Free Recipe · Ice Creams
Soft, rich pistachio magnums coated in dark chocolate with a crunchy salty topping. Vegan, gluten free and refined-sugar free.
These mini vegan pistachio ice creams are made in a blender, take about 9 hours from start to finish including freezing time, and the recipe makes 6.
Pistachio magnums, vegan, gluten free and refined-sugar free. This recipe is an absolute delight. It is soft and rich, coated in dark chocolate with a crunchy salty topping, say no more. Pistachios and cashews are an amazing source of healthy fats, and this recipe is completely vegan, uses natural sugars and, unlike expensive store bought ice creams, is completely additive and preservative free. It is one of our all time favourites and a crowd pleaser.
These little ice creams are made in our original Silicone Ice Cream Moulds. They are made from naturally non-stick silicone, plastic and BPA free, and you can use them over and over again with ease for a lifetime. Fifty free sticks are included.
Got a Thermomix or thermo cooker? There is a thermo version of this recipe on the blog.
Meet the moulds
The moulds behind these magnums
Silicone Ice Cream Moulds
Naturally non-stick, plastic and BPA free, and made to use over and over again. Fifty free sticks included.
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A little kitchen inspiration
More of the ice creams and frozen treats we keep making.
Let's Make
Mini Vegan Pistachio Ice Creams
Makes 6 (2 sets of moulds, can be doubled) · Blender · about 9 hours including freezing
Ingredients
Ice cream
Coating
The Tools
Naturally non-stick magnum moulds that shape these ice creams. Fifty free sticks included.
Shop now →Method
Prepare two sets of Silicone Ice Cream Moulds by inserting icy pole sticks and set aside.
Drain the cashews, then place them in a blender along with all other ingredients for the ice cream.
Blend on a high speed until smooth and lump free.
Pour the mixture into your magnum moulds and freeze for 8 hours or overnight. Also place a plate or tray lined with baking paper in the freezer.
Remove each magnum from the moulds and return them to the freezer on the lined plate.
Melt the chocolate and oil together, then transfer to a tall and narrow glass for dipping.
Dip each magnum into the chocolate, let the excess drip off and sprinkle over pistachios and salt before the shell hardens.
Return each magnum to the plate in the freezer upon coating. Let them set for 20 minutes before eating. Enjoy.
Notes
Store in an airtight container in the freezer for up to 3 months.
You will likely have melted chocolate left over. Pour this onto some baking paper, sprinkle over nuts and sea salt and set in the fridge to use up.
This recipe can be doubled. When doubling, there is no need to increase the chocolate amount.
Frequently Asked Questions
How long do these ice creams keep in the freezer?
Store them in an airtight container in the freezer for up to 3 months.
What sort of blender do I need?
A high powered one gives the smoothest result, because the cashews and pistachios need to break down completely. Soaking the cashews in boiling water first helps a great deal, so do not skip that step.
Can I make these in a Thermomix?
Yes. There is a thermo version of this recipe on the blog with the timings and speeds written out.
Are these ice creams vegan and gluten free?
Yes. They are vegan, vegetarian, gluten free, soy free and dairy free, and they are sweetened with maple syrup rather than refined sugar.
What should I do with the leftover melted chocolate?
Pour it onto some baking paper, sprinkle over nuts and sea salt and set it in the fridge to use up.
Ready to make your own magnums?
These pistachio ice creams come to life in our Silicone Ice Cream Moulds. Naturally non-stick, plastic and BPA free, and ready to use again and again.
