Pistachio and Dark Chocolate Vegan Ice Cream

Shanthi Appelo
Shanthi Appelo

| 1 min read

Oat milk and cashew butter are the base for this delicious vegan ice cream. Chopped pistachios and vegan dark chocolate provide a satisfying crunch.
Oat milk isn’t just good in your cereal and coffee, it also makes for a great creamy vegan frozen dessert along with just four other ingredients: cashew butter, sugar and two flavors. Making this treat with cashew butter makes it lower in saturated fat than ice cream made with dairy. This recipe also packs in less added sugar than its traditional counterpart.
Serving Amount
  • 2 cups oat milk

  • 14 cup sugar

  • 13 cup cashew butter

  • 12 cup pistachios, chopped

  • 3 ounces vegan dark chocolate, chopped

  • Step 1

    In a high-speed blender, combine oat milk, cashew butter and sugar.

  • Step 2

    Place contents in a gallon-sized zip bag and place in the freezer laying flat. Allow to freeze for 4 hours or overnight.

  • Step 3

    Take bag out of the freezer and allow to soften at room temperature for 15 minutes. Place bag contents in blender, blend to smooth using the tamper if needed, then stir in the chopped pistachios and dark chocolate.

  • Step 4

    Place in a freezer-safe container, let soften and scoop to serve. This will keep up to a month in the freezer.

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