Pistachio Matcha Ice Cream

Summer’s soon ending, but not before our last hurrah! Make this Pistachio Matcha Ice Cream for a frozen, sweet treat, this weekend. Vegan, Dairy-free, Soy-free

Summer’s soon ending, but not before our last hurrah! Make this Pistachio Matcha Ice Cream for a frozen, sweet treat, this weekend.

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Summer’s soon ending, but not before our last hurrah! Make this Pistachio Matcha Ice Cream for a frozen, sweet treat, this weekend. Vegan, Dairy-free, Soy-free

I did some traveling the past week, first going to LA to demonstrate two recipes from Vegan Yack Attack On the Go! at the Switch4Good dairy-free athlete summit. Honestly, that experience was so damn cool because I got to work in a really intimate setting and talk one-on-one with professional athletes and Olympians. To hear them exclaim how delicious the Banana Nut Protein Bites and Cauliflower Alfredo were was awesome, considering a small percentage of them are vegan. If only I could have brought some of this pistachio matcha ice cream with me!

Summer’s soon ending, but not before our last hurrah! Make this Pistachio Matcha Ice Cream for a frozen, sweet treat, this weekend. Vegan, Dairy-free, Soy-free

Second, I went to Salt Lake City, Utah for the first time ever (both city AND state)! It was just for a day and a half, but the cooler weather was a nice reprieve from Vegas. Luckily, it was enough time to grab a delicious, vegan chocolate croissant from Eva’s Bakery, downtown. I’d like to go check out more of their vegan scene the next time I’m there!

Sunset near Levan, Utah

But, before I went to either of those places, I made sure to whip up this refreshing and easy-to-make batch it pistachio matcha ice cream. Inspired by the leftover coconut milk and pistachios I had from another project, I thought adding matcha could only be amazing. I was right!

Summer’s soon ending, but not before our last hurrah! Make this Pistachio Matcha Ice Cream for a frozen, sweet treat, this weekend. Vegan, Dairy-free, Soy-free

Matcha can be a little bitter when you over-do it, so I find the balance of sweet and creamy with a hint of matcha and nutty pistachio is perfect! Paired with a rich coconut milk and you have yourself a beautifully decadent and smooth vegan ice cream.

Summer’s soon ending, but not before our last hurrah! Make this Pistachio Matcha Ice Cream for a frozen, sweet treat, this weekend. Vegan, Dairy-free, Soy-free

Now, we can all reap the benefits of this super-creamy, subtly sweet ice cream. Mmm.. OH! And before I forget, it’s the last day to vote in the VegNews Veggie Awards! If you have a moment, please vote for me in the best blog and cookbook categories. Thank you SO, so much for your continued support!

Vegan Yack Attack On the Go! VegNews Veggie Awards 2018

1 year: Roasted Broccoli Pasta Salad // 5 years: Vegan Labor Day Eats! // 6 years: Mint Melon Peach Smoothie

Pistachio Matcha Ice Cream

Summer’s soon ending, but not before our last hurrah! Make this Pistachio Matcha Ice Cream for a frozen, sweet treat, this weekend.

Course Dessert
Cuisine Dairy-free, Gluten-free, Soy-free, Vegan, Vegetarian
Prep Time 10 minutes
Churning time 25 minutes
Total Time 35 minutes
Servings 6 servings
Author Jackie Sobon of Vegan Yack Attack

Ingredients

  • 1 1/2 cups water
  • 1 cup coconut cream or full-fat coconut milk
  • 1 cup shelled roasted salted pistachios
  • 1 cup agave nectar or maple syrup
  • 1 tablespoons culinary-grade matcha green tea powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 teaspoon xanthan gum optional
  • 1/4 teaspoon salt
  • Sliced strawberries for serving

Instructions

  1. Place water, pistachios, coconut cream, maple syrup/agave nectar, matcha, vanilla, lemon juice, xanthan gum, and salt in a blender. Puree until completely smooth; like, VERY smooth. This may mean that you blend once, allow the broken up pistachios to soak up some liquid, then blend again, so that it breaks down.
  2. Ice cream maker: Now, you can either transfer to an ice cream maker, and run it for 25 minutes, then enjoy as soft serve, or freeze for an additional 20 minutes to harden. When you go to store it in the freezer again, make sure the next time you take it out, you allow it to defrost for 5 to 10 minutes to get a good scoop. Top with strawberries and enjoy!

  3. No-churn: Transfer ice cream base to a gallon-sized zip bag, and freeze until firm. Break the ice cream slab up into chunks and place it in your food processor, process with an s-blade until creamy, then return to the freezer for 30 minutes. Top with sliced strawberries and enjoy!

Recipe Notes

  • You can find xanthan gum in most baking aisles or near specialty flours, but if you cannot find it, replace with 1 tablespoon arrowroot. It will not be as fluffy, but it will help.
  • I have an ice cream maker similar to this one that I absolutely LOVE!

Summer’s soon ending, but not before our last hurrah! Make this Pistachio Matcha Ice Cream for a frozen, sweet treat, this weekend. Vegan, Dairy-free, Soy-free

For more recipe ideas, check out my newly revamped recipe index! <3

Summer’s soon ending, but not before our last hurrah! Make this Pistachio Matcha Ice Cream for a frozen, sweet treat, this weekend. Vegan, Dairy-free, Soy-free

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6 Comments on “Pistachio Matcha Ice Cream

  1. Pingback: Pistachio Matcha Ice Cream - All Personal Health

  2. Okay, good good .. I admit that the first time I see this type of dessert or snack, I do not know what to call it. Although it looks very inviting and reasonably healthy.

  3. what kind of ice cream maker is this as i am new to these machines.

  4. Next time you are in Salt Lake you should check out some of the awesome all vegan restaurants they have!!! Passion Flour Patisserie is one of my faves and they are an all vegan french pastry shop!

  5. Pingback: Chocolate Sriracha Ice Cream – Vegan Yack Attack

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