No-Churn Vegan Pistachio-Almond Ice Cream

This no-churn vegan pistachio-almond ice cream is luscious, creamy, and delicious, and is made in an ice cream maker.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 311 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• 1 cup light corn syrup
• 2 teaspoons almond extract
• 1 tablespoon almond extract
• 1 (14 ounce) can coconut milk
• 1 cup almonds
• 1 drop green food coloring (Optional)
• 1 tablespoon coconut oil
• 2 cups almond milk
• 5 tablespoons pistachio paste

Recipe Instructions

Step 1

Combine almond milk, coconut milk, sugar, corn syrup, and coconut oil in a medium-sized saucepan. Bring to a simmer over medium heat, stirring continuously with a whisk, about 5 minutes.

Step 2

Add almonds to a high-speed blender. Pour in milk mixture and blend until smooth.

Step 3

Strain mixture through a fine-mesh sieve into a bowl to remove remaining chunks of nuts. Add pistachio paste, 1 tablespoon plus 1 teaspoon vanilla extract, 1 tablespoon plus 2 teaspoons extract, salt, and food coloring; mix until thoroughly combined. Pour 1/2 of the mixture into an airtight container and store in the refrigerator. Pour remaining mixture into ice cube trays, cover with plastic wrap, and freeze until solid, about 4 hours.

Step 4

Remove ice cube trays from freezer and transfer frozen ice cream to the blender. Add refrigerated mixture and blend until smooth. Pour ice cream into an airtight container and freeze until solid, about 1 hour, or eat immediately as soft-serve ice cream.