This paleo pistachio ice cream with chocolate chips is a perfect summer treat. A dairy-free, gluten-free, and refined sugar-free ice cream with a vegan option.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Pistachio chocolate chip ice cream is a perfect summer treat. It's an easy paleo-friendly version of a family favorite recipe-substituting coconut milk, cashew milk, and honey (or maple syrup) for the traditional dairy and sugar.
The addition of coconut milk takes it over the top. It's an unexpected combination with the pistachios and chocolate chips, but it works. This post includes affiliate links to recommended products. You can read my full disclosure here.
The key to getting a smooth and creamy pistachio ice cream base is to puree the pistachios with the cashew and coconut milks. I use a Vitamix for this and puree it on high for two minutes. This creates a super creamy texture.
It's important to chill the ice cream base thoroughly so it's cold when it goes into the ice cream machine. Another pro tip is to freeze the add-ins while the ice cream batter is chilling.
I turn the ice cream maker on during dinner so we can have fresh homemade ice cream for dessert (even better over paleo brownies). I love to experiment with ice cream flavors and this pistachio chocolate chip coconut ice cream is one of my favorites.
More dairy-free ice cream recipes
- 10 Easy Ice Cream Recipes That Are Dairy-Free
- Coffee Ice Cream (Paleo, Vegan, Dairy Free)
- Double Chocolate Macadamia Ice Cream
- Vanilla Bean Coconut Ice Cream
Pistachio Chocolate Chip Ice Cream
Ingredients
- 1-¾ cups full fat coconut milk
- 1-¾ cups cashew milk
- ½ cup local raw honey or maple syrup for vegan
- ½ teaspoon vanilla extract
- pinch of salt
- 1-½ cups shelled unsalted pistachios divided
- ½ cup gluten-free dairy-free mini chocolate chips
Instructions
- Add coconut milk, cashew milk, honey, vanilla, salt and 1-¼ cups of pistachios to Vitamix and blend on high for 2 minutes. Refrigerate 2 hours or until thoroughly chilled.
- Chop remaining ¼ pistachios and mix with chocolate chips. Put in freezer until needed.
- Once coconut mixture is chilled, freeze in your ice cream maker according to manufacturer's directions. Add chopped pistachios and chocolate chips during last 5 minutes of churning.
Ditch The Wheat (@DitchTheWheat) says
Your pictures are so pretty!!!!
Lisa says
Thank you 🙂
Usha says
I made this tonight and it was great! Next time I will reduce the honey just a tad. Thanks for the recipe!
Lisa says
Thanks! This is one of my favorite flavor combinations.
Stef says
What size ice cream maker do you have? I am curious how much this makes. Thank you!
Lisa says
I have the 2 qt Cuisinart.
Sabrina B. says
thank you for translating this wonderful ice cream classic into a paleo recipe with coconut milk, love the pistaccio and cashew blend, also thank you for the tips about using cold ingredients and having a cold base!
Lisa says
I hope you enjoy it Sabrina! It's one of my family's favorites!
Kat says
Can I use only coconut milk?
Sheryl says
Eager to try this recipe. Could I toast the pistachios?
Lisa says
You can toast the pistachios that you mix in at the end. I would not toast the nuts blended to make the batter as it could change the color and flavor of the ice cream.
Sheryl says
Thank you for so promtly answering my query about toasting the pistachios. I made the ice cream tonight! Turned out fabulous! Thank you for sharing this recipe.