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Healthy Pistachio & Matcha Ice Cream

Marisa Marques
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. 💚
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Prep Time 15 minutes
Freeze 4 hours
Total Time 4 hours 15 minutes
Course Dessert, Snack
Cuisine American, Mediterranean
Servings 6 people
Calories 206 kcal

Equipment

  • 1 blender
  • 1 Freezer container

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
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.)
  • 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.

Notes

  • 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.
  • 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.
Keyword Ice Cream, Matcha, Pistachio