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The texture of this ice-cream is one of it’s best traits. It’s incredibly creamy, thanks to a combination of the soaked pistachios and coconut milk
Duration5 hrs
Prep Time1 hr


  • 1 ½ cups pistachios shells removed and soaked overnight
  • 2 cans canned coconut milk chill overnight and use only the thick part from the top of the can
  • ¾ cup maple syrup
  • 4 tbsp coconut oil solid
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • ¼ cup chopped pistachios
  • Dark vegan chocolate to serve melted


Preparing The Pistachios:

  • To begin you will need to prepare the pistachios by soaking them. Add them to a large bowl, cover with water and refrigerate overnight or for a minimum of 6 hours).
  • Rinse the pistachios with clean water and remove as much of the skins as possible.
  • They should be coming off easily using your fingers as the water will have loosened them.


  • Add all the ingredients to your high-speed blender and blitz until completely smooth and creamy without any lumps.
  • Pour the mixture into the ice-cream maker and churn according to the device’s instructions (the one I use needs to churn for about 30-40 minutes).
  • Transfer the ice-cream to an airtight container and freeze for 2 hours.


  • Allow to defrost for 10 minutes before serving.
  • Heat your ice-cream scoop in hot water before scooping.
  • Garnish with chopped pistachios and melted dark chocolate
Ice-Cream:Garnish:This recipe was republished with permission from Addicted To Dates. Find the original recipe here

Christina (Addicted To Dates)

Since eating a plant-based diet, Christina has also developed a passion for food photography and creates the perfect recipes 'to indulge your sweet tooth or impress a loved one'. She is the author of the amazing Cookbook 'No-Bake Vegan Desserts' including 60 delicious recipes!