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Pistachio Ice Cream

Don’t have an ice cream maker? Simply tip the mixture in to a container and leave in the freezer for five hours. Give the mixture a mix every half an hour.

Instructions

  • Combine half of the coconut cream with the cornstarch until the cornstarch dissolves.

  • Combine the other half of the coconut cream and half of the sugar together over a medium heat.

  • Stir in the cornstarch mixture, remove from the heat, tip in to a container and place in the refrigerator over night.

  • Scoop the ice cream in to a blender with the lemon juice, a pinch of salt, the remaining sugar and the pistachios. Blend until a smooth consistency forms.

  • Tip the mixture in to an ice cream maker and churn for 30 minutes. Freeze the ice cream over night and serve with cacao nibs and chopped pistachios on top.

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