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Pistachio ice cream

A couple of weeks ago I made Oreo ice cream and you loved it, so I decided to make pistachio ice cream, since it's difficult to find a vegan one here in Cyprus.

Vegan, soy free, gluten free |10 Scoops | DESSERT


  • 400ml coconut cream (full fat)
  • 50g pistachios
  • 100g pistachio paste
  • 320g vegan condensed milk



1.Put the can of coconut cream in the fridge the night before you make the ice cream, or at least few hours before.

2.Toast the pistachios on a pan on a low-medium heat for few minutes, turning them occasionally.

3.Add them in a blender and pulse them a bit to crush them into small pieces and set aside.

4.In a large mixing bowl, add the solid part of the coconut cream and then mix with a hand mixer.

5.Start with low, and increase the speed gradually. You can cover with a kitchen towel at this stage to avoid spillage.

6.Continue with the condensed milk and pistachio paste and mix to incorporate. Stop to scrape the sides with a silicon spatula and continue with the mixer.

7.Add half of the crushed pistachios (we'll use the rest to decorate), and fold in with the spatula.

8.Add into a container, sprinkle some pistachios on top, cover and add into the freezer to set.


9.I left mine overnight, but 4-5 hours should be fine too!


10.Serve in a cone or bowl with some extra pistachios on top.


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