Vegan pistachio ice cream

Vegan pistachio ice cream


124 grams • pistachio butter • ¾ cup

340 grams • extra firm silken tofu • 12 ounces

110 grams • avocado • 1 small

15 grams • lemon juice • 1 tablespoon

366 grams • nondairy milk • 1 ½ cups

168 grams • agave nectar • ½ cup

4 grams • vanilla extract • 1 teaspoon

2 grams • salt • ¼ teaspoon

62 grams • pistachios, toasted and chopped • ½ cup


In a food processor, combine pistachio butter (feel free to make homemade pistachio butter, as I did!) and tofu until you have a completely smooth mixture. Add avocado, lemon juice, milk, agave, vanilla, and salt. Blend until everything is completely incorporated and smooth.

Add mixture to an ice cream maker and process according to the manufacturer’s directions. In the last 3 minutes of freezing, toss in chopped pistachios. Transfer ice cream to a container and freeze for another 5 minutes before serving. Keep frozen (obviously).

This recipe originally appeared at Philosophy and Cake.


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