vegan Pistachio Ice Cream

I know there is a whole lot of controversy surrounding soy. Is it all genetically modified? Will it make your body totally confused because of the estrogen? I don’t have the answers to those questions, but like anything else, it’s probably best not to eat it constantly. However, whether you’re vegan, lactose intolerant, or just trying to explore other food options, it can be a pretty convenient stand in for dairy products.

This was my second foray into the world of vegan ice cream. For the first attempt, I used coconut milk and adored the result. This time around, I used a recipe from Vegan Scoop, which called for soy creamer and soymilk (plus arrowroot, like I used last time. The pistachio flavor was good and I loved the texture, but you can definitely taste the fact that it’s made with soy milk. That doesn’t bother me at all, and I’ve actually kind of come to like that flavor, but if you can’t stand a little subtle taste of soy in the background, you should probably try the coconut milk approach instead.

Recipe:
(adapted from Vegan Scoop)

2 cups soy creamer
1/2 cup + 2 tbsp unsalted pistachios (chopped)
1 cup soymilk
2 tbsp arrowroot powder
2 tbsp corn syrup
1/2 cup sugar
1 tsp vanilla
pinch salt

Put the 1/2 cup of pistachios and 1/4 cup of sugar in a food processor and pulse until the pistachios are ground into a powder. Add the corn syrup and pulse a few times. Transfer the mixture into a bowl and stir in the remaining sugar, soy creamer, arrowroot powder, vanilla, and salt. Mix well, then pour into an ice cream maker and freeze according to manufacturer’s instructions. About 2 minutes before the ice cream is done, mix in the 2 tbsp pistachios.

Transfer to a plastic container and press plastic wrap onto the surface. Freeze until solid.

Advertisements

7 Responses to “vegan Pistachio Ice Cream”


  1. 2 Ben July 12, 2010 at 12:24 am

    Make pistachio milk and cream.
    Pistachios can be ground into a fine powder (coffee grinder) and mixed directly with water to make the milk.

    Substitute Almonds with Pistachios in this recipe for the cream (don’t use the almond extract unless you want to):
    http://www.veganchef.com/almondcream.htm

    Use honey or Agave nectar instead of corn syrup.

    ; )

  2. 3 kathy July 25, 2010 at 4:39 pm

    YUM!! Beautiful photos. I hope you will submit this recipe and more to my new “vegan finds” website:

    http://www.FindingVegan.com

    ~Kathy

  3. 4 chris July 25, 2011 at 10:39 am

    Just made this. Really great flavor. Maybe a tad on the sweet side. Next time I will replace the corn syrup with much less agave syrup. I will also add the corn syrup/agave to the liquid mixture. When it is added to the sugar pistachio mixture it left the mixture clumpy and impossible to blend.
    Overall this was a success.

  4. 5 Vicky July 11, 2012 at 9:08 am

    Pistachio ice cream is by far my favorite! Have been looking for a vegan version and am so excited to try this one!


  1. 1 meansoybean » A peek at my browser: tabbed food links Trackback on June 30, 2011 at 1:17 pm
  2. 2 [V] Pistachio ice cream with spiced brown sugar candy topping and crushed pistachios, served with sugarcane “spoons” (VEGETARIAN) // Vegan(ish) Recipes Trackback on March 25, 2012 at 6:22 pm

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s





%d bloggers like this: