Vegan Pistachio Ice Cream

This high-protein Vegan Pistachio Ice Cream is a heavenly treat for sweet lovers, especially in these summers. We have crafted the vegan version of this pistachio ice cream with love & care, specially for the vegans. Now, being on a vegan diet, you don’t have to sacrifice to eat ice cream anymore. This wonderful ice cream features matcha powder/spinach for classic green color, vegan milk, protein powder, & protein sources like tofu, banana, pistachios, & maple syrup. All the items we chose are completely allowed for vegans & give them the boost of nutrients like potassium, calcium, antioxidants, iron, High-protein & fats(healthy).
Must try this recipe to have this wonderful frozen dessert!

STATISTICAL OVERVIEW:

• Diet: Vegan, Gluten-free, high-protein, Non-dairy
• Course: Dessert
• Cuisine: Fusion of Western and Middle Eastern flavors
• Size/serving: 1/2 cup, around 120 ml
• Total servings: Six
• Time for preparation: Fifteen minutes
• Cooking time: None
• Working time(total): 25 minutes
• Mode of difficulty: Easy
• Basic mode of cooking: No-Cooking(onlky blending & freezing)

TOOLS:

• A container with a lid, freezer-safe
• Food processor/Blender(high- speed)
• Ice cream scoop
• Spatula(rubber)
• A bowl for mixing
• Spoons & cups for measuring

INGREDIENTS:

• 1 cup of tofu(silken/soft)
• Spinach/matcha powder, 0.25 cup/0.5 tsp.
• 3/4th cup of shelled pistachios
• Vegan protein powder(unflavored/vanilla), ~30 grams
• 0.75 cup of vegan milk, unsweetened
• A pinch of salt
• 1 normal-sized banana
• Essence of vanilla, 1 tsp.
• 4 tablespoons of maple syrup

INGREDIENT NOTES:

BANANA:

• It’s the sweet & vegan option to increase the volume of our ice cream. Half a cup of coconut cream will also work best in place of the banana.

SWEETENER:

• Here, we have used maple syrup to sweeten our ice cream. You may swap it with agave, the paste of soaked dates, or date syrup.

PISTACHIOS:

• Use raw, unsalted pistachios for crunch & the feel of real flavor.

MATCHA/SPINACH:

• Either of the two options will not disturb the flavor too much, but boost nutrients & give your ice cream the classic green color that gives the pistachio ice cream its look.

TOFU:

• It is the vegan option to add protein content. Soaked cashews & vegan yogurt(Greek-style) will also work similarly to tofu.

PROTEIN POWDER:

• Choose any vegan protein powder to boost the protein content in our ice cream. The powder must be unsweetened and unflavored/vanilla-flavored.

MILK:

• You may use any vegan milk(oat, almond, soy, coconut, etc.). If you want to boost protein, then soy milk will be best.

INSTRUCTIONS:

1. Firstly, dip the pistachios in hot water for around four hours or in normal water for the whole night.
2. Drain the water properly & wash them before use.
3. Now, plug in the blender(high-speed).
4. Include silken tofu, essence of vanilla, pistachios(soaked), green color booster, vegan milk, protein powder, banana, salt, & maple syrup in the blender jug.
5. Cover the jug & operate it at full speed for around a couple of minutes.
6. Now, stop the blender, wipe out the sides using a spatula.
7. Taste the mixture; if anything needs to be added, then go ahead.
8. Give three/four blends & then transfer the mixture to that container(freezer-safe)
9. Place the lid properly & shift the container to the freezer for a minimum of six(6) hours.
10. Now, your high-protein Vegan Pistachio Ice Cream is ready to serve!

TIPS:

• While ice cream freezes, take it out after every two hours. Mix it well and then place it back in the freezer. This will help your ice cream to be soft & crystal-free.
• If you forget to soak the pistachios a night before, then dip them in very hot water for two hours & that would be enough.
• Include protein powder in portions. Add, mix, & taste every time you add the protein powder. Otherwise, your flavor would be affected.
• As this is the vegan version of the pistachio ice cream, it is too hard to scoop out when frozen. Let it defrost till it becomes able to scoop out.

STORAGE DETAILS:

NOTE: Refrigeration is, of course, not recommended for ice creams as they are frozen desserts.

FREEZING:

• Pack ice cream in the container(freezer-safe) with a tight lid. You can enjoy it for around fourteen days. After that, the texture of your ice cream will start ruining & it becomes watery because of repeated freezing.

FAQs:

Will the recipe require the machine for ice cream making?

• No, if you have that machine(making ice cream), then your freezing time will be reduced & you will achieve more proper creamy results.

May I use some add-ins? If yes, what should they be?

• You may use different things like berries, chocolate chips(dark), dates(chopped), etc.

Is a banana compulsory in this recipe?

• We include bananas to boost nutrients & increase volume and natural sweetness to our ice cream. You may replace it with either coconut cream(full-fat) or extra silken tofu + sweetener.

NUTRITIONAL FACTS/SERVING:

Serving size: 1/2 cup
Calories: 210 kilocalories
Carbs (total): 18 grams
Fiber: Three grams
Net carbohydrates: 15 g
Fats: Twelve grams
Proteins: 15 grams
Sugar: Eight grams