- Pistachios
- Coconut milk
- Maple syrup
- Almond extract
- Make sure to use a high-powered blender to blend the coconut milk and pistachios together for that smooth and rich texture.
- When tasting to adjust the sweetness, keep in mind that the pistachio ice cream will taste less sweet once frozen. You’ll want to add a bit more maple syrup to adjust for that.
- This is totally optional, but I like to chop up pistachios and sprinkle it over the ice cream before serving. It adds a delicious crunch, and I highly recommend you try it
- Combine coconut milk and pistachios in a blender and blend until smooth.
- Add the rest of the ingredients and blend together.
- Taste and add more maple syrup if you want it sweeter.
- Pour the mixture into an ice cream maker and churn following the manufacturer’s directions. The mixture should firm up into a ball after about 20-30 minutes.
- Transfer to an airtight container and freeze for at least 2 hours.
- Serve this delicious homemade ice cream in a bowl or cone, sprinkled with chopped pistachios for garnish
