Pistachio Ice Cream

Makes 6 servings

Crafted with both roasted pistachios and pistachio butter, this dairy-free ice cream is absolutely irresistible, and I assure you, one scoop will never be enough! So eat up, because this is one dessert that keeps your blood sugar, cholesterol, and blood pressure in check.



2 cups unsweetened almond milk
½ cup pistachio butter
⅓ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup unsalted pistachios, roasted and chopped



1. Whisk together all Ingredients together in a bowl, except pistachio nuts. Blend well.*
2. Transfer mixture to an airtight freezer-safe container with a lid, cover, and freeze for two hours.
3. Remove from freezer and stir again. Refreeze mixture for another two hours.
4. Uncover mixture and add the chopped pistachios, stirring one last time. Cover and return to freezer for another 3–4 hours, or until firm.
5. Once desired consistency is reached, serve in small dessert bowls.

Note: *If using an ice cream maker: Place blended mixture in ice cream maker and follow manufacturer’s directions.



Calories 218 (10%)
Total Fat 14.21 g (29%)
Saturated Fat 2.926 g
Polyunsaturated Fat 3.636 g
Monounsaturated Fat 6.744 g
Trans Fat 0 g
Cholesterol 8 mg
Sodium 133 mg (9%)
Total Carbohydrate: 16.8 g (7%)
Dietary Fiber: 2.6 g (10%)
Total Sugars: 11.55 g
Protein: 7.86 g (14%)
Vitamin A 214 mcg (9%)
Vitamin C 1 mcg (1%)
Vitamin D 2 mcg
Potassium 368 mg (8%)
Calcium 119 mg (12%)
Iron 1.05 mg (6%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here

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