Pistachio Matcha Ice Cream

Name: Pistachio Matcha Ice Cream
Yield: 10
Cuisine: American

RECIPE: Excerpted from Sesame, Soy, Spice: 90 Asian-ish Vegan and Gluten-free Recipes to Reconnect, Root, and Restore © 2024 by Remy Morimoto Park. Photography © 2024 by Kristin Teig. Reproduced by
permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. All rights reserved.

Photo: Kristin Teig

July 19, 2024

A nutty and earthy vegan ice cream.

Recipe developer and author of Sesame, Soy, Spice, Remy Morimoto Park combines two popular ice cream flavors into one treat. “This no-churn ice cream is a beautiful shade of green and has a lovely creaminess coming from the roasted pistachios,” she writes. For those who prefer a soft-serve pistachio matcha ice cream, see her instructions below.

Ingredients

Yield:1 pint

1 cup shelled roasted pistachios
1 cup unsweetened soymilk, homemade or store-bought (or the plant milk of your choice)
3 to 4 Tbsp. pure maple syrup, or to taste
2 tsp. ceremonial-grade matcha powder
1 1/2 tsp. vanilla bean paste
1/2 tsp. kosher salt

Tools:strainer, high-powered blender, freezer-safe container

Preparation

Soak the pistachios in hot water for 30 minutes to soften, then drain. Combine 3/4 cup of the pistachios with the soymilk, maple syrup, matcha powder, vanilla bean paste, and salt in a high-powered blender and blend until smooth. Strain for extra silkiness. Mix in the remaining 1/4 cup pistachios, then pour into a freezer-safe container, cover, and freeze until solid. Let thaw for 10 to 15 minutes, then scoop to serve.
Soft Serve Pistachio Matcha Ice CreamFor a soft serve–like texture, freeze the mixture in an ice cube tray without the whole pistachios. When the cubes are frozen, blend them in a high-powered blender, using a tamper to help break down the cubes, until smooth. Once blended, fold in the pistachios and enjoy immediately.