Vegan Treat

Vegan Pistachio Ice Cream

4.9375
Average: 4.9 (16 votes)
(16 votes)
Vegan Pistachio Ice Cream

Vegan Pistachio Ice Cream - Almond paste makes the Popsicles so nice and creamy! Photo: Wenke Gürtler

share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
248
calories
Calories

Healthy, because

Even smarter

Nutritional values

This vegan pistachio ice cream provides a mix of different B vitamins, as well as minerals like magnesium and tryptophane.

If you don't have ice cream cups at hand, you can simply fill the pistachio ice cream into a container of your choice and then freeze it in the freezer for 3-4 hours. To make it nice and creamy, don't forget to stir it, preferably every 30 minutes. Before serving, simply drizzle the melted chocolate over the ice cream.

1 serving contains
(Percentage of daily recommendation)
Calorie248 kcal(12 %)
Protein8 g(8 %)
Fat18 g(16 %)
Carbohydrates15 g(10 %)
Sugar added7 g(28 %)
Roughage3.3 g(11 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E2.9 mg(24 %)
Vitamin K12 μg(20 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate39 μg(13 %)
Pantothenic acid0.2 mg(3 %)
Biotin4 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1 mg(1 %)
Potassium461 mg(12 %)
Calcium66 mg(7 %)
Magnesium86 mg(29 %)
Iron3.3 mg(22 %)
Iodine2 μg(1 %)
Zinc1 mg(13 %)
Saturated fatty acids3.2 g
Uric acid4 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
6
Ingredients
4 ounces roasted Shelled pistachio (unsalted or salted according to taste)
12 ounces Almond milk
1 pinch ground vanilla bean paste
3 tablespoons white Almond butter
2 tablespoons Raw cane sugar
1 ¾ ounces Dark chocolate (70% cocoa content; vegan)
How healthy are the main ingredients?
Almond milk
Preparation

Kitchen utensils

1 Mini food processor or blender, 6 wooden skewers, 6 Ice- small molds

Preparation steps

1.

Puree pistachios and almond drink in a blender or food processor for 1-2 minutes. Add tonka bean, almond butter and sugar to the pistachio paste and puree for 1-2 minutes.

2.

Let the mixture freeze in the freezer for 2 hours, stirring vigorously every 30 minutes. Pour frozen pistachio ice cream into the moulds, insert wooden sticks and allow to freeze for about 2 hours.

3.

Remove the pistachio ice cream from the freezer. Chop the dark chocolate and melt over a hot water bath. Pour the liquid chocolate into a higher container. Remove the pistachio ice cream from the molds, dip it briefly in the chocolate or brush it with it and put it back into the freezer (without the molds). Do the same with the remaining pistachio ice cream.

4.

Leave vegan pistachio ice cream in the freezer for at least 10 minutes to allow the chocolate to set.