A quick blender vegan pistachio coconut ice cream recipe (make it as pops or as scoopable ice cream), made without churning. Gluten-free, refined sugar-free, oil-free.
Recipe by Audrey @ Unconventional Baker on May 5, 2019
Blend all ice cream ingredients together in a power blender until completely smooth.
Transfer into a silicone*** pops mold (or a glass container if not making pops) that's set on a flat metal tray. If you have a bit of mixture left over that doesn't fit into your molds, pour it into a small glass container. Freeze overnight, or for at least 6 hours to set. Then carefully pop the ice cream out of the molds. If consuming these like ice cream instead, then once the mixture chills and sets simply scoop and enjoy.
Optional: drizzle the pops with melted chocolate and sprinkle with rose petals if desired. For this step, I recommend keeping a flat chilled metal tray lined with parchment paper handy and keep the unmolded pops on it. Return back to the freezer. Once your chocolate mixture is melted and you're ready to drizzle, remove the tray from the freezer, drizzle the chocolate and sprinkle on the roses. Then briefly return back to the freezer for the chocolate to set.
Enjoy! Keep the pops frozen until ready to consume. I stored mine in a glass container, separated with a small piece of parchment paper lining in between each pop.
Reviews
Alena on 2019-06-09 (5 stars): Wow, this looks absolutely fantastic! Have been craving homemade vegan ice cream for a while, thanks so much for the inspiration :)
Tiff on 2019-07-15 (4 stars): Super yummy, I just made it in my ice cream maker instead of making the popsicles (those will be ready tomorrow) and it’s awesome! I did do 1/2 the amount of maple syrup sweetener and it was plenty sweet for me and my family!
Jeanna on 2020-06-11 (4 stars): Excellent texture, super yum and so easy!! Hardest part was shelling the pistachios. Perfect amount of pistachio flavor and I didn’t catch hints of coconut coming through. My boyfriend said it tastes like pistachio cake batter. I have to agree with Tiff on the amount of sweetener, I’d recommend starting with half and add in more gradually to taste.
Jo-Anna on 2020-06-16 (5 stars): These are currently trending in our house. We've made several batches and counting. Was a bit hesitant about the sweetness levels because of the previous comments, so I started out with less and added in more, but actually found 7 tablespoons (as per recipe) to be just right in the end :)
Blog Confeitaria Em Casa Lucrativa on 2021-01-05 (5 stars): The recipe is so delicous. Thank you so much!
