Ingredients
The following ingredients have 4 Servings
- 1/2 c. shelled (unsalted pistachios (I get them in the bulk bin at my local farmer's market store, like Sprouts or Whole Foods))
- 2 Tbsp. coconut oil (melted)
- 1 c. whole milk
- 2 c. heavy whipping cream
- 3/4 c. granulated sugar
- 2 Tbsp. instant pistachio pudding powder
- 1/2 c. sweetened shredded coconut
Instruction
- Put the melted coconut oil, pistachios, and milk into a blender or food processor and process until nuts are pulverized. Alternately, you can leave some larger nut pieces if you prefer to have a more chunky ice cream.
- Pour nut mixture into a large bowl and add sugar. Mix well. Add instant pistachio pudding powder. Whisk in until fully incorporated. Add heavy whipping cream and mix well.
- Pour into your ice cream maker and follow the manufacturer's directions. When soft-serve consistency is reached, slowly add the shredded coconut and let ice cream machine run another minute or two until the coconut is distributed throughout.
- Transfer ice cream to an airtight container and freeze for several hours or overnight.?
