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Coconut Pistachio Ice Cream
Author: Melissa Howell
Ingredients
  • 1/2 cup shelled pistachios
  • 2 Tbsp. solid pure or virgin coconut oil melted (measure before melting, and melt over low heat on the stove, not in the microwave)
  • 1 cup whole milk divided
  • 2 cups heavy whipping cream
  • 3/4 cup sugar
  • Shredded coconut and chopped pistachios optional
Instructions
  1. Put the melted coconut oil, 1/2 cup shelled pistachios, and 1/2 cup of the milk in a blender and blend well. You can leave the pistachios a little chunky if you want, or try to blend them so they are very fine.
  2. Pour into a large bowl and add the other 1/2 cup of milk and sugar. Stir with a wire whisk until the sugar is dissolved.
  3. Add the 2 cups of cream and stir well.
  4. Add to your ice cream maker and follow the manufacturer's directions. Just before turning off the ice cream maker, you can add about 1/2 cup shredded coconut and 1/2 cup chopped pistachios if desired.
  5. Transfer to an airtight container and freeze for several hours or overnight.