Vegan ice cream is nothing to be scared of. We know you’ve probably tried a few not-so-awesome versions of the stuff, but be brave and try again – this recipe is worth it.
Ice cream made of coconut cream and soaked nuts is nothing short of a miracle for those avoiding dairy – or who simply want to add some nutrient-density to their diets. There’s nothing about this photo of blogger Madeline Lu‘s latest creation that says “deprivation,” if you ask us.
Made with rose water, rich coconut cream, pistachios, and spices, this vegan ice cream recipe by our newest TCM contributor is everything we need on these hot summer evenings…
Coconut Pistachio Ice Cream with Cardamom + Rose
Vegan + refined sugar-free
9 oz unsalted shelled pistachios
1 tsp cardamom powder
27 oz coconut milk
1/4 tsp salt
1 Tbsp cornstarch
1 Tbsp rose water
8 Tbsp agave syrup
Soak pistachios in water for at least four hours, then drain the soak water. Blend the pistachios with 3 ounces of coconut milk in a high-speed blender until a smooth mixture is formed. Set aside.
Use another 3 ounces of coconut milk to mix with cornstarch. Whisk thoroughly until the cornstarch is dissolved. Set aside.
Pour the rest of coconut milk into a sauce pan on medium-low heat. Add cardamom, agave syrup and salt. Stir constantly to make sure everything is fully dissolved.
Add the pistachios mixture and the cornstarch mixture into the sauce pan and whisk gently until mixture is well combined.
Continue to cook for 5-8 mins, until the coconut milk mixture is thickened enough to coat the back of the spoon, then remove from the heat. Never bring the coconut mixture to boil.
Add rose water into the mixture.
Pour the mixture into a container. Allow the mixture to cool down to room temperature before refrigerating. Cover the container and leave in the fridge for at least 1 hour.
Remove the container from the fridge. Add the mixture into the ice-cream machine and start the machine. Depending on your ice-cream machine, it normally takes about 20-30 minutes until the mixture is creamy and has the texture of soft ice cream.
Transfer the mixture into a freezer container, cover the mixture with a sheet of baking paper to prevent the surface from forming ice crystals. Freeze the mixture for at least 4 hours before serving. If the ice cream is too hard, wait for a few minutes, then serve.
Note: we recommend ice cream preparing this recipe at least 24 hours before served.
Sounds delicious! I would like to know a substitution for the cornstarch. Looks like it is a thickening agent. Do you feel tapioca powder would work and if so, how much?
Hi Erica, tapioca powder or arrowroot are both good substitutions. Usually a 1 to 1 ratio works well!
This is the first icecream recipe that didn’t turn out well in the icecream machine. After 30 min, it stayed the same liquidy state. It does taste really good! I am sad that it stayed liquidy.
..is it coconut “cream” we are to be using… or coconut “milk”…? TY