Pistachio Coconut Vegan Ice Cream
This recipe is featured in Vegan Ice Cream: Creamless, But Creamy
Recipe reprinted with permission from Vegan Ice Cream by Jeff Rogers, copyright © 2004, 2014. Published by Ten Speed Press, a division of Random House, Inc.
- Servings Makes about 1 quart
- 414 ml* (1¾ cups) pistachio milk (see recipe)
- 414 ml (1¾ cups) fresh coconut milk (see recipe)
- 118 ml (½ cup) raw organic agave nectar
- 2 vanilla beans, split and scraped
- 3 organic apricot kernels
- 1.2 ml to 2.5 ml (¼ to ½ teaspoon) spirulina powder for color (optional)
Raw vegan ice creams call for nut milks, such as pistachio milk. I use a juicer to produce the nut milk. If you wish to achieve a smoother texture, you can pour the milk through a fine-mesh bag after juicing. This method takes some extra effort, but it works well. Using a nut milk bag also gives you the option of adding a whole vanilla bean when blending the milk. That way, you get the full flavor of the bean while removing any remaining fiber from the pod.
To make 414 ml* (1¾ cups) pistachio milk, juice 237 ml (1 cup) raw pistachios and blend the nuts with 355 ml (1½ cups) coconut water.
Combine the pistachio milk, coconut milk, agave nectar, scraped vanilla bean seeds, apricot kernels, and spirulina in a blender. Blend on high until silky smooth, at least 1 minute.
Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.
*Metric conversions by The Cook’s Cook