Even if summer hasn’t fully arrived, this vegan pistachio coconut ice cream is a fantastic way to welcome warmer days. Rich, creamy and naturally dairy-free, it works perfectly as either frozen pops or scoopable no-churn ice cream.
The base is simple: full-fat coconut milk blended with pistachios for flavor and a beautiful green hue, dark maple syrup for depth, and a touch of almond extract to enhance the nutty notes. The result is a restaurant-style frozen treat you can make at home with just a blender and a few pantry staples.
I initially experimented with kulfi-style versions and spices such as saffron and cardamom, but this streamlined recipe delivers the most balanced flavor and a luxuriously smooth texture. The dark maple syrup adds a subtle caramel note without overpowering the pistachio, and the almond extract gives the flavor extra complexity—many classic pistachio ice creams rely on that same trick.
If you plan to make pops, use a silicone mold so the creamy bars release cleanly. For scoopable ice cream, simply freeze the mixture in a glass container and scoop once firm. A small chocolate drizzle and a few edible rose petals make the finished pops especially pretty, but they are optional.
Note on equipment: a high-speed blender will produce the smoothest result. If you don’t own a power blender, you can first process the pistachios into a coarse nut paste in a food processor to help them incorporate more evenly.
Pistachio Coconut Ice Cream
A quick no-churn vegan pistachio coconut ice cream you can make as pops or scoopable frozen dessert. Gluten-free, refined sugar–free and oil-free.
- Author: Audrey @ Unconventional Baker
- Prep Time: 10 minutes
- Total Time: 10 minutes (plus freezing)
- Yield: 4 pops (or a small container of scoopable ice cream)
- Category: Ice cream / Dessert
- Method: No-bake / No-churn
- Cuisine: Dessert
Ingredients
Ice Cream:
- ½ cup raw pistachios, shelled* (peeled)
- ½ cup full-fat coconut milk, room temperature**
- 7 tbsp dark maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp salt
- ⅛ tsp almond extract
Optional Toppings:
- A few tablespoons melted dark chocolate for drizzling
- Edible dried rose petals, gently crushed
Instructions
1. Combine the pistachios, full-fat coconut milk, dark maple syrup, vanilla, salt and almond extract in a high-speed blender. Blend until completely smooth. If your blender struggles, first pulse the pistachios into a coarse paste in a food processor, then finish in the blender.
2. Pour the mixture into a silicone popsicle mold set on a flat tray, or into a glass container if you prefer scoopable ice cream. If any mixture remains, pour it into a small jar. Freeze until firm—overnight or at least 6 hours.
3. If using toppings: when the pops are solid, remove them from the molds and place on a chilled tray. Drizzle with melted dark chocolate and sprinkle with crushed rose petals. Return briefly to the freezer so the chocolate sets.
4. Store the pops arranged in a glass container separated by parchment paper, or keep the scoopable ice cream covered in the freezer until ready to serve. Let scoopable ice cream sit a few minutes at room temperature before scooping for an easier serve.
Notes
*Shelled means peeled—make sure there are no shell fragments, otherwise texture will be affected.
**Use canned full-fat coconut milk and bring it to room temperature, stirring well before blending. If the coconut milk is too cold the cream can separate and make blending difficult.
Silicone molds are strongly recommended for pops. Because this recipe produces a creamy, ice-cream-like consistency, rigid plastic molds can trap the bars and make them hard to remove. If you don’t have silicone molds, freeze the mixture in a jar and serve as scoopable ice cream.