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You are in for a treat! This black pepper ice cream has a few surprises up its sleeve. Black pepper might not be your typical ice cream flavor, but you'll love the subtle kick it gives amid the creaminess. Speaking of creamy – here's the twist -the base of this ice cream is entirely dairy-free. How so? It's made with soaked pistachios, resulting in an astonishingly rich treat with a delightfully nutty essence.
This recipe is a showstopper. The subtle black pepper perfectly complements the creaminess, giving the most interesting little zing once the chill of the ice cream has worn off. Made with pistachios that have been soaked in water overnight to soften them, the nutty base adds so much flavor and is a healthier version of ice cream that's just as creamy and rich, yet even more intriguing! It's the perfect scoop!
Who would think you'd be getting the salt and pepper out for dessert? Leave the heavy cream and whole milk in the fridge and gather these ingredients:
- Pistachios: They blend like a dream after being soaked to make the ice cream base.
- Water: To soak the pistachios.
- Maple syrup: Adds a caramel like hint of natural sweetness.
- Coconut oil: Increases the fat content to make the ice cream even creamier!
- Coconut sugar: For an earthy sweetness.
- Fresh ground pepper: Adds a playful kick and a pleasant contrast.
- Balsamic vinegar: Gives a touch of acidity.
- Sea salt: Enhances the flavors and balances the sweetness.
How to make black pepper ice cream
Black pepper on ice cream with a dreamy pistachio base is ready in a few simple steps:
- Soak: Soften up the pistachios by soaking them for 4 – 24 hours in the fridge.
- Blend: Once soft, drain and rinse the pistachios. Then whizz them in a blender with all of the other ingredients until it is smooth and creamy.
- Pour and chill: Pour the creamy mixture into a large bowl then slide it into the refrigerator until it's completely cold. Then, put it in your ice cream maker and churn according to the manufacturer's instructions.
- Freeze: After the ice cream maker has done its magic, scoop it into a freezer-proof container. Cover the top with parchment paper so that no icy bits sneak in, then freeze until it's firm and ready!
What if I don't have an ice cream maker
An ice cream maker is the easiest way to make this – we love our Cuisinart ice cream maker! Churning ice cream is what gives it the creamy, smooth texture. Churning incorporates air, making it light and fluffy, while breaking up ice crystals as they form. Without churning, ice cream would be denser and harder.
If you are not in possession of a machine, no problem – you can make this with the no-churn ice cream method. The texture will ultimately be slightly less creamy – but it will still taste amazing! To do this:
- Pour the cold custard into a shallow dish and then place it in the freezer.
- Every 30 minutes, take it out of the freezer and use a fork to scrape the edges, stir everything around, and break up any ice crystals. Repeat as many times as needed until you're happy with the texture.
Where did you get the idea for this unique ice cream flavor?
We have to thank Savita from Chef de Home and her recipe for black pepper and pistachio ice cream pops for giving us the inspiration to create this recipe!
Is this ice cream spicy?
No, it's not spicy. There's just enough black pepper to give a little tingle to your tongue, but not enough to be called spicy.
How long does black pepper ice cream keep in the freezer?
If stored in an air-tight or freezer-proof container, it will keep for up to one month in the freezer.
What pepper should I use?
For best results, opt for freshly ground black pepper. If in a pinch, you can buy pre-ground black pepper, but the flavor will be much more subtle.
Achieve this by either using a pepper grinder to crush black peppercorns or by manually grinding them with a pestle and mortar until you have a fine, powdery black pepper.
- 1 ½ cups pistachios
- 1 ½ cups water
- ¼ cup coconut oil
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 ½ teaspoons fresh ground pepper
- 1 ½ teaspoons balsamic vinegar
- ¼ teaspoon sea salt
- Soak the pistachios in water for 4-24 hours. Refrigerate then while they're soaking.1 ½ cups pistachios
- Drain the pistachios and rinse them well. Add them to a high-powered blender or food processor with the coconut oil, maple syrup, coconut sugar, pepper, balsamic vinegar, and salt. Blend on high speed until smooth and creamy, about 3 minutes. Note: If you do not have a high-powered blender you may want to strain the cream through a fine-mesh sieve if there is a gritty texture.1 ½ cups water, ¼ cup coconut oil, ¼ cup maple syrup, ¼ cup coconut sugar, 1 ½ teaspoons fresh ground pepper, 1 ½ teaspoons balsamic vinegar, ¼ teaspoon sea salt
- Pour the pistachio cream into a bowl and refrigerate it until it's completely cold. Once the cream is cold process it in your ice cream maker.
- Scoop the pistachio ice cream out of your ice cream maker and into a freezer-proof container. Cover the top with parchment paper directly on the surface and freeze until it's firm.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.