Name: Dairy Free Pistachio Ice Cream
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cans Coconut Cream, Chilled Overnight; 1 can Sweetened Condensed Coconut Milk; 1/2 cup Pistachio Butter; 1 tsp Vanilla Extract; 1/4 tsp Almond Extract; 1/4 tsp Salt; 1/2 cup Roasted Pistachios, Chopped

Pistachio ice cream has always been one of my favorites, so I wanted to make a version that skips the dairy completely.

This one is smooth, creamy, and has that nutty pistachio flavor I really enjoy.

The best part is that it’s completely dairy free, which matters a lot if you can’t have milk or just prefer to avoid it.

You don’t need an ice cream maker for this either. Just mix everything, freeze it, and you’re good to go.

If you like a frozen treat that feels a little special but is still easy to make, this one is worth trying.

Why This Recipe Is a Keeper

Deep Pistachio Flavor – Pistachio butter and roasted pistachios create a rich, true pistachio taste in every spoonful.

Ultra Creamy Texture – Whipped coconut cream gives this ice cream a smooth, fluffy texture that feels wonderfully indulgent.

Perfect Crunch – Roasted chopped pistachios add a satisfying crunch that makes every bite more interesting.

Beautiful Natural Color – The pale green color and pistachio topping make this dessert look elegant enough for special occasions.

Here’s What You’ll Need

2 cans (13.5 oz each) Coconut Cream, Chilled Overnight
1 can (11.25 oz) Sweetened Condensed Coconut Milk
1/2 cup Pistachio Butter
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1/4 tsp Salt
1/2 cup Roasted Pistachios, Chopped

How to Make It

Step 1

Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.

Step 2

Whisk the sweetened condensed coconut milk with the pistachio butter, vanilla, almond extract and salt until completely smooth.

Step 3

Fold the pistachio mixture into the whipped coconut cream until no streaks remain.

Step 4

Fold in the chopped pistachios, reserving a small handful for the top.

Step 5

Transfer to a 9×5 inch loaf pan, scatter the reserved pistachios on top, cover and freeze for at least 6 hours.

Step 6

Let the ice cream sit at room temperature for 10 minutes before scooping.

Recipe Tips

Keep Everything Very Cold

Chill the coconut cream cans upright in the coldest part of the refrigerator for at least 12 hours. Avoid the refrigerator door, since the temperature changes too often there.

I also recommend chilling the bowl and mixer attachments for 15 minutes. This helps the coconut cream stay thick and hold more air while you mix it.

Use Only the Thick Coconut Cream

Open each can without shaking it, then carefully spoon out only the thick layer. Even a small amount of the clear coconut liquid can make the ice cream thinner and more icy.

Some cans separate better than others. If one can has very little thick cream, open an extra chilled can rather than adding the watery part.

Stir the Pistachio Butter First

Pistachio butter can separate in the jar, with oil sitting on top and thicker paste underneath. Stir it thoroughly before measuring so the flavor and texture are even.

Let the pistachio butter sit at room temperature for a few minutes if it is very firm. It will blend into the condensed coconut milk more easily and leave fewer small lumps.

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