Dairy-Free Pistachio Ice Cream |No Eggs


Do you love Pistachio Ice Cream? Want to make it dairy-free, without refined sugar or eggs?

You’re in the right place!



I had never made pistachio ice cream before. To be honest, I don’t think I’d eaten it more than a couple of times, but I had some shelled and raw pistachio nuts, and ice cream sounded good so I decided to give it a try.

Dairy-free Pistachio Ice Cream Tips

Toasted Pistachio Nuts for homemade pistachio ice cream
  • Toast or roast your pistachio nuts – I have instructions for toasting them in a pan, but you can also roast them in the oven if you like. Toasting the nuts brings out the rich flavor of the nut.
  • Make sweetened, condened coconut milk as noted in the recipe below. A lot of recipes I saw used eggs to make a custard, but to keep mine egg-free, I made the sweetened, condensed coconut milk. This gives the ice cream the rich, ceamy flavor I wanted. You could make this with all coconut milk without condensing it, but this just gives it an extra boost of flavor.
  • Let the ground pistachips soak in the coconut milk for at least 10 minutes. I allowed them to soak while I made my condensed coconut milk (this recips uses two cans),
  • Strain if you want a smoother ice cream. I wanted the little pieces of nuts in my ice cream so I didn’t strain them out, but if you prefer a smooth texture, or if you find nuts difficult to digest, you could pour the coconut milk and nut mixture through a fine mesh strainer before mixing with the condensed coconut milk
Ninja Creami Cconut Milk Dairy-Free Pistachio Ice Cream

I hope you enjou this recipe as much as I do! I made this in my Ninja Creami, but you can also use a regular ice cream maker.

Want to see more of my favorite cooking tools? Check out my Amazon Shop.

Dairy-Free Coconut Milk SCD Pistachio Ice Cream made in the Ninja Creami
  • 1 cup raw and shelled pistachios
  • ½ tsp salt
  • 2 cans coconut milk (no added sugar, no guar gum)
  • ½ cup honey
  • 2 tsp vanilla
  • Toast pistachios in frying pan over medium-low heat for 5 – 7 minutes until lightly browned and fragrant

  • Reserve ¼ cup nuts for topping

  • Place the rest of the toasted nuts in a food processor

  • Process for a minute or two until the nuts are ground, be sure not to let them turn into butter

  • Add the salt and 1 can of the coocnut milk to the ground nuts

  • Process for one to two minutes

  • Set mixture aside while you make the condensed coconut milk

  • Add the other can of coconut milk to a medium saucepan

  • Add the half cup of honey

  • Heat over medium-low heat, stirring to mix the honey as it melts

  • Continue to simmer over medium-low heat for 20 – 30 minutes, stirring occasionally, until mixture starts to thicken as is reduced by almost half

  • Remove from heat and allow to cool for ten minuts

  • Whisk vanilla into the condensed coconut milk

  • Add condesned conconut milk to mixing bowl

  • You can strain the pistachio coconut milk mixture if you want the ice cream to be more smooth, I left the peices in

  • Whisk your pistachio mixture into the condensed milk until well combined

  • For Ninja Creami – pour into pint jar – (1½ for regular, and 1 for deluxe)

  • Freeze for 24 hours

  • Remove jar from freezer and allow it to sit on counter for 10 – 15 minutes

  • Spin on Lite Ice Cream setting

  • If not using Nijnja Creami, be sure mixture is cooled completely and then feeze in regular ice cream maker per manufacturer instructions

  • Chop the reserved toasted pistachios and sprinkle on top of ice cream when serving

Sherry Lipp
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