4-ingredient vegan pistachio ice cream

Aryane @ Valises & Gourmandises
Finding vegan pistachio ice cream can be an ordeal, which is why I came up with this fool-proof recipe. Make ice cream at home like a pro!
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Prep Time 5 mins
Total Time 5 mins
Course Ice cream, nice cream, Summer
Cuisine healthy, vegan, vegetarian
Servings 2
Calories 338 kcal


  • 1/4-1/3 cup plant-based milk I used organic soy vanilla
  • 1/4-1/3 cup raw unsalted pistachio (soak first if your blender isn't powerful)
  • 1/2 avocado ripe
  • 3 organic bananas frozen

Optional Add-Ins

  • 1/2 teaspoon green powder wheatgrass, matcha, hemp protein


  • In your high-power blender, blend the milk and the pistachio for 30 seconds. Add the avocado and bananas and mix well, on your lowest setting, until you get a creamy consistency. Scrape the sides as necessary and use the tamper to help things move along.
  • Divide into two bowls and serve immediately.


You can freeze it for a few hours. Let thaw a few minutes before eating, as it is likely to set and become a bit hard.


Calories: 338kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 2gSodium: 17mgPotassium: 1069mgFiber: 10gSugar: 23gVitamin A: 339IUVitamin C: 21mgCalcium: 69mgIron: 2mg
Keyword pistachioa ice cream
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