This Almond Milk and Pistachio Ice Cream is a delightful, dairy-free treat that combines the rich, nutty flavors of almonds and pistachios into a creamy and refreshing dessert. Made with organic, non-toxic ingredients, this ice cream is not only delicious but also packed with nutrients. Almond milk serves as a fantastic base, providing a lactose-free alternative that is low in calories and high in vitamins E and D, which are essential for skin health and bone strength. Pistachios add a wonderful crunch and are a great source of protein, fiber, and healthy fats, contributing to heart health and sustained energy.

One of the best aspects of this ice cream is its simplicity and wholesomeness. Using natural sweeteners like maple syrup or honey ensures that you avoid refined sugars while still enjoying a perfectly sweet treat. The combination of almond milk and pistachios creates a flavor profile that is both sophisticated and satisfying, making it a perfect dessert for any occasion. Whether you’re looking for a guilt-free indulgence or a nutritious treat to share with friends and family, this Almond Milk and Pistachio Ice Cream is an excellent choice.

The health benefits of this ice cream are numerous. Almond milk is low in cholesterol and contains no saturated fat, making it a heart-healthy choice. Pistachios are rich in antioxidants and essential nutrients like potassium and magnesium, which support overall well-being. This ice cream is not only a delicious way to cool down on a hot day but also a nutritious addition to a balanced diet. Its creamy texture and nutty flavor will leave you feeling satisfied and refreshed.

Almond Milk and Pistachio Ice Cream

Print Recipe

Prep Time 15

Ingredients

2 cups organic almond milk (unsweetened)
1 cup organic pistachios (shelled)
1/2 cup organic maple syrup or honey
1 tsp organic vanilla extract
Pinch of sea salt
1 tsp organic arrow root powder or cornstarch (optional, for thickening)

Instructions

Prepare the Pistachios:

Soak the pistachios in water for at least 2 hours or overnight. Drain and rinse them before use.

Blend the Base:

In a high-speed blender, combine the soaked pistachios, almond milk, maplesyrup (or honey), vanilla extract, and a pinch of sea salt.
Blend until smooth and creamy. If using arrowroot powder or cornstarch for thickening, dissolve it in a small amount of almond milk before adding to the blender and blend until fully incorporated.

Chill the Mixture:

Pour the blended mixture into a bowl and chill in the refrigerator for at least 2 hours.

Churn the Ice Cream:

After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes, until it reaches asoft-serve consistency.

Freeze and Serve:

Transfer the churned ice cream to a freezer-safe container and freeze for an additional 2-4 hours, or until firm.
Scoop and serve the ice cream, enjoying its creamy texture and rich, nutty flavor.