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Mini Vegan Pistachio Ice Creams

A quick and easy recipe for luscious mini vegan ice creams made with creamy coconut, nutty pistachios, and a rich chocolate coating, perfect for warm days.
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Prep Time 15 minutes
Total Time 8 hours
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 1 cup cashews (soaked in boiling water for 5 minutes) Enhances creaminess, making the ice cream silky smooth.
  • 1 cup canned coconut cream (thick cream on top only)
  • ½ cup pistachios (shells removed) Roasting briefly adds extra flavor.
  • ½ cup maple syrup
  • 1 tsp vanilla essence
  • 1 pinch salt
Coating
  • 400 g dark chocolate Melted for dipping.
  • handful extra crushed pistachios For decoration.
  • to taste flaky sea salt For sprinkling on top.

Method
 

Preparation
  1. Prepare your molds: Insert icy pole sticks into two sets of silicone ice cream molds and set them aside.
  2. Blend your base: Drain the cashews and blend them with all other ice cream ingredients until smooth and lump-free.
  3. Freeze it: Pour the mixture into the molds and let them freeze for about 8 hours or overnight. Remember to put a lined plate or tray in the freezer too!
Coating
  1. Release the ice creams from the molds and return them to the lined plate in the freezer.
  2. Melt the dark chocolate and pour it into a tall glass for easy dipping.
  3. Dip each ice cream into the melted chocolate, letting the excess drip off. Sprinkle with crushed pistachios and flaky sea salt before the chocolate hardens.
  4. Place the coated ice creams back on the lined plate in the freezer and let them set for about 20 minutes before enjoying.

Notes

These treats can last in the freezer for about 2-3 weeks in an airtight container. Don’t skip soaking the cashews for the best texture!