Raw Recipes

Pistachio Ice Cream

Posted on January 30 2013 | (1) Comments
Category: Raw Dessert and Snack Recipes

Pistachio Ice Cream

Yield: 3 cups (4 to 6 servings)

This lovely pale green ice cream treats you to the unmistakable flavor and crunch of pistachios.


  • 2 cups Pistachio Milk, unsweetened
  • 1/2 cup raw cashews, soaked for 8 to 12 hours (2/3 cup after soaking), drained and rinsed
  • 1/2 cup light agave syrup
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt
  • 1/4 cup raw pistachios, soaked for 8 to 12 hours (1/3 cup after soaking), drained, rinsed, and finely chopped


  • measuring cups and spoons
  • cutting board
  • paring knife
  • blender
  • rubber spatula
  • jar
  • ice-cream maker

Pour 1/2 cup of the Pistachio Milk and all of the cashews in a blender and process until very smooth. Add the remaining 1 1/2 cups Pistachio Milk and all of the agave syrup, almond extract, and salt and process until blended. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the mixture in an ice-cream maker and freeze according to the manufacturer’s directions. Crumble the finely chopped pistachios into the ice-cream maker 30 seconds before you turn the machine off.

Pistachio Ice Cream tastes if best eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. Thaw for a few minutes before serving.

Ahead of Time

Soak the pistachios and the cashews for 8 to 12 hours. Drain and rinse. The soaked nuts can be stored in the refrigerator for 2 days.

Pista Kulfi (Indian Pistachio Ice Cream): Replace the almond extract with 1/4 teaspoon of ground cardamom.

Previous Comments

On October 25, 2013 .(JavaScript must be enabled to view this email address) said...

Sounds yummy! Have you ever tried adding 1/2 - 1 teaspoon of sunflower lecithin to ice cream recipes? As an emulsifier, it really makes it creeeeeeamy! Thanks for sharing..looks fabulous!

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