4-Ingredient Vegan Pistachio Ice Cream Bites
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- High-speed blender
- Silicone ice cube tray
- Small saucepan
INGREDIENTS
- 1 cup/240 milliliters coconut cream
- 4.5 ounces/125 grams large frozen Medjool dates, pitted
- 3 ounces/85 grams pistachio butter
- 4.25 ounces/120 grams dark chocolate
- 1 teaspoon coconut oil, optional
INSTRUCTIONS
- In a high-speed blender, combine the coconut cream, frozen dates, and pistachio butter. Blend until smooth and uniform, pausing to scrape down the sides as needed. The mixture should be thick and creamy, with no large pieces of date remaining.
- Spoon the mixture into a silicone ice cube tray or spread into a parchment-lined 9×5-inch/23×13 cm loaf pan in an even ¾-inch/2 cm layer. Smooth the top with an offset spatula. Freeze for at least 4 hours, or until fully solid.
- If using a loaf pan, lift the frozen mixture out by the parchment and cut into 1½-inch/4 cm squares with a sharp knife.
- Melt the chocolate and coconut oil in a heatproof bowl set over a pot of gently simmering water (bain-marie). Stir constantly until smooth. If omitting the oil, continue stirring until glossy and fluid.
- Using a fork, dip each frozen square or cube into the melted chocolate, allowing excess to drip off. Place on a parchment-lined baking sheet and freeze for 30 more minutes, or until the coating is firm.
- Store the vegan pistachio ice cream bites in an airtight container in the freezer for up to 1 month. Let sit at room temperature for 1 to 2 minutes before serving.
FAQ
Can I use regular dates in vegan pistachio ice cream?
You can use regular Medjool dates instead of frozen ones, but you’ll need to chill the mixture longer before freezing to ensure it sets properly. Frozen dates help the vegan pistachio ice cream blend into a thick texture quickly without warming the coconut cream. If using soft room-temperature dates, reduce the coconut cream slightly or refrigerate the blended mixture for 1 to 2 hours before freezing.
What can I use instead of a silicone ice cube tray?
If you don’t have a silicone ice cube tray, you can spread the blended vegan pistachio ice cream base into a parchment-lined loaf pan or shallow baking dish. Smooth it out to an even layer about ¾-inch/2 cm thick, then freeze until solid. Once firm, remove the slab by lifting the parchment and cut into squares or rectangles with a sharp knife.
Can I make the ice cream without coconut cream?
Substitute with another high-fat, plant-based alternative like cashew cream or a thick oat cream. Avoid low-fat plant milks, as they won’t provide the richness needed for a creamy texture. You can make your own cashew cream by soaking 1 cup/150 grams raw cashews in hot water for 20 minutes, then blending with ¾ cup/180 ml water until smooth. This base still blends well with dates and pistachio butter to deliver a luscious, scoopable frozen treat.
Can I add mix-ins to the vegan pistachio ice cream base?
You can customize vegan pistachio ice cream by folding in finely chopped dark chocolate, crushed pistachios, or freeze-dried raspberries after blending the base. Be sure not to blend these ingredients into the mixture, as it will disrupt the smooth texture. Instead, stir them in gently by hand just before pouring the mixture into the mold or loaf pan. Keep the total mix-ins to about ½ cup/75 grams to maintain structural integrity once frozen.
Can I make vegan pistachio ice cream bites keto-friendly?
To adapt vegan pistachio ice cream for a keto lifestyle, replace the dates with a keto-approved sweetener like allulose, monk fruit, or erythritol. Use about 2 to 3 tablespoons/20 to 30 grams, adjusting to taste. You’ll need to blend the sweetener with the coconut cream and pistachio butter until smooth. Since dates contribute both sweetness and structure, the texture may be slightly less chewy but still creamy when frozen. Ensure the dark chocolate used for coating is sugar-free and contains at least 85% cocoa for the lowest carb count.
Can I coat the ice cream bites in something other than chocolate?
You can roll or dip the frozen vegan pistachio ice cream bites in finely crushed roasted pistachios, shredded coconut, or even a mixture of cocoa powder and cinnamon. These alternatives won’t create a hard shell but will still add flavor and visual appeal. If you want a crisp coating without chocolate, try dipping the bites in melted cacao butter mixed with a bit of maple syrup and vanilla, then freezing until set. Just be sure the bites are fully frozen before coating.
