No Churn Vegan Pistachio Ice Cream

4.67 from 3 votes

This no churn vegan pistachio ice cream needs just 6 Ingredients and 5 minutes to prep. Full of flavor and perfect year round!

Prep Time10

Cook Time0

Freezing Time6

Total Time6 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 711kcal

2 cans full fat coconut milk (Or 1 tub frozen vegan whipped topping)- *Need to yield approximately 3 cups whipped topping
4 oz vegan condensed milk recipe
¼ teaspoon sea salt
½ teaspoon vanilla extract
½ teaspoon almond extract
¾ cup shelled pistachios, grounded up
¼ cup shelled pistachios, chopped and toasted

If making vegan condensed milk, make that first.
*Skip this step if using store bought.
If making whipped topping from scratch, in a large bowl, scoop out the fat content from the top of your canned coconut milk and whip until stiff peaks form.
*If using store bought, pour out the contents of the tub and whip it.
Beat in vegan condensed milk, salt vanilla extract, almond extract, and the ground pistachios.
Fold in the chopped pistachios.
Pour into a reusable ice cream container or freezer safe, air tight container and store at least 6 hours or overnight.
Scoop out amount desired as needed.
Yields approximately 1 pint.

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.