Healthy Pistachio & Matcha Ice Cream

Name: Healthy Pistachio & Matcha Ice Cream
Prep time: 15 min
Total time: 255 min
Ingredients: 1 cup raw unsalted pistachios - 130 gr; 300 gr Silky tofu; 8-12 dates - soaked if hard; 1 tsp matcha green tea powder; 1 cup soy milk; 1-2 Tbsp of lemon or lime juice

Vegan, Dairy-Free & Refined Sugar-Free.

This Healthy Pistachio & Matcha Ice Cream is creamy, refreshing, and naturally sweetened—made with simple, wholesome ingredients. Every spoonful feels decadent, yet it’s light enough to enjoy guilt-free. Perfect for these last summer days, but honestly? I could happily eat this all year round. 💚

Prep

15 mins

Freeze

4 h

Total

4:15 h

Serves

4-6 people

Ingredients:

1 cup raw unsalted pistachios – 130 gr
300 gr Silky tofu
8-12 dates – soaked if hard
1 tsp matcha green tea powder
1 cup soy milk
1-2 Tbsp of lemon or lime juice

Instructions step by step:

Step 1 – Roast the Pistachios

Preheat the oven to 180°C (160°C fan) / 350°F. Spread the pistachios on a baking tray and roast lightly for about 10 minutes. We don’t want them fully roasted—just warmed through, which makes them easier to blend.

Step 2 – Blend into Nut Butter

Let the pistachios cool for 2–3 minutes. They should still feel warm but not hot. Add them to a blender and process for 5–10 minutes until you get a smooth nut butter. Stop occasionally to scrape down the sides so everything blends evenly.

Step 3 – Add the Remaining Ingredients

To the pistachio butter, add the tofu, pitted dates, matcha powder, soy milk, and lime juice. Blend until you have a silky, creamy mousse.

Step 4 – Taste & Adjust

Check the texture—it should be smooth and creamy with no lumps. Taste and adjust if needed: add extra lemon juice for brightness or another date for more sweetness.

Step 5 – Freeze

Pour the mousse into an ice cube tray and freeze for 2–4 hours, or overnight. (See tips notes if using an ice cream machine.)

Step 6 – Blend & Serve

Pop the frozen cubes out and let them sit for 10–15 minutes to soften slightly. Blend in a food processor until creamy, breaking down any ice crystals. Serve right away, or transfer to a container and freeze until needed. Top with crushed pistachios, a dusting of matcha, or even some chocolate shavings.

About this Recipe

This recipe was inspired by my friend Charlotte, who treated us to a creamy pistachio ice cream over the summer. Pistachios bring more than just their nutty sweetness—they’re packed with healthy fats, protein, vitamins, and even melatonin to support restful sleep. This year, I discovered my new daily ritual: matcha. Its earthy, vibrant flavour pairs beautifully with pistachios, while its antioxidant-rich boost of calm energy makes this duo feel both indulgent and revitalising.

If, like me, you’re not quite ready to let go of summer, this vibrant pistachio–matcha ice cream is the perfect way to savour the season just a little longer.

💡Tips for Perfect Ice Cream

Blend the pistachios well: Lightly roasting and blending them into a silky nut butter is the secret to rich, creamy ice cream. Take your time—those natural oils are what give the dreamy texture.
Soften the dates: If your dates are dry or firm, soak them in boiling water for 20–30 minutes before blending. This makes them easier to process and helps the ice cream stay smooth.
Adjust the sweetness: Taste the mousse before freezing. If you prefer it sweeter, add an extra date or two. For more brightness, add another squeeze of lime juice.
Ice cream machine option: If you have an ice cream maker, skip the freezing-and-blending step. Simply pour the mousse into the machine and churn according to the instructions, then transfer to a container to freeze until set.
Storage tip: Keep leftovers in a sealed container in the freezer. For the best texture, let it sit at room temperature for 10–15 minutes before scooping.
Topping ideas: Sprinkle with crushed pistachios, a dusting of matcha powder, or dark chocolate shavings for extra flavour and a pretty finish.

About these Ingredients:

Pistachios: The star of this ice cream! Pistachios add a rich, nutty flavour and a gorgeous natural green hue. They’re also full of healthy fats, plant-based protein, and vitamins. For the best results, use raw, unsalted pistachios so you can control the flavour.

Silky Tofu: This is the secret to that dreamy, creamy texture without the dairy. Silken tofu blends beautifully smooth and adds a protein boost, making the ice cream both indulgent and nourishing. If you’re soy-free, you can swap the tofu for an extra avocado. It will still give a rich, creamy texture while adding healthy fats and fibre.

Soy Milk: Soy milk helps everything blend into a silky mousse. It’s creamy and protein-rich, but you can use oat, cashew, almond, or coconut milk instead. For the creamiest results, go for a thicker plant milk.

Matcha tea Powder: Matcha adds a vibrant green colour and a subtle earthy flavour that balances the richness of the pistachios. It’s also rich in antioxidants and is known for supporting calm, focused energy. If you’re not a fan of matcha, you could leave it out or swap for a pinch of spirulina or wheatgrass powder for colour (though the flavour will be different).

Dates: Naturally sweet and caramel-like, dates replace refined sugar and keep this recipe wholesome. If your dates are dry or firm, soak them in hot water first for a smoother blend. For a different sweetness profile, you can use maple syrup or agave nectar, though the texture will be slightly softer.

Lemon Juice: A squeeze of lemon cuts through the richness and brightens the flavour, adding just the right amount of freshness. You can also use lime juice for a slightly different but equally zesty twist.