Ingredients

The following ingredients have 4 Servings
  • 1 cup of pistachio nuts (de-shelled, (100g))
  • 2 cups of coconut coconut (must be full fat (400ml or 13oz))
  • ½ cup of coconut sugar (80g or coconut condensed milk to taste )
  • 1 coconut solids from a can of chilled coconut milk
  • any extras frozen banana, cashew nuts or avocado (see notes for guidelines)

Instruction

  • Put your ice cream maker bowl in the freezer and make sure it is fully frozen before proceeding with the recipe unless you are leaving the nuts to soak overnight.
  • Place the pistachio nuts in a large bowl with enough luke warm water to cover it and soak overnight or for several hours.
  • Place the pistachio nuts, coconut sugar and coconut milk into a blender and blitz into a smooth consistency.
  • If you don't own a high speed blender (i.e vitamix , Ninja or blend tech), you may need to strain the liquid in a cheesecloth or through a sieve to eliminate any grittyness.
  • Pour the liquid into a bowl and stir in the coconut solids (or thicker part of a can of chilled coconut milk)
  • Set aside and refrigerate overnight or 2-3 hours if you can't wait and want to fast track things.
  • Set up your ice cream maker with the frozen bowl etc...
  • Switch on the machine and slowly pour in the liquid contents then allow it to churn into soft ice cream (the time it takes depends on the model).
  • Pour the soft ice cream into a ice cream container (I lined mine with parchment paper to omit freezer burn)
  • Leave to set in the freezer for 1-2 hours before serving.