Tahini Pistachio Ice Cream (Vegan Gluten-Free)

This Tahini Pistachio Ice Cream is creamy, smooth and deliciously packed with crunchy pistachios and lots of tahini. it is easy to make in 30 minutes.

I am loving all the homemade ice cream this summer and I am even more excited about this current flavour as it brings together a few things I love: tahini, pistachios and ice cream all together. It’s not too sweet as the tahini adds a savoury “nutty” twist to this ice cream and it’s ready in just 30 minutes thanks to the magic of an ice cream machine (see below for notes on no-churn options).

Tahini Pistachio Ice Cream with three balls of ice cream
Tahini Pistachio Ice Cream

Why will I love this ice cream?

This ice cream is delicious, it’s:

  • Thick, smooth and creamy
  • Scoopable and delicious
  • Packed with nutty pistachios which lend a lovely green colour
  • Loaded with rich tahini
  • Easy to make in a few steps
  • Naturally vegan and gluten-free
  • Made with wholesome ingredients
  • Ready in 30 minutes

If you already know you are going to love this Tahini Pistachio Ice Cream then read on for the recipe card below. First, let’s discuss the recipe in more detail.

Tahini Pistachio Ice Cream with two ice cream cones
Tahini Pistachio Ice Cream

What ingredients do I need?

The base of the ice cream relies on wholesome, simple ingredients:

  • Full-fat coconut milk: this recipe calls for 2 tins of coconut milk, one tin is chilled and we only use the solid cream part and we use all the second tin of milk. When in the fridge, the coconut milk will naturally separate into the cream (the solid part) and the milky water making it ideal to use for ice creams.
  • Pistachios: ideally, find the pistachios that are without shells (otherwise you will have to de-shell a lot of nuts). These also must be un-roasted and unsalted for the best ice cream. Soak the nuts overnight in filtered water or for 1 hour in boiling water to soften the nuts. I then like to remove the skins from the nuts which results in a much creamier and brighter coloured ice cream.
  • Tahini: the runny tahini is best here and if you are new to tahini, this is simply ground up sesame seeds (like how peanuts are made into peanut butter, sesame seeds are made into tahini).
  • Maple syrup: for the sweetness and you can use other sticky syrups like agave, oat or date syrup or try vegan honey.
  • Vanilla and almond essence: for flavour. The almond adds a lovely nutty sweetness but is not essential if you only have vanilla essence.
  • Salt: to bring out the flavours.

For the rest of the Tahini Pistachio Ice Cream:

  • Extra pistachios: as above, de-shelled, unroasted and unsalted are best.
  • Extra tahini: to swirl through the ice cream.
  • Rose petals: for colour, contrast and a slight flavour. These are not essential.

How do I make this ice cream?

This Tahini Pistachio Ice Cream is the dream to make and I am in love with my new KitchenAid Ice Cream Maker which I used for this recipe. The ice cream bowl attachment fits to the KitchenAid Mixer and works like a dream. See below for no-churn options.

  • Chill the ice cream bowl according to your instructions: for me, this was 16 hours in the freezer before you can start to make ice cream.
  • Soak the pistachio nuts: either overnight or for 1 hour and remove the skins, if desired.
  • Chill the coconut milk tin: to separate the cream from the water.
  • Add all the ice cream ingredients to a blender: this is the coconut cream, coconut milk, soaked pistachios, tahini, maple syrup, vanilla and almond essence, salt.
  • Blend till smooth: with no lumps.
  • Transfer the mix to the ice cream maker: and follow instructions to churn the ice cream till smooth, thick and cream. For me this was 20 minutes.
  • Stir in the pistachios and pour into a dish: swirl on the tahini.
  • Enjoy this ice cream soft serve as it is: or freezer for 1-2 hours to firm up.
Two cones of Tahini Pistachio Ice Cream
Tahini Pistachio Ice Cream

How long will this Tahini Pistachio Ice Cream last?

Once made and then frozen, this ice cream is best eaten the same week but will keep for up 1 month in the freezer. Make sure to wrap the ice cream tightly in wrap (I wrap it twice) to avoid any water/ice getting in and making the ice cream less creamy.

How can I enjoy this ice cream?

Use this ice cream in the same way you’d eat other ice cream; in cones, in dessert bowls, with chocolate sauce, with more tahini and nuts or straight from the tub.

An upturned cone of Tahini Pistachio Ice Cream
Tahini Pistachio Ice Cream

Can I make this Tahini Pistachio Ice Cream without an ice cream maker?

Yes, I am sure this recipe would work without an ice cream maker. Once you have blended the ice cream, transfer the mix to a lined container and freezer. Stir the ice cream every 30 minutes or so before wrapping up again and freezing. Do this until the ice cream is firm, about 4 hours.

Is this recipe gluten-free and nut-free?

While this recipe is vegan as it’s egg-free and dairy-free, it is also gluten-free as it contains no gluten. This recipe is not nut-free as it relies on pistachios. For a nut-free ice cream, try my Double Chocolate Hazelnut Ice Cream and leave out the hazelnuts.

I love ice cream, what other recipes can I make?

I hope you are going to love this Tahini Pistachio Ice Cream and for more ideas, how about my:

Tahini Pistachio Ice Cream (Vegan Gluten-Free)

  • Servings: 8
  • Difficulty: easy
  • Print

This Tahini Pistachio Ice Cream is creamy, smooth and deliciously packed with crunchy pistachios and lots of tahini. it is easy to make in 30 minutes.


    For the ice cream:
  • 2 tins (2 x 400ml) full fat coconut milk
  • 125g raw, unsalted shelled pistachios
  • 60g runny tahini
  • 60ml maple syrup
  • 1 tsp vanilla essence
  • ½ tsp almond essence
  • A pinch of salt
  • Stir ins:
  • 30g raw, unsalted shelled pistachios, chopped
  • 2 tbsp tahini
  • Rose petals, optional


  1. Place the ice cream bowl in the freezer 16 hours before making the ice cream. Chill one tin of coconut milk in the fridge overnight.
  2. Add the pistachios to a bowl and cover with boiling water. Allow to soak for 1-2 hours then drain and rinse. You can now choose to remove the skins (this helps the ice cream have a smoother texture and brighter colour).
  3. Add the room temperature full tin of coconut milk to a blender. With the chilled tin, carefully scoop off the solid cream part and weigh out 140g. Add this cream to the blender (save the rest of the tin for other recipes).
  4. Add the soaked pistachios, tahini, maple syrup, vanilla, almond and salt and blend until really smooth and creamy.
  5. Attach the ice cream bowl to the mixer and fit with the paddle attachment. With everything secure and set up, switch the mixer to setting 1 and with the paddle turning, slowly pour in the ice cream mixture. Allow to churn for 15-20 minutes until thick and creamy (or follow your ice cream machine instructions).
  6. Remove the ice cream from the machine and stir in the pistachios. Transfer to a lined 6-inch square dish and add on more pistachios. Drizzle over the tahini and make swirls. Top with rose petals, if desired. You can enjoy this at soft-serve texture or cover tightly and freeze for 1-2 hours.
  7. Warm an ice cream scoop and enjoy this Tahini Pistachio Ice cream. Store the ice cream wrapped tightly for 1-2 weeks in the freezer. Allow to thaw for 20 minutes before scooping.
Landscape photo of Tahini Pistachio Ice Cream
Tahini Pistachio Ice Cream

I look forward to hearing what you think of this Tahini Pistachio Ice Cream so please let me know in the comments below. If you do make this ice cream, I’d love to see so please tag me in them, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With pistachio ice cream love x

p.s. the original recipe was created with KitchenAid, although this blog post is not sponsored and all opinions are my own.

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