Quite honestly my favorite thing to do in Hawaii, is drive up to the North Shore, through the coffee and pineapple fields, go swimming at Waimea Bay…because it is just endless turquoise bliss and absolutely fabulous, and then get Thai food at my favorite food truck. I documented it all for you on Instagram because it just too post card perfect not to!
After a day in the sun, I usually come home early in the afternoon, shower and crash on the couch, this time with some homemade pistachio ice cream and re-runs of “Fixer Upper” because I am attempting to be BFFs with Joanna Gaines, but really I am! Anyone want to road trip to Waco, Texas with me?!
Alright, so I literally crave ice cream, like sometimes it takes every last drop of self control in me not to just curl up on the couch with a pint of ice cream, because that would make me sick! I have to avoid the ice cream aisle at the store, like run past it type of avoid, because ice cream is my favorite! If I could be a food, I might be an ice cream cone, but yes, really!
Many of you ask for egg-free desserts, so I was so happy when this dairy free and egg free pistachio ice cream turned out so thick and creamy, rather than hard and icy as homemade ice cream sometimes does! It is so simple to make, using only five ingredients, so be sure to put your ice cream maker in the freezer a day before, so that when the ice cream cravings come you can indulge!
This dairy-free pistachio ice cream is thickened with grass-fed gelatin rather than egg yolks, making it perfect for those of you who cannot tolerate eggs. And it freezes like a dream, still remaining thick and creamy after a day—so you can scoop and enjoy at your delight!
Thank you Vital Proteins for sponsoring this post. All thoughts and statements are uniquely my own.
Dairy Free Pistachio Vanilla Bean Ice Cream
serves 8 | approximately 20 g carbs per serving
- 2 1/2 cups full-fat, unsweetened coconut milk
- 1 1/2 cup raw pistachios
- 1/3 cup raw honey
- 2 tsp grass-fed gelatin
- 1 vanilla bean, split open and seeds removed
- 1/4 tsp sea salt
- Add the coconut milk and 1 cup of the raw pistachios to a high speed blender. Blend for about a minute or until the mixture resembles a smooth, thick nut-milk. Strain through a nut-milk bag or mesh strainer and discard any remaining pulp.
- Rinse the blender.
- Add the honey to a small sauce pan and sprinkle the gelatin on top. Over low heat, warm the honey just until the gelatin has fully dissolved.
- Add the pistachio milk, honey-gelatin mixture and vanilla bean to the blender and blend one last time.
- Chill in the refrigerator for 2 hours.
- Meanwhile, warm an oven to 300 degrees F. Place the remaining pistachios on a baking sheet and sprinkle with the sea salt. Lightly toast the nuts in the oven for about 5-8 minutes, watching carefully so they do not burn. Set aside to cool.
- Churn the ice cream batter in an ice cream machine according to manufacturer’s instructions. Stir in the toasted pistachios at the end of the churning.
- Serve immediately or place in the freezer for 30 minutes if you prefer something slightly more firm.