Vegan Ice Cream All Year Round 😎
Although it’s only Spring, I just couldn’t wait for Summer to make ice cream because ice cream all day every day right? 😏I might have mentioned in my previous vegan ice cream recipe how hard it is to find vegan ice cream that tastes good. 😓So for most days, I made my own version of it. 🍦
No Machine, No Problem
At first, I thought ice cream machine is a must for homemade ice cream. But it turns out that is not the case. And honestly, my kitchen doesn’t really have space for another kitchen appliance. 🙈Making vegan ice cream without an ice cream machine is totally feasible, you just need to spend a few more steps that using an ice cream machine. 😚
Pistachio = King of Ice Cream 💚
If you ask me what is my favorite ice cream flavor, I would say pistachio without hesitation. However, no matter vegan or not, store-bought pistachio ice cream is often disappointing. 😑The flavor of pistachio is either too weak or overly artifical. 🙄 So when I was planning this recipe, pistachio is on top of my list. Since the green colour of pistachio ice cream reminds me of matcha, “Why not add matcha to it and make it vegan matcha ice cream?”, I figure. 🍵Turns out, I am super glad that I added matcha to the recipe as it perfectly compliments the pistachio flavor.
Say Goodbye to Icy Vegan Ice Cream 👋🏻
I have tried so many vegan ice cream recipes before. But without an ice cream machine, they all seem to be too icy and not creamy enough. 😓So in order to satisfy my vegan ice cream craving without breaking the bank, I experimented with different ingredients and finally came up with this recipe! 😚
To account for the creaminess of the ice cream, I used a mix of coconut milk and avocado. I find this combination makes the creamiest vegan ice cream, while at the same time doesn’t turn the ice cream too coconut-ty. You can replace coconut milk with more cashews, but the outcome will be much heavier and not as fluffy as using coconut milk.
Matcha Pistachio Ice Cream (Vegan, Gluten-free, Keto)Course: DessertCuisine: ItalianDifficulty: Easy
- Place all ingredients into a high-speed blender and blend until super smooth.
- Pour the mixture into a lined baking pan and freeze for 3-4 hours until it hardens.
- If it becomes too hard to scoop right out from the freezer, place at room temperature for 15 minutes and scoop with a warm ice cream scoop. Enjoy! 😉