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Pistachio Ice Cream

Course: Dessert
Cuisine: Vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 portions
Calories: 138kcal
Author: The Greedy Vegan
This delicious dessert is made with a generous amount of pistachio nuts that give it a rich flavour and add extra creaminess.
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  • 2 full fat coconut milk* can size : 400ml (13-15oz)
  • 4 tbsp cane sugar or any other light coloured sweetener
  • 1 pinch of salt
  • 1 tbsp arrow root powder
  • 2 tsp vanilla extract
  • 100 g pistachios shelled and slightly toasted
  • 2 tsp matcha green tea powder - optional for colouring


  • Pour the contents of the coconut milk cans into a saucepan. If it is the first time you use coconut milk in a can then don’t be alarmed by seeing a thick layer of a rather solid cream and a big part of milky water. That is normal. It happens because the coconut milk separates inside the can. Take a whisk and stir until everything is evenly combined.

  • Take about 125 ml (1/2 cup) of the coconut milk out of the pan and set aside in a small bowl. Add the arrow root powder to the small portion of coconut milk in the small bowl. The arrowroot powder will make sure the base thickens once this is added to the bigger pan. Mix until it is perfectly combined and place aside for now.

  • Take another 250ml (1 cup) out of the pot and blend it with the pistachios until it turns very creamy.

  • Return to the saucepan and add the 4 tbsp of cane sugar, salt and pistachio mixture. Gently heat over low to medium heat and stir until the sweetener is dissolved and all is well combined. Heat until warm but not boiling.

  • Pour the arrow root powder and coconut mixture into the pot and whisk. Increase the heat to medium and keep whisking – don’t leave the pot now. Make sure to whisk it now and then while making sure the heat is not too high. It is crucial never to let it come to a boil.

  • In about 5-7 minutes the arrow root powder will thicken the mixture, and you will be left with a beautiful ice cream base that only needs chilling in the fridge. You will know it is done when you can draw a line with a fingertip on the back of a wooden spoon.

  • I chill my ice cream base in a small metal bowl and place a plate on top of it. You will have a small layer of skin forming on the top of the mixture though you can prevent that by stirring it every 10 minutes while it cools down. It is not necessary though because the processing in the ice cream machine usually takes care of it.

  • While the ice cream base is chilling, you can prep the matcha powder by adding it to a small cup and adding 4 tbsp of hot water to it. Stir and let it cool down.

  • The ice cream base should be fully cooled down before you pour it into your ice cream maker. Pour the ice cream base and the brewed and cooled down matcha into the ice cream maker and follow it's instructions.

  • Pour the ice cream into a suitable container and cover it with wax paper**. Leave it in the freezer for another 2 hours. Doing this will give you the perfect ice cream that can be scooped neatly. To serve take it out of the freezer for a few minutes to soften. Scoop it into bowls and serve with a few crushed pistachios or simply on its own.


* The coconut milk I use contains 75% coconut extract,18% fat and guar gum.
**Covering the ice cream base with wax paper or baking paper prevents ice crystals from forming on top of it.
*** Nutritional information is based on the products and brands that I use.


Serving: 1serving | Calories: 138kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Sodium: 6mg | Potassium: 170mg | Fiber: 1g | Sugar: 9g | Vitamin A: 135IU | Vitamin C: 0.9mg | Calcium: 18mg | Iron: 0.9mg