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Dairy-Free Pistachio-Vanilla Ice Cream {Raw, Vegan}

Dairy-free ice cream has never been so tempting, or healthy!

Ingredients

Scale
  • 1 1/4 cups raw cashews, soaked overnight for 68 hours.
  • 13.5 oz of full-fat coconut milk
  • 3 Tbsp melted coconut oil
  • 1/4 cup coconut nectar
  • 1/4 cup organic cane sugar
  • 2 tsp pure vanilla extract
  • 1/8 tsp sea salt
  • 3/4 cup finely ground pistachio dust (from dry roasted unsalted shelled pistachios)
  • (Optional): 1/4 cup of slightly chopped pistachios and raw cacao nibs on top

Instructions

  1. The night before you make the ice cream, soak the cashews in cool water for 6-8 hours.
  2. When ready to begin, add soaked, drained cashews, coconut milk, coconut oil, sweeteners, vanilla, sea salt and ground pistachios to a high-speed blender. Blend until smooth and creamy, scraping down sides as needed. ‘
  3. Adjust the sweetness as needed, adding more coconut palm sugar if desired. Also, add more ground pistachios if needed to enhance the texture and/or flavor.
  4. Line a loaf pan with wax paper then pour the ice cream batter into the pan. Let chill for 1 hour, then add pistachios and raw cacao nibs on top.
  5. Let chill for 4 more hours (minimum). Before scooping, let sit out for 20-30 minutes to soften and use a hot scoop to ease the process.
  6. Enjoy immediately or transfer the ice cream to a freezer-safe container and smooth flat with a spoon. Cover securely. Will keep it in the freezer for 7-10 days.

Keywords: paleo ice cream, vegan paleo dessert, vegan pistachio ice cream, recipe, healthy dessert recipes,