Pistachio Ice Cream {dairy-free}

Try your hand at making homemade ice cream with this recipe for Pistachio Ice Cream {dairy-free}.

Although summer is quickly coming to a close, leaves are starting to fall, kids are heading back to school, there are a few weeks left, and I intend to celebrate and savor these fleeting moments with all things summer-food related.

To me, that starts with ice cream.

Dairy-Free Pistachio Ice Cream via @alyssarimmer

It wasn’t until this year that I discovered homemade ice cream.

When I removed dairy from my diet over three years ago, ice cream wasn’t something that I missed.

Granted, being from Vermont, the home of the delicious Ben & Jerry’s, I definitely love is, but it just wasn’t something I thought about that often.

That was until now.

Now, I dream about ice cream.

Now, all I want to make is ice cream.

Now, being dairy-free doesn’t even matter.


Because I’ve started to explore the world of homemade dairy-free ice cream.

And let me just say it’s magical.

With this go around, we tried a flavor I’m not very familiar with.


Every time I see pistachio ice cream, I look the other way.

I don’t know if it’s the artificial green color that throws me off or the idea of pistachio ice cream itself.

Either way, I’d never tried Pistachio Ice Cream.

Nor had I ever wanted to.

Dairy-Free Pistachio Ice Cream via @alyssarimmer

But then my boyfriend got involved.

And, as it turns out, he loves pistachio ice cream.

So I gave it a whirl and it turned out beautifully.

This Pistachio Ice Cream is super smooth with little bites of crunch of the chopped pistachio.

It has a sweet, mildly salty flavor.

The nuttiness that shines through it all and really tastes like pistachios, but in a totally delicious, amazing way.

Pistachio ice cream may or not be my favorite kind from here on out.

What is your favorite ice cream flavor?

Pistachio Ice Cream {dairy-free}

Yield: 3 cups

Prep Time:2 hours

Cook Time:20 minutes

Total Time:1 hour, 20 minutes

Dairy-free ice cream is actually much easier than you may think!


1 (15 oz) can full-fat coconut milk
1 cup almond milk
1/4 cup honey (or agave, maple syrup, etc.)
1/2 teapsoon almond extract
1/4 teaspoon xanthan gum (helps keep the ice cream creamy)
1 1/2 cups unsalted pistachios, shelled & chopped


Combine the milks, honey, extract, xanthan gum and 1 cup of the shelled pistachios into a high-speed blender.
Blend on high until the mixture is completely smooth, 2 - 3 minutes. Chill the mixture in the fridge for 2 hours.
Freeze ice cream according to ice cream manufacturer's instructions. When the ice cream is almost done, add the remaining chopped pistachios and let freeze completely.
If the ice cream is to your desired consistency, eat immediately. If not, you can transfer it to a freezer safe container and freeze for another 1 - 2 hours.
Store in an airtight, freezer safe container. Will keep for 2 - 3 weeks.

by Alyssa Rimmer

Alyssa is the quinoa-obsessed girl behind the gluten-free blog, Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients and hopes to show the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. Want to learn more about cooking and baking with the superfood quinoa? Check out Alyssa's eBooks.