Kirsten Turk
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Dairy-Free Pistachio Ice Cream
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Rich and creamy, this eggless and dairy-free Pistachio Ice Cream is an absolute dream. It comes together with just four ingredients and is so simple to make. Ice cream weather is back, especially here in South Florida, and I have a feeling you’re going to be making this Pistachio Ice Cream recipe all spring and summer long!
I love pistachio ice cream. If I could only eat one ice cream flavor for the rest of life, pistachio ice cream would be neck and neck with cookies and cream.
I like this recipe because it’s so simple. The pistachio flavor comes from a Pistachio Crème flavored Oat Creamer that I buy on Thrive Market. I became obsessed with adding this creamer to my lattes, and one day I thought, “I bet this would make good ice cream.” Sure enough, it does!
How to Make Dairy-Free Pistachio Ice Cream
For this Dairy-Free Pistachio Ice Cream recipe you need 2 cups / 16 oz of Pistachio Crème Oat Creamer. This post isn’t sponsored by them, but the one I use for this is by the brand Elmhurst, and I usually buy it online from Thrive Market. You also need sugar (I typically use Florida Cane Sugar), vanilla extract and salt.
Whisk all of your ingredients together, two to three minutes until all of the sugar is dissolved. You can also do this in a sauce pan over low heat, but I don’t find it necessary. The nice thing about this recipe is that it’s eggless, and you can always have the ingredients ready and waiting for you in the pantry whenever the craving hits.
Once all of the sugar is dissolved, pour the mixture into an ice cream maker. I use this one that attaches to my KitchenAid mixer. You can use a hand-crank ice cream maker or an automatic ice cream maker for this recipe. Turn on low speed for 20 minutes.
Once your ice cream is nice and creamy, it’s ready! If you like texture in your ice cream, you can mix in chopped pistachios at this point for a little crunch. I like the added chopped pistachios, but my husband prefers it without.
You can serve this soft serve, right out of the ice cream maker, or spread it into a loaf pan for a harder, scoop-able ice cream.
PrintDairy-Free Pistachio Ice Cream
This Dairy-Free Pistachio Ice Cream Recipe comes together in just four ingredients and is eggless which also means it’s vegan!
Ingredients
- 1 16oz carton of Elmhurst Oat Creamer in Pistachio Crème Flavor
- 1/3 cup Cane Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp salt
- Optional: 1/4 cup chopped pistachios
Instructions
- Combine your creamer, sugar, vanilla and salt in a mixing bowl
- Whisk until all of the sugar is completely dissolved, about 2-3 minutes
- Pour into your ice cream make and mix on low for 20 minutes
- Once nice and creamy, fold in your pistachios if adding
- Enjoy soft serve or spread into a loaf pan and put in the freezer for a minimum of 3 hours or overnight for a scoop-able ice cream
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