Vegan Rose Pistachio Ice Cream
🌱 Vegan Rose Pistachio Ice Cream 🌹
This Vegan Rose Pistachio Ice Cream is a pale coconut base with a pink rose swirl and chopped pistachios in every scoop. No dairy. No eggs. No ice cream maker. Rose water goes in at the end so it tastes floral, not soapy. The nuts stay crunchy if you fold them in after the base is cold.
I love how pretty this looks in a bowl. A little rose is enough. More is not better. Chill the cans overnight or the cream will not whip. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Ice Cream 💚
- 🌱 Completely vegan
- 🌹 Soft rose swirl
- 💚 Crunchy pistachios
- ❄️ No-churn
- 🥥 Coconut cream base
- 🍨 Scoopable after a short rest
The Secret to Rose That Tastes Clean
Use food-grade rose water, and start with less than you think. A mashed raspberry or a drop of beet gives the pink without extra flavor. Whip the coconut cream cold, fold the nuts in last, and freeze until it holds a scoop. Let it sit 8 minutes before you serve so it isn’t a brick.
Frequently Asked Questions ❓
Do I need an ice cream maker? 🍨
No. This is a no-churn freeze. Stir once after 1 hour if you want a smoother scoop.
Why does mine taste like soap? 🌹
Too much rose water. Start with 1 teaspoon and taste.
How long does it keep? 🧊
Freezer 2 weeks. Press plastic on the surface so it doesn’t ice over.
🌱 Vegan Rose Pistachio Ice Cream
Ingredients 🛒
- 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight
- ⅓ cup powdered sugar or maple syrup
- 1 teaspoon vanilla extract
- 1 to 1½ teaspoons rose water
- 2 tablespoons mashed raspberry, for the pink swirl
- ½ cup chopped pistachios
- Pinch of salt
Instructions 👩🍳
- Scoop the solid coconut cream into a cold bowl. Whip with powdered sugar, vanilla, rose water, and salt until fluffy.
- Fold in most of the pistachios.
- Spoon into a container. Swirl in the mashed raspberry. Top with the rest of the pistachios.
- Freeze at least 4 hours. Rest 8 minutes before scooping.
Nutrition
| Nutrient | Per scoop (1/6) |
|---|---|
| Calories | 230 |
| Protein | 3g |
| Net carbohydrates | 12g |
| Total carbohydrates | 14g |
| Fiber | 2g |
| Total fat | 19g |
| Sodium | 20mg |
Estimates based on coconut-cream ice cream with pistachios and a rose swirl. Exact numbers may vary by coconut milk brand.
Notes & Tips 💡
- Light coconut milk will not whip. Full-fat only.
- A few dried rose petals on top are pretty and optional.
- Toast the pistachios 3 minutes so they taste nuttier.
- If it freezes too hard, a splash of plant milk stirred in helps it scoop.
This Vegan Rose Pistachio Ice Cream is pale, floral, and full of green nuts. A scoop that looks like a bakery bowl. 🌹🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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