No Churn Vegan Pistachio Almond Ice Cream Recipes

NO-CHURN VEGAN PISTACHIO ICE CREAM

Steps:

• Drain and rinse soaked cashews and add to a blender with the entire contents of one can of coconut milk, maple syrup, and pistachios.
• Blend until very smooth and creamy, then pour contents into a freezer safe pan or container.
• Lay the container flat and freeze for 6-8 hours, stirring every hour with a spoon to lightly churn until the ice cream is completely firm.
• Allow to soften for 30 minutes prior to serving for the best results. Pro tip: Run an ice cream scoop under warm water for before scooping for easier serving.
• Top with optional crushed pistachios and serve immediately. Store leftover ice cream in an airtight freezer-safe container for several weeks.

PISTACHIO COCONUT ICE CREAM

Steps:

• Blend all ice cream ingredients together in a power blender until completely smooth.
• Transfer into a silicone*** pops mold (or a glass container if not making pops) that's set on a flat metal tray. If you have a bit of mixture left over that doesn't fit into your molds, pour it into a small glass container. Freeze overnight, or for at least 6 hours to set. Then carefully pop the ice cream out of the molds. If consuming these like ice cream instead, then once the mixture chills and sets simply scoop and enjoy.
• Optional: drizzle the pops with melted chocolate and sprinkle with rose petals if desired. For this step, I recommend keeping a flat chilled metal tray lined with parchment paper handy and keep the unmolded pops on it. Return back to the freezer. Once your chocolate mixture is melted and you're ready to drizzle, remove the tray from the freezer, drizzle the chocolate and sprinkle on the roses. Then briefly return back to the freezer for the chocolate to set.
• Enjoy! Keep the pops frozen until ready to consume. I stored mine in a glass container, separated with a small piece of parchment paper lining in between each pop.

NO-CHURN VEGAN PISTACHIO-ALMOND ICE CREAM

Steps:

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

NO-CHURN PISTACHIO ICE CREAM

Steps:

• Add pistachios to your food processor fitted with the blade attachment. Processor until a smooth butter forms. This could take a little bit so have patience.
• In a large mxing bowl, combine the sweetened condensed milk, pistachio butter and vanilla. Stir until thoroughly combined.
• Pour the heavy whipping cream into a separate mixing bowl (see notes). Using a hand held mixer, mix on high-speed until stiff peaks form.
• Add the the whipped cream to the bowl with the pistachio mixture. Using a large spatula, gently and carefully fold the two together using big sweeps until combined and no streaks remain. Don't rush this step.
• If using food coloring, add it now and fold it into the mixture.
• Pour the ice cream base into a freezer-safe dish and sprinkle 1/2 cup of chopped pistachios over top. Alternatively, fold the nuts into the mixture before pouring into the pan.
• Place the pan into your freezer for 4 hours or overnight.
• Before serving, place the ice cream on the counter for 20 mintues or until soft enough to scoop. I also like to dip my ice cream scoop in hot water (shake off excess water) before scooping.

NO-CHURN OLIVE OIL ICE CREAM WITH HOT FUDGE

Steps:

• Make the ice cream: In a medium bowl, whisk together the sweetened condensed milk, olive oil and salt until well combined.
• In a separate larger bowl (or in the bowl of a stand mixer), whisk the heavy cream by hand or with a hand or stand mixer until stiff peaks form. When you lift the whisk out of the bowl and flip it over, a peak of whipped cream should stand upright without flopping over. Add a dollop of the whipped cream to the smaller bowl with the condensed milk and stir vigorously to help loosen the condensed milk mixture.
• Add the lightened condensed milk mixture to the whipped cream and, using a rubber spatula or large metal spoon, gently combine the two components by dragging the utensil under and over the mixture, scraping the sides and bottom of the bowl as you go. Repeat this folding to fully incorporate the cream while maintaining its air bubbles.
• Transfer to an airtight container and freeze until firm, at least 3 hours or overnight.
• Make the hot fudge sauce: To a small microwave-safe bowl, add the sweetened condensed milk, chocolate and salt. Microwave on high in 30-second increments until the chocolate is completely melted, 30 to 60 seconds total. Add the olive oil and stir vigorously until smooth. Alternatively, heat the condensed milk, chocolate and salt in a small saucepan over medium, stirring occasionally, until the chocolate is melted, then turn off the heat and stir in the olive oil.
• To serve, let the ice cream sit at room temperature to thaw for at least 10 minutes before scooping, then top with the hot fudge sauce. The hot fudge can be refrigerated in an airtight container for up to 5 days; microwave right before serving until loose enough to dollop over the ice cream. The ice cream can be frozen for up to 1 month.