Preheat your oven to 180°C (320°F) and line baking trays with parchment paper. Spread raw pistachios evenly on the trays and roast for 7-9 minutes.

Once roasted, cool the pistachios completely then blend them in a high-speed blender until they form a thick, creamy paste.

Add the dairy-free sweetened condensed milk, vanilla extract, and salt to the pistachio paste in the blender and blend until smooth.

In a separate bowl, whip the chilled dairy-free whipping cream until it reaches firm peaks.

Gently fold the pistachio mixture into the whipped cream, avoiding deflation, until well combined.

Layer the ice cream mixture into a loaf pan, alternating with the reserved pistachio mixture for swirls.

Cover the loaf pan and freeze for at least 4 hours until firm.

To serve, let the ice cream sit at room temperature for about 5 minutes to soften before scooping.