This Vegan Pistachio No Churn Ice Cream is so easy to whip up and makes for a delightfully creamy treat on a warm day. Decadent coconut condensed milk makes this a non-dairy lover’s dream come true.
For the longest time, I have loved ice cream. Unfortunately my love for ice cream was unrequited because dairy didn’t love me back. In fact, enjoying it brought me more pain than pleasure. At one point in time, I even broke up with it and stopped watching Youtube recipe videos where they were making 3-ingredient ice cream recipes with condensed milk and whipping cream. Unable to stay away though, I got back together with it with the aid of lactose-digesting pills.
Then I happened to run across a can of coconut condensed milk on a local grocery store shelf and the hamster wheel in my head started turning! Before I knew it, I had bought a half dozen cans of coconut condensed milk to try out in non-dairy ice cream recipes. Instead of whipping cream, I used full fat coconut milk and was delighted with the results. My daughter and I enjoyed taste testing our way through no-churn ice cream recipes like Vegan Blueberry Lemon Ice Cream, Vegan Cinnamon Pistachio Ice Cream, and Vegan Chocolate Ice Cream.
Vegan Pistachio No Churn Ice Cream with Cardamom
Then this past weekend, my daughter asked me to make her some pistachio ice cream. I was out of coconut milk so we decided to use a can of coconut cream to make this Vegan Pistachio Cardamom Ice Cream instead. Coconut cream is much thicker and richer than coconut milk. From what I have come to understand, coconut milk is one part shredded coconut and one part water, while coconut cream is four parts shredded coconut and one part water.
For this recipe, I also used crushed pistachios with the coconut cream and coconut milk to give this a more authentic pistachio flavor. A bit of cardamom enhances the flavor of pistachio beautifully too. This Vegan Pistachio Cardamom Ice Cream turned out to be so creamy and so rich, it turned my daughter’s dairy-loving friends into fans. Maybe you could give it a try and let me know what you think?
- 3/4 cup crushed pistachios (I added the pistachios to my blender and pulsed them a bit)
- 1 can coconut cream (14 fl oz)
- 1 can coconut condensed milk (11.25 oz)
- 1/4 teaspoon cardamom
- pinch of salt
- Place the coconut condensed milk and coconut cream in a bowl, and using a whisk, mix them up well.
- Add in the pistachios, cardamom, and salt and mix well.
- Pour into a freezer-safe container and chill 6-7 hours or overnight.
Home Chef Tip: This recipe is so versatile; just follow the base recipe and substitute the pistachios and cardamom for seasonal fresh fruits.
We hope you love this Vegan Pistachio No Churn Ice Cream from SoFabFood Contributor, Shashi from Savory Spin, as much as we do. If you enjoyed this delightful recipe, be sure to stop by our Desserts section to find more like it. For daily recipe inspiration, like us on Facebook and visit us on Pinterest because we have a lot of fantastic dessert recipes there too. Enjoy!