Perfect Pistachio Ice Cream – Vegan

There are so many food items, especially vegan/dairy-free foodstuffs that contain either xanthan gum or guar gum. I used to avoid xanthan gum, because I knew it was most likely derived from corn, one of the highest GMO crops produced in the US. I now avoid both xanthan and guar gum because I have discovered that I am allergic to them.

I have a love for ice cream. It was one of the things I missed immensely when I gave up US dairy (due to allergies to organic dairy). A lot of dairy-free/vegan ice creams are often thickened by xanthan or guar gum, so I wanted to make my own. On doing a little research, I found this wonderful book that used arrowroot as the thickening agent.

I was so very excited when I finally received the book “The Vegan Scoop” in the mail. I ripped open the box with eager anticipation, and immediately proceeded through the book, sticking tabs on each page I wanted to try. Today’s entry is about pistachio ice cream. As the author says, the ice cream tastes better than the real thing, and it really does! Do you know why? I can quite happily eat it, and know that I’m not going to be sick afterwards!

You may have noticed that the ice cream is tinged brown and not green. This is due to the soy creamer. Don’t let the color put you off, the ice cream itself is amazingly creamy, nutty and oh-so-good. It’s truly to live for!!! I went along with ALL organic ingredients, including the soy milk and soy creamer. If you choose not to have soy in your diet, you can easily use nut/rice or other milk alternatives. MimicCreme is also a great substitute for the creamer.


Makes just under 1 litre (1 quart)

Adapted from “The Vegan Scoop”, by Wheeler del Torro


  • 240 ml (1 c) soy milk, divided
  • 16 g (2 tablespoons) arrowroot powder
  • 120 g (1 c) roasted and unsalted pistachio nut meat, divided
  • 480 ml (2 c) soy creamer*
  • 150 g (¾ c) unrefined cane (turbinado) sugar
  • 1 pinch salt
  • 1 ½ teaspoons vanilla extract

* In the US, most soy creamers come in 1 US pint (473 ml) cartons, just use this; you do not need to compensate with more soy milk. If you can’t find soy creamer, use 100 % soy milk/other alternative.


1. In a small bowl, mix together 60 ml (¼ c) soy milk and arrowroot, set aside.

2. Pour the remaining soy milk into a liquidizer (blender) with 60 g (½ c) pistachios and blitz until smooth.

3. Pour the pistachio milk, creamer, sugar and salt into a small saucepan. Gently heat the mixture, stirring constantly until it begins to boil. Take the pan off the heat and stir in the arrowroot milk. The mixture should thicken considerably. Stir in the vanilla.

4. Place mixture in the refrigerator for 2-3 hours, or until well chilled.

5. Once chilled, churn/freeze in an ice cream maker **, according to the manufacturer’s instructions. Towards the last 2 minutes of churning, add the remaining pistachio nuts. Transfer to a plastic/glass container with lid and freeze overnight.

6. To enjoy, simply remove the ice cream from the freezer 10 minutes before scooping and enjoying.

** If you don’t have an ice cream maker, pour the chilled mixture into a durable container and freeze for 45 minutes. Remove from the freezer and stir it vigorously with a fork, whisk or hand (stick) blender. Make sure that you beat it up well, breaking up all frozen sections. Return the mixture to the freezer. Repeat this procedure every 30 minutes, stirring vigorously until the mixture is evenly frozen. Add the remaining pistachios towards the last stirring. This procedure will take about 3 hours.


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