chilled in refrigerator
  • 2/3 cup grade B maple syrup- chilled in refrigerator
  • 2 tsp encha organic culinary grade matcha
  • 1/4 tsp almond extract
  • 1/8 tsp fine grain salt
  • 1/2 cup raw, unsalted, pistachios


  • Make sure your ice cream maker freezer bowl has been in the freezer for 24 hours
  • Place cans of coconut milk, avocados, and maple syrup in the refrigerator to chill for at least 2 hours
  • Add chilled coconut milk, peeled & pitted avocados & chilled maple syrup to blender (having the ingredients chilled will help the ice cream set up quicker)
  • Add matcha, almond extract, & salt to blender
  • Blend contents, gradually increasing speed to high, until perfectly smooth and creamy
  • Set up your ice cream maker with your frozen freezer bowl
  • Add blender contents to ice cream maker and churn for 20 minutes (follow instructions of your ice cream maker- this time can vary from 20-30 minutes depending on the brand)
  • While ice cream is churning, lightly toast the pistachios in a dry pan over medium heat, until just fragrant, stirring often to prevent burning
  • Once pistachios are fragrant, pour them onto a cutting board & let cool
  • Roughly chop cooled pistachios
  • After ice cream has churned for 20 minutes, add chopped pistachios to ice cream maker and churn for about another 1-2 minutes until pistachios are well incorporated
  • You can serve the ice cream at this point or put it in a freezer safe container and freeze for another 1-2 hours until you have achieved your preferred consistency
  • Ice cream can be stored in the freezer for several weeks (it probably will not last that long ;)
  • Before serving ice cream that has been frozen, set out the ice cream container at room temperature for about 10-15 minutes until easily scoop-able


{ 9 comments… add one }
  • Colleen McCumsey June 23, 2015, 11:45 pm

    Now I’m unsure if I’ve ever truly had pistachio ice cream. I am excited to make this. Thank you for the recipe!

    • bella June 24, 2015, 10:11 am

      You’re welcome Colleen! I hope you try it! If you like pistachios, you will love this ice cream :)
      let me know how you like it!
      <3 bella

  • Hooria June 23, 2016, 8:49 am

    Hi, this looks so inviting (and exciting).
    Just wondering how one would go about making this in a thermomix? I don’t have a churner..

    Thanks :-)

    • bella June 23, 2016, 11:55 am

      Hi Hooria – you can try using a food processor if you have one, or maybe even a food mill, you need something to thoroughly combine the avocado with the coconut milk :)

  • Sam November 6, 2016, 11:33 pm

    This looks delightful! Would bananas or something else be good substitutes for avocados (intolerance reasons)?

    • bella November 7, 2016, 7:52 am

      Hi Sam! I am sure you could try substituting bananas, it would change the flavor of course, but should still have a great texture!

  • Natalia April 20, 2017, 10:22 am

    In love with this green color!

    • bella | ful-filled April 20, 2017, 3:17 pm

      Thank you! Green is my favorite!

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