Ingredients:

  • 1 cup (240ml) unsweetened coconut milk
  • 1 cup (240ml) heavy whipping cream
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • 1 cup (125g) shelled unsalted pistachios, roasted
  • 1/2 cup (120ml) honey or agave syrup
  • 1/4 tsp salt
  • Finely chopped pistachios (about 2 tbsp)
  • Optional: Whipped cream for topping

Instructions:

  1. In a food processor, combine shelled pistachios, honey/agave, and salt. Pulse until finely ground and blended into a paste.
  2. In a mixing bowl, whisk together coconut milk, heavy cream, sugar, and vanilla extract until well combined.
  3. Gently fold the pistachio mixture into the cream base using a spatula until evenly incorporated.
  4. Use an ice cream scoop or tablespoon to fill silicone molds or cups with the pistachio cream mixture. Tap the molds lightly to remove air bubbles.
  5. Place filled molds in the freezer for at least 4 hours, or until completely firm.
  6. Once frozen, gently remove from molds and garnish with chopped pistachios and/or whipped cream if desired.