Pistachio Vegan Ice Cream


  • ½ cup shelled pistachios
  • 2 cup full fat coconut milk (1 can)
  • 2-3 tablespoons maple syrup (depends on how sweet you want it)
  • ¼ teaspoon almond extract
  • ¼ teaspoon vanilla extract
  • 1 tablespoon solid coconut oil
  • ¼ cup of shelled pistachios crushed, for garnish


  1.  Chill the freeze bowl for at least 4 hours or overnight.
  2.  Add all ingredients to a high-speed blender and blend until completely smooth and creamy without any lumps.
    **Tip: for best results, mix the ingredients in advance and keep in the fridge until the freeze bowl is ready to be used.
  3.  Insert the frozen freeze bowl into the base and set up and churn paddle. Secure the top cover in place and manually increase the timer to 30 minutes. Start churning.
  4.  Open the window and pour the pistachio mixture into the bowl.
  5.  Wait until for the Elado to finish making the ice cream.
  6.  Enjoy immediately if you prefer soft-serve ice cream – simply garnish with the crushed pistachio and enjoy.
  7.  Transfer to freezer-safe storage containers and top off with the crushed pistachio garnish and freeze for an additional 2 hours for a creamier texture.
Cooking Made Simple.

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