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    Home » Desserts

    Pistachio Chocolate Chip Ice Cream

    July 16, 2017 Updated: July 22, 2022 by Lisa Wells / 12 Comments

    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.

    Paleo pistachio ice cream with chocolate chips - dairy-free, gluten-free, egg-free, vegan

    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.

    Paleo Pistachio Ice Cream | Dairy-Free

    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. 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

    This paleo pistachio chocolate chip ice cream is a perfect dairy-free summer treat. 
    5 from 1 vote
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    Prep Time: 5 mins
    Total Time: 2 hrs 25 mins
    Servings: 8 servings (makes about 1 quart)
    Course: Dessert
    Cuisine: American
    Diet: Dairy Free, Gluten Free, Paleo, Vegan, Vegetarian
    Author: Lisa Wells

    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.

    Nutrition

    Calories: 180kcal Carbohydrates: 28g Protein: 2g Fat: 8g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.02g Cholesterol: 2mg Sodium: 15mg Potassium: 105mg Fiber: 1g Sugar: 25g Vitamin A: 45IU Vitamin C: 0.5mg Calcium: 24mg Iron: 1mg
    Keyword: dairy free pistachio ice cream, pistachio chocolate chip ice cream
    Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!

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    Reader Interactions

    Comments

    1. Ditch The Wheat (@DitchTheWheat)

      July 22, 2013 at 10:30 pm

      Your pictures are so pretty!!!!

      Reply
      • Lisa

        July 22, 2013 at 11:39 pm

        Thank you 🙂

        Reply
    2. Usha

      August 24, 2013 at 11:50 pm

      I made this tonight and it was great! Next time I will reduce the honey just a tad. Thanks for the recipe!

      Reply
      • Lisa

        August 25, 2013 at 10:18 am

        Thanks! This is one of my favorite flavor combinations.

        Reply
    3. Stef

      July 31, 2014 at 4:47 pm

      What size ice cream maker do you have? I am curious how much this makes. Thank you!

      Reply
      • Lisa

        July 31, 2014 at 6:22 pm

        I have the 2 qt Cuisinart.

        Reply
    4. Sabrina B.

      August 24, 2017 at 5:58 pm

      5 stars
      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!

      Reply
      • Lisa

        August 28, 2017 at 5:41 pm

        I hope you enjoy it Sabrina! It's one of my family's favorites!

        Reply
    5. Kat

      August 31, 2017 at 3:27 pm

      Can I use only coconut milk?

      Reply
    6. Sheryl

      June 14, 2018 at 10:19 pm

      Eager to try this recipe. Could I toast the pistachios?

      Reply
      • Lisa

        June 17, 2018 at 3:10 pm

        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.

        Reply
    7. Sheryl

      June 17, 2018 at 11:28 pm

      5 stars
      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.

      Reply

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