I love pistachios. And ice cream. So why not pistachio ice cream? To tell the truth, I have never had pistachio ice cream in my whole life. That green color was always such a turn off. But I always have pistachio meat in the house which I like to use for crusted tofu, pesto, quinoa pilaf, or just on top of salads. But on this summer day, they found their way into my ice cream maker!
Note: If you want “white” ice cream, use vegan cane sugar. Check out my post on different vegan sugars. Today I used coconut palm sugar.
2 cans coconut milk
1/4 + 1/2 cup vegan sugar, divided
1 cup pistachio nut meat
1 teaspoon vanilla extract
1/2 teaspoon sea salt
Combine 1 cup of pistachio meat and 1/4 cup of vegan sugar in the food processor. Process until finely ground.
Pour the coconut milk, the pistachio mixture, the rest of the sugar, the vanilla extract and the salt into a bowl. Mix together and refrigerate for at least 2 hours.
Pour the coconut milk mixture into the ice cream maker and churn for 10 minutes.
Turn out into a Tovolo ice cream tub or a freezer safe container with a piece of wax paper on top. Freeze, and enjoy!