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Homemade Pistachio Milk Ice Cream with Almond Cow machine

Pistachio Milk Ice Cream

Prep: 15 minutes, Freeze: overnight

You won't want to miss out on making this Pistachio Ice Cream! Featuring pistachio milk and pulp from your Almond Cow. It's delightfully creamy and slightly sweet which makes for the perfect after dinner treat!

Servings: 3-4


  • 1 can full fat coconut milk
  • ¼ cup pistachio milk
  • 1 batch of pulp from your pistachio milk
  • ¼ cup pistachios
  • ¼ cup agave
  • extra pistachios to fold in at the end


Step 1

Add full fat coconut milk, pistachio milk, pistachio pulp, pistachios, and agave to a blender and blend until well-mixed.

Step 2

Pour mixture into an ice cube tray and transfer it to the freezer overnight.

Step 3

When ready, blend the pistachio ice cubes in a high-powered blender until creamy, scraping down the sides as necessary. (If you do not have a high-powered blender we recommend letting the ice cream cubes sit out until they start to soften - this will help them blend better into ice cream.)

Step 4

Pour ice cream into a container with an airtight lid and fold in pistachios.

Step 5

Transfer back to the freezer for an hour and serve!