420-Friendly Vegan Pistachio Vanilla Ice Cream Recipe

April 12, 2018 2 min read

420-Friendly Vegan Pistachio Vanilla Ice Cream Recipe



Oh my gosh, guys. It’s almost spring! The sun is shining, and there is a “lightness” in the air that I missed during the winter. It's the perfect time of year to enjoy this amaaazing infused pistachio-vanilla ice cream.

Now, don’t worry. It’s entirely dairy-free, as it’s made with coconut milk and cashews. These nutrient-dense ingredients make the treat creamy.

Grab your favorite 420 companion and let's get the culinary party started!

DopeBoo Pistachio Vanilla Ice Cream Recipe

Pistachio-Vanilla Ice Cream (Vegan):

Serving Size: 10 servings
Preparation Time: 20 minutes + freeze time


  • 1 1/4 cups raw cashews, soaked overnight for 6-8 hours.
  • 13.5 oz of full-fat coconut milk
  • 2 Tbsp herbally-infused (melted) coconut oil
  • 1 Tbsp (melted) coconut oil
  • 1/4 cup coconut nectar
  • 1/4 cup organic cane sugar
  • 2 tsp pure vanilla extract
  • 1/8 tsp sea salt
  • 3/4 cup finely ground pistachio dust (from dry roasted unsalted shelled pistachios)
  • (Optional): 1/4 cup of slightly chopped pistachios and raw cacao nibs on top


  1. The night before you make the ice cream, soak the cashews in cool water for 6-8 hours.
  2. When ready to begin, add soaked, drained cashews, coconut milk, both coconut oils, sweeteners, vanilla, sea salt and ground pistachios to a high-speed blender. Blend until smooth and creamy, scraping down sides as needed. ‘
  3. Adjust the sweetness as needed, adding more coconut palm sugar if desired. Also, add more ground pistachios if needed to enhance the texture and/or flavor.
  4. Line a loaf pan with wax paper then pour the ice cream batter into the pan. Let chill for 1 hour, then add pistachios and raw cacao nibs on top.
  5. Let chill for 4 more hours (minimum). Before scooping, let sit out for 20-30 minutes to soften and use a hot scoop to ease the process.
  6. Enjoy immediately or transfer ice cream to a freezer-safe container and smooth flat with a spoon. Cover securely. Will keep in the freezer for 7-10 days.

Note: Change the intensity of the coconut oil based on the potency of your own batch. Learn morehere.


Amanda Froelich blog author DopeBoo

Amanda Froelich is passionate about natural health. When she’s not writing or creating healthy munchies, she can be found hiking with her partner and their husky pup, Damon. She loves all products by Marley Naturals and hopes to someday own an Avocado Hand Pipe.

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