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.
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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.
This paleo pistachio chocolate chip ice cream is a perfect dairy-free summer treat.
- 1-3/4 cups full fat coconut milk
- 1-3/4 cups cashew milk
- 1/2 cup local raw honey or maple syrup for vegan
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1-1/2 cups shelled unsalted pistachios divided
- 1/2 cup gluten-free dairy-free mini chocolate chips
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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.
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Chop remaining 1/4 pistachios and mix with chocolate chips. Put in freezer until needed.
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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.
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Your pictures are so pretty!!!!
Thank you 🙂
I made this tonight and it was great! Next time I will reduce the honey just a tad. Thanks for the recipe!
Thanks! This is one of my favorite flavor combinations.
What size ice cream maker do you have? I am curious how much this makes. Thank you!
I have the 2 qt Cuisinart.
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!
I hope you enjoy it Sabrina! It’s one of my family’s favorites!
Can I use only coconut milk?