Pistachio Ice Cream Recipe
Make a healthier version of this popular ice cream flavor at home in just seconds! Vegan version included in the "Variations."
Overview
Total time: 45 S
Servings: 6
Calories: 140
Ingredients
- 3/4 cup half and half (half milk/half cream)
- 1/2 small avocado
- 1 tbsp. vanilla extract
- 1/2 tsp. almond extract
- 3 tbsp. granulated sugar or your choice of sweetener
- 1 cup fresh spinach lightly packed
- 2 1/2 cups ice cubes
- 1/3 cup unsalted shelled pistachios
Nutritional Information
- Serving Size: 1/2 cup
- Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 20mg
- Carbohydrates: 11g
- Fiber: 2g
- Sugar: 8g
- Protein: 3g
Instructions
- Add all ingredients except pistachios to FourSide or WildSide+ jar and secure lid.
- Select "Ice Cream" cycle or blend on a Low speed for 15 seconds, then on a Medium to Medium-High speed for 30 seconds.
- Add pistachios and press "Pulse" 2-4 times.
- Serve immediately or transfer to a bowl or Tupperware and freeze until desired consistency is reached.
Notes
To make this ice cream vegan, use coconut milk instead of half and half.
Remember to make this recipe your own! If you like it creamier or sweeter, add more cream or sugar. If you don't like larger pieces of pistachio, blend it to your desired texture.
Hi Did it work with coconut milk and coconut cream?
I had the same thing happen where the ingredients floated up creating a pocket of air along the blade. To get rid of the pocket of air I grabbed a spatula and moved the ingredients down and popped the air pocket. I did have it happen once more and then I just shook the jar up and down till the mixture settled. I did not add any more liquid to make the jar contents fall. That seemed to do the trick without the need to add anymore ingredients. Hope that helps.
Finding this recipe was so exciting. I have been craving pistachio ice cream ever since our Costco stopped carrying it ready made. Now I can make my own with my new blender! Wahoo!
I did make a few modifications however. My initial attempt with following the recipe exactly resulted in little more of an icy blend than I had anticipated (I am sure my big ice cubes are part to blame). I had quite a bit of ice crystals which I read was a sign of using too much ice. The consistency matched what I have read to expect – kind of more like a sorbet, but the flavor was too strong on the pistachio and just not sweet enough for mine and my husband’s sweet tooth.
So to get a creamier texture, calm the pistachio flavor a bit and make it more sweet, I added another 1/4 avocado, about a 3/4 tablespoon more of half and half, a bit more vanilla and almond extract (maybe an 1/8 teaspoon of each), I added two ice cubes of whole milk (maybe could have done not frozen) and then added just over 2 oz. of sweetened condensed milk.
The end result was much creamier and sweeter. But, definitely much thinner. The thin texture could be because I mixed it so many times to get the right flavor profile, but definitely because I added more liquid to the mix. So, with my alternations the ice cream will need to set a lot longer than it would have beforehand, but because I am already planning on eating the ice cream tomorrow anyway, I am not concerned about how long it will need to set in the freezer before eating. I am excited to see how it turns out tomorrow!
Well… I discovered after the fact that I measured the pistachios wrong. I de-shelled the pistachios before measuring out 1/3 cup so I probably used 2-3x the amount called for in the recipe. Haha. Well that explains the strong pistachio flavor. Lol. Well, if anyone accidentally does the same thing, my above edits could be very helpful. ?
This looks really interesting, an I can’t wait to try it!
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