Pistachio Vegan Carob Chip Ice Cream
Sweet and salty with a hint of rose, this pistachio carob chip ice cream is rich, creamy, and a massive upgrade from a typical chocolate chip ice cream. No coconut in this vegan ice cream, the base is made with oat milk and the pistachios that give it it’s flavor. If you like pistachios, you’ll love this summer treat and find yourself making it all season long- maybe even into the winter!
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How to Make Vegan Ice Cream
There are lots of different ways to make vegan ice cream including no-churn and blender recipes, but here I wanted to talk about using an ice cream maker to make vegan ice cream. There are three more common types of home ice cream maker. Generally these machines all work by helping to freeze your ice cream base while churning air into the ice cream at the same time. Old fashioned, ice and salt types, freezer bowl models, and compressor ice cream makers. Old fashioned ice cream makers work by placing your ice cream canister in a container of ice and salt. This ice and salt works to cool the ice cream mixture while it is churned (often with a crank). You can likely find one of these for around $40. Compressor ice cream makers are much more expensive, at around $300 a pop. These units work with a built in freezer, so you can just pour in your ice cream ingredients, select the settings you want, and press go.
What I used (that I think is a good option for the occasional ice cream maker) is called a freezer bowl model. This type of ice cream maker doesn’t need ice and salt, since it comes with a bowl that is well insulated and cools well. These machines will cost you about $60, which is not much more than the old fashioned methods. The downside of these machines is that you need to make sure to freeze the bowl in advance, and will then have to set the ice cream in the freezer after.
Once you’ve selected your machine, I have a few tips for making vegan ice cream. The easiest way to make a good vegan ice cream is to follow a tested recipe, but if you want to experiment on your own here is what I learned. A lot of commercial vegan ice creams are based in coconut, and there’s a reason for that. A can of coconut milk is much higher in fat than soy or oat milk, and the fattiness is what gives ice cream it’s rich, unctuous texture. Without it your ice cream will be hard and icy. But a lot of the time you don’t want your ice cream to be coconut flavored, so here’s my solution- just add some fat. Vegetable oil is easy and unflavored, making it a simple addition to your ice creams. And that’s really my best trick- give it a shot and let me know if it works for you!
Looking for Vegan Ice Cream? Try one of these!
Looking for Pistachio Recipes? Try one of these!
- Vegan Date Scones with Pistachios and Rose Glaze
- Curry Leaf Oven Roasted Carrot Recipe
- Magically Green Vegan Sunflower Butter Muffins
- Christmas Vegan Biscotti with Cardamom and Anise
How to Make Pistachio Carob Chip Ice Cream
Before you get started on this recipe, make sure to familiarize yourself with your ice cream machine. If you are using a freeze bowl method, you will likely need to allow the bowl to freeze for several hours before using. For the most part, you’re going to simply use the manufacturer’s guide on how to operate the machine.
As far as this recipe goes, it’s very easy. Use a blender to combine all of the ingredients except the carob chips. Rosewater is listed as an optional ingredient, as I know some people don’t like the floral flavor or may not have access to getting rosewater. We used just a small amount in the recipe so it’s more of a background flavor behind the pistachio and carob. Once all the ingredients are blended and creamy, they’re good to go. Add it to your ice cream machine, and continue as the manufacturer recommends. Part way through the process, stop and add the carob chips.
And that’s it! You’ll likely want to let this ice cream set completely in the freezer before enjoying, and let it warm up just a bit before trying to scoop. Enjoy, and happy summer days!
Pistachio Vegan Carob Chip Ice Cream
Ingredients
- 1 cup shelled pistachios
- 2 cups oat milk
- ½ cup granulated sugar
- ¼ cup vegetable oil
- 2 tsp. rosewater (optional)
- ½ cup carob chips
Instructions
- Before starting, make sure your ice cream bowl is frozen per the instructions on your ice cream machine.
- Add the pistachios, oat milk, sugar, vegetable oil, and rosewater to a blender. Blend until completely smooth. Allow to cool in the fridge until evenly chilled.
- Churn according to the directions on your ice cream maker. Once relatively thickened, add the carob chips and allow to incorporated. When fully churned transfer to an airtight container and place in the freezer to finish setting. For easier serving either allow to sit out for 15 minutes to soften, or microwave for 15 seconds on high.
Notes
An ice cream maker is required for this recipe.
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