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.
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!
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.Print