Pistachio Coconut Ice Cream Recipe

Pistachio Coconut Ice Cream Recipe

  • 3/4 cup roasted pistachios
  • 1/4 cup roasted flax seeds
  • 2 (14 ounce) cans full-fat coconut milk, chilled
  • 2 teaspoons vanilla extract
  • 1 teaspoon stevia powder
  • 1 teaspoon xanthan gum (optional)
  • 1 teaspoon coconut oil (optional)
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon Himalayan black salt
  • 1/2 cup coarsely chopped roasted pistachios
  1. Pulse 3/4 cup pistachios in a coffee grinder until finely ground. Transfer to a blender.
  2. Pulse flax seeds in a coffee grinder until finely ground. Add to the blender.
  3. Pour coconut milk into the blender. Add vanilla extract, stevia powder, xanthan gum, coconut oil, almond extract, and black salt; blend until very smooth, about 2 minutes.
  4. Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.
  5. Pour mixture into an ice cream maker and churn according to manufacturer's instructions, adding 1/2 cup chopped pistachios during the last few minutes of churning. Transfer to a lidded container before serving.
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