Dairy-Free Pistachio-Vanilla Ice Cream {Raw, Vegan}

Hey there, lovely!

Do you ever feel as if you’re running on auto-pilot? I do. These past few months have been so hectic — with the move to Las Vegas and all. Fortunately, I recently created the best pick-me up in the form of raw vegan ice cream. Because temperatures have been regularly exceeding 115 degrees F, I figure it’s a snack I deserve and can feel good about.

Made from nutrient-dense ingredients, such as coconut, cashews, raw honey and pistachios, the ice cream is a treat, but one that is far healthier than regular ol’ store-bought ice creams because it is dairy-free and unprocessed.


Image credit: DivineHealthyFood.com

Pistachio ice cream used to be my favorite ice cream — and, in all honesty, still is.

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Minimalist Baker is the genius behind the recipe, though I slightly adapted it.

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Image credit: DivineHealthyFood.com


Dairy-Free Pistachio-Vanilla Ice Cream {Raw, Vegan}

Serving Size: 10 servings

Preparation Time: 20 minutes + freeze time


  • 1 1/4 cups raw cashews, soaked overnight for 6-8 hours.
  • 13.5 oz of full-fat coconut milk
  • 3 Tbsp melted coconut oil
  • 1/4 cup coconut nectar
  • 1/4 cup organic cane sugar
  • 2 tsp pure vanilla extract
  • 1/8 tsp sea salt
  • 3/4 cup finely ground pistachio dust (from dry roasted unsalted shelled pistachios)
  • (Optional): 1/4 cup of slightly chopped pistachios and raw cacao nibs on top


  1. The night before you make the ice cream, soak the cashews in cool water for 6-8 hours.
  2. When ready to begin, add soaked, drained cashews, coconut milk, coconut oil, sweeteners, vanilla, sea salt and ground pistachios to a high-speed blender. Blend until smooth and creamy, scraping down sides as needed. ‘
  3. Adjust the sweetness as needed, adding more coconut palm sugar if desired. Also, add more ground pistachios if needed to enhance the texture and/or flavor.
  4. Line a loaf pan with wax paper then pour the ice cream batter into the pan. Let chill for 1 hour, then add pistachios and raw cacao nibs on top.
  5. Let chill for 4 more hours (minimum). Before scooping, let sit out for 20-30 minutes to soften and use a hot scoop to ease the process.
  6. Enjoy immediately or transfer ice cream to a freezer-safe container and smooth flat with a spoon. Cover securely. Will keep in the freezer for 7-10 days.

And there you are!

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I’ll have to make this recipe again and capture some prettier pictures. Being honest, I was eager to try it out …and even add some to Aaron’s paleo pancakes (pictured below).

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You deserve to live a life you love,