02/14/2025Ice creams - Desserts

Vegan pistachio ice cream (no ice cream maker - winter)

Name: Vegan pistachio ice cream (no ice cream maker - winter)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 serv.
Cuisine: Vegan
Ingredients: 500 mL plant-based milk; 70 g pistachios; 50 g sugar; 2 tbsp cornstarch; 1 tbsp vanilla extract

Italian cuisine For hosting Oven-free Gluten-free

For: 3 serv.Difficulty: EasyPreparation: 10 minCooking: 10 minRest: 5h00

When I found out you could make ice cream without a machine if it was cold enough outside… I was thrilled that it was -15°C that day! 😅

With any creamy base—like custard, a smoothie, or chocolate cream—and a stand mixer, you can make ice cream right outside! I did this at -15°C in full sunlight, and it took 40 minutes to reach the perfect texture. I even saw someone do it at night in -20°C, and it only took them 20 minutes!

So here’s my delicious vegan pistachio ice cream recipe! 🍨✨

Servings

Ingredients

Cups

-plant-based milk 500 (mL)
-pistachios 70 (g)
-sugar 50 (g)
-cornstarch 2 (tbsp)
-vanilla extract 1 (tbsp)

Add to a shopping list

Unlock the memberarea

200+ new recipes unlocked

A new exclusive recipe each week

A shopping list feature

No advertising

€8.5

/ monthno commitment

Discover now

Steps

In your blender, mix all the ingredients for about 2 minutes.
Pour the mixture into a saucepan and cook while whisking until it thickens slightly. The texture should be just thick enough to coat the back of a spoon.
Place in the fridge until the mixture is fully chilled before turning it into ice cream (4-5 hours or overnight).
Pour the mixture into the bowl of your stand mixer (with the paddle attachment) and place it outside (at a maximum of -13°C, but it’s even faster at -20 or -25!). Let it run for 20 to 45 minutes until you achieve the perfect ice cream texture!
You can then leave it in the freezer for an hour or two if you want a firmer ice cream texture.