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Pistachio Coconut Ice Cream

A creamy plant-based ice cream that combines the nutty flavor of pistachios with the tropical essence of coconut milk, perfect for hot summer days.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 5 servings
Course: Dessert
Cuisine: Plant-Based, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup raw pistachios (shelled, unsalted)
  • 2 cups coconut milk or almond milk for a lighter version
  • 1/2 cup soaked cashews
  • 1/4 cup maple syrup or agave
  • 1 scoop vanilla plant-based protein powder optional
  • 1 tsp vanilla extract
  • 1 pinch salt
  • chopped pistachios for topping
  • matcha powder or spinach powder optional for color
  • dark chocolate chunks optional for twist

Method
 

Preparation
  1. Soak pistachios in hot water for 30 minutes, then drain them.
  2. In a blender, combine the soaked pistachios, cashews, coconut milk, maple syrup, protein powder, vanilla extract, and salt; blend until completely smooth.
  3. Pour the mixture into a container and refrigerate for at least 2 hours.
Churning
  1. If you have an ice cream maker, churn the mixture according to the manufacturer's instructions.
  2. If not, pour the mixture into a freezer-safe container, and stir every 30 minutes until set and creamy.
Serving
  1. Serve in bowls, topped with extra chopped pistachios.

Notes

Pistachio Coconut Ice Cream can be elegantly served in chilled bowls or waffle cones for a fun presentation. Consider adding chocolate syrup for a touch of decadence or pairing with fresh berries or tropical fruit salad for a refreshing dessert.