I’m starting to get the feeling that it’s time to travel again… and this pistachio ice cream recipe takes me right back to Italy. Last year I destroyed myself on gelato (when in Rome, right?). I know everyone has their favorite spots, but I visited Giolitti every single day, and sometimes twice in a day. I somehow convinced myself that lactose intolerance can’t possibly exist in Italy… Though I paid the price for my delusion, I enjoyed every bite nonetheless.
My Pistachio Ice Cream Recipe
This at-home version turned out super creamy, nutty & delicious. To avoid any dairy side effects, we used coconut milk as a base instead of heavy cream or milk. I loved the sweet, nutty note of the coconut under the pistachio flavor. Here’s what else is in this delicious treat:
Cornstarch takes the place of eggs or egg yolks, making this ice cream lusciously thick. Sugar sweetens it up. Fresh lemon juice adds a little tang – you could also use fresh-squeezed orange juice in its place! Pistachios (of course) make this ice cream deliciously rich & nutty! And sea salt offsets the sugar’s sweetness and ties all the flavors together.
My pistachio ice cream recipe doesn’t have any food coloring or almond extract in it, as I prefer the pistachio flavor on its own. However, if you want that classic almond-y taste and vibrant green color, go ahead and add a drop of each.
If you love this pistachio ice cream recipe…
Try some more of my favorite frozen treats like pudding pops, a vegan milkshake, green tea ice cream, or vegan cheesecake!
