Pistachio Ice Cream with Chocolate Tahini Bits

I scream, you scream, we all scream for pistachio ice cream 🍦

We’re back with another seasonal scoops recipe!

In case you missed it, I’m making ice cream flavors inspired by the seasons. And, so far for Spring we’ve done:

Strawberry Basil and Carrot Cake with Cream Cheese Swirls

and now….Pistachio with Chocolate Tahini Bits!

And because we’re using roasted pistachios you get a really strong pistachio taste that perfectly compliments the chocolate tahini bits. If you wanna watch it be made, you can check out my instagram here. But otherwise, keep reading for the directions!

And despite the fact that it’s made with a base of coconut milk and cashews, I promise you it tastes deliciously creamy and indulgent and not at all dairy-free. Pinky promise!

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Pistachio Ice Cream with Chocolate Tahini Bits

Servings: 8 Servings
Chill Time: 4 hours
Churn Time: 25 minutes

Recipe PDF

Ingredients

Pistachio Base

• 3/4 cup pistachios

• 1/2 cup cashews, soaked

• 1 can (13 oz) coconut milk

• 1/4 tsp almond extract

• 1/2 cup sugar

• 1 tsp vanilla

• Pinch of salt

Chocolate Tahini Bits

• 2 tbsp tahini

• 2 tbsp chocolate chunks

• 1 tsp neutral oil

• 1/2 tsp vanilla

• Pinch of salt

How to Make

Step 1: Soak the cashews in water for at least 4 hours, or in boiling water for 30 minutes if you’re short on time.

Step 2: Preheat your oven to 300°F. Spread the pistachios on a baking sheet and roast for 8 minutes, or until they’re fragrant and lightly golden. Let them cool before using.

Step 3: Once the pistachios have cooled and the cashews have soaked, drain the cashews and add them to a high-speed blender along with the coconut milk, almond extract, sugar, vanilla, and a pinch of salt. Blend until completely smooth and refrigerate for at least 4 hours, or overnight, to chill.

Step 4: While the base chills, make the chocolate tahini. In a small bowl, combine the melted chocolate, tahini, neutral oil, vanilla, and a pinch of salt. Stir until smooth. If your mixture is too thick, add a bit more oil to reach a pourable consistency.

Step 5: Once the ice cream base is fully chilled, add it to your ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes, until it reaches a soft-serve consistency.

Step 6: Fold the chocolate tahini mixture into the ice cream as you transfer it to a container, letting the mixture break into small bits as you swirl it throughout.

Step 7: Freeze for at least 2 hours, or until it reaches your desired consistency.

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Leftovers

Store your pistachio ice cream in an airtight container in the freezer for up to 1-2 weeks. For the best texture, let it sit at room temperature for 5-10 minutes before scooping.

P.S. I just got these containers and I LOVE them! The ice cream stays soft (not icey) and they’re super easy to close and open.

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Enjoy!!

xoxo, Natalie!