Homemade Pistachio Ice Cream
This creamy Homemade Pistachio Ice Cream blends yogurt, avocado, and pistachios into a rich, refreshing treat that’s gluten-free, refined sugar-free, and naturally sweetened with honey. It’s a no-churn recipe—simple to make, full of flavour, and perfect for a wholesome dessert or summer snack.
Equipment
Ingredients
- 150 g Pistachio kernels unsalted, raw (soaked if possible)
- 400 g yogurt Greek or homemade yoghurt
- 3 tbsp honey raw
- 1 vanilla bean paste or vanilla extract
- pinch sea salt
- 1 avocado ripe
Instructions
- Soak pistachios in hot water for 30–60 minutes (optional but helps with blending). Drain and rinse.
- Blend all ingredients together until smooth and creamy.
- Taste & adjust sweetness or spices as needed.
- Pour mixture into a freezer-safe container (like a loaf tin).
- Cover with parchment or cling film pressed to the surface.
- Freeze for 4–6 hours or overnight.
- Let sit at room temp for 10 mins before scooping.
Notes
Use thick Greek or strained homemade yogurt for a creamy texture.
Soak pistachios before blending for extra smoothness.
For a vegan version, use coconut or almond yogurt and maple syrup instead of honey.
Let the ice cream soften for 10–15 minutes before serving and top with crushed pistachios for extra crunch.
YourDani x x
Tried this recipe?Let us know how it was!
