Vegan Coconut, Pistachio & Fig Ice Cream With Cardamom Crumble Topping

By Katrina Johns - food styling

Photos By Brian Sano

Time to wind down and enjoy this pistachio topped dessert. A vegan twist on traditional ice-cream, sure to be a hit at your outdoor summer dinner party.


Pistachio nuts are rich in nutrients: contains magnesium: 34 milligrams (mg) potassium: 291 mg phosphorus: 139 mg vitamin B-6: 0.482 mg thiamin: 0.247 mg

Pistachio is packed with antioxidants: Antioxidants are substances that play a critical role in health. They reduce the risk of cancer and other diseases by preventing damage to the body’s cells.

You may like this recipe as well:


(Serves 6)

Ice Cream


  • 2 cans (400 ml x 2) full fat coconut milk
  • pinch of salt
  • 1 vanilla bean (split, and seeds scraped out)
  • 1/2 cup (115 g) turbinado sugar (you could also use granulated sugar or maple syrup)
  • 6-8 tbsp dried rose petals


  1. Place coconut milk, salt, vanilla bean and seeds, sugar and rose petals in a sauce pan.
  2. Heat until mixture is hot but not boiling.
  3. Stir until sugar is dissolved. Remove from heat and put a lid on the pan.
  4. Let mixture steep for 30 minutes.
  5. Strain through a fine wire sieve into a bowl.
  6. Cover bowl with plastic wrap and refrigerate until completely cool.
  7. Using an ice cream machine, churn the ice cream according to the manufacturer’s instructions.
  8. Once the ice cream reaches soft-serve consistency, transfer to a freezer container, sprinkle some extra dried rose petals on top and freeze until firm enough to scoop, approximately 2–4 hours.
  9. If the ice cream feels hard after some time in the freezer, remove it from the freezer 15 minutes prior to serving.
  10. If you don’t have an ice cream maker, pour the mixture into a freezer container and put in the freezer.
  11. When partially frozen (after a couple of hours), take it out and whip it with an electric mixer to break up the ice crystals.
  12. Repeat 3–4 of times during the freezing process.
  13. Freeze until firm enough to scoop.

It won’t be exactly the same as when you use a machine for churning but it’ll still be delicious!

Cardamom Crumble


  • 3 tbsp + 1 tsp (50 g) turbinado sugar
  • 2/3 cup (90 g) gluten free all spice
  • pinch of salt
  • 3 tbsp + 1 tsp (20 g) rolled oats
  • 1 tsp freshly ground cardamom
  • 4-5 tbsp coconut oil (not liquid but not completely firm either. Put the jar in the fridge for a while if too liquid) or use 60 g of softened butter


  • Pistachios & figs


  1. Preheat oven to 175°C (350°F). Place sugar, flour, salt, oats, cardamom and coconut oil in a bowl.
  2. Using your hands, mix together until crumbly.
  3. Spread on a parchment-covered baking sheet and bake for 8–10 minutes.
  4. Let cool, then serve with ice cream.
  5. Sprinkle with toppings.

You may like this recipe as well: