No Churn Dairy-Free Pistachio Ice Cream

You have heard of green juice and green smoothies, but who has ever heard of getting your greens from ICE CREAM? Inconceivable! Yet totally awesome!

It’s true! This pistachio ice cream recipe contains one full serving of leafy greens. We’ll wait while your mind explodes.

The leafy greens not only help achieve that iconic green color of pistachio ice cream, but they put a healthy spin on dessert. So, now you don’t have to feel any guilt whatsoever in having a few (or more!) scoops.

Leafy greens would be your spinach, arugula, Swiss chard, and kale. Those green leaves give quite the punch of vitamins and minerals!

This group of vegetables contains vitamins, minerals, and carotenoids that act as antioxidants. Antioxidants help remove free radicals from the body before they have a chance to become harmful.

Green leafy veggies contain vitamins C and K and minerals iron and calcium. Dark green leafy vegetables are also an amazing source of fiber and folate. To absorb the carotenoids and vitamin K, the body needs a small amount of dietary fat to go with the dark green leaves. This is achieved with the almond butter in the ice cream recipe.

This ice cream recipe is also free of coconut, banana, and cashew, which dominate the dairy free ice cream recipes that are out there. It also doesn’t require an ice cream maker! If you have any doubt, this No Churn Dairy-Free Pistachio Ice Cream is still rich, creamy, and naturally sweetened, thanks to the almond butter and dates.

Almond butter is a great source of healthy fat. It’s made mostly of unsaturated fatty acids, which help improve blood cholesterol levels. Fats are also a great energy source. Almond butter is another fabulous source of vitamins and minerals, such as vitamin E and magnesium.

Make this in the morning, and by the time dessert rolls around, you will have a beautiful, decadently rich, sweet treat waiting for you. Share it with a friend for a night in, or scoop it on a cone for the kids. Vegetables + Dessert = Genius!


No Churn Dairy-Free Pistachio Ice Cream

Prep Time
Total Time


  • 1/3 cup soaked pistachios
  • 1/3–1/2 cup almond milk
  • 1/3 cup creamy almond butter
  • 1/3 cup soft pitted dates (you may need to soak them if they are dry)
  • Small handful of frozen arugula (could also use spinach or kale)**
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon almond paste


  • Top with sliced almonds or crushed pistachios


  1. Puree the dates in a blender or food processor until a paste forms.
  2. Combine rest of ingredients into blender or food processor with the date paste until everything is fully incorporated.
  3. Pour the ice cream mixture into a freezer-safe container lined with parchment paper.
  4. Cover and chill for at least five hours. At the five hour mark, it will be firm enough to serve. However, the longer you leave it in the freezer, the firmer it will get.
  5. Scoop and enjoy!

**Note** I’ve tried this recipe with fresh greens too. The color turns out the same, but you can taste the bitterness from the greens much more with the fresh versus the frozen. My recommendation is to use frozen greens.

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