Ingredients
Coconut milk- Maple syrup
- 3/4 cups of pistachios (+ more for garnish)
- 2 1/2 cups of coconut milk (full-fat)
- 1/4 cup of maple syrup (or more to taste)
- 1/2 teaspoon of almond extract
Directions
This no-churn ice cream blends the nutty goodness of pistachios with the creamy richness of coconut for a smooth, satisfying dessert. Lightly sweetened with maple syrup, it's a refreshing, dairy-free treat that fits perfectly into a wholesome lifestyle. Ideal for hot days or anytime you crave a scoop of something indulgent yet nourishing.
- In a high-powered blender, blend the coconut milk and pistachios until smooth and creamy.(3 minutes)
- Add the maple syrup and almond extract. Blend again. Taste and adjust sweetness if needed.(2 minutes)
- Pour the mixture into a loaf pan and spread it evenly.(1 minute)
- Place in the freezer. Stir the mixture every 30 minutes for the first 2 hours using a metal spoon. Then freeze for two hours, or until firm.(4 hours)
- Let sit at room temperature for 10–15 minutes before scooping. Serve topped with chopped pistachios, if desired. Enjoy!
