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.
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. I love to experiment with ice cream flavors and this pistachio chocolate chip coconut ice cream is one of my favorites.
Pistachio Chocolate Chip Ice Cream
- Add coconut milk, cashew milk, honey, vanilla, salt and 1-1/4 cups of pistachios to Vitamix and blend on high for 2 minutes. Refrigerate 2 hours or until thoroughly chilled.
- Chop remaining 1/4 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.