Vegan Coconut and Pistachio Ice Cream

Vegan Coconut and Pistachio Ice Cream

This ice cream is the product of a good, old-fashioned, pantry stare. You know… the kind of quality time you spend staring blankly into your pantry trying to will potato chips to appear with your mind?  The kind of quality time you spend staring into the pantry wishing that all of the dried pasta, dried, beans, and jarred sauces would magically cook themselves up extra warm and cheesy so you don’t have to move a muscle.

Alas, muscled must be moved.

Luckily, this recipe is supreme in its simplicity!  These were all ingredients staring back at me from the pantry!  Coconut milk (the light variety), toasted coconut flakes, pistachios (I must have forgotten they were in there because I surely would have snacked on them if I knew), and sugar (of course).  We’re going to need an ice cream maker and a freezer, too.

Vegan Toasted Coconut and Pistachio Ice Cream

Vegan Toasted Coconut and Pistachio Ice Cream

The sugar is dissolved in warmed coconut milk.  Not too much.  This ice cream isn’t very sweet.

Once the sugar and coconut cream are mixed together, that’s it!  Time to freeze.  No egg yolk tempering nonsense.

I use this fancy ice cream maker.  I really love that works to freeze the ice cream consistently as it churns.  It’s totally the Cadillac of ice cream makers.  I pull it out every summer and want to fist pump in victory.  I also use this more traditional home ice cream maker.  It’s a good one too.  I have a lot of ice cream makers.  I could open an ice cream shop on my front porch.

Vegan Toasted Coconut and Pistachio Ice Cream

Once the ice cream is churned, I quickly stir in toasted coconut and chopped pistachios.

Vegan Coconut and Pistachio Ice Cream

Quick stir.  This business melts like mad!

Also… you could just get a spoon and start eating.  I mean… really.

Vegan Toasted Coconut and Pistachio Ice Cream

I  store my homemade ice cream in a loaf pan lined with parchment paper.  That’s normal, right?

Vegan Toasted Coconut and Pistachio Ice Cream

Topped with extra toasted coconut and frozen solid!  This ice cream is light, totally dairy-free, and packed full of bite between the coconut and pistachios.  I’d call this a successful pantry stare down.

Vegan Toasted Coconut and Pistachio Ice Cream

makes 4 cups

Print this Recipe!

2 (13.5 ounce) cans light coconut milk (you can use full fat coconut milk for a creamier consistency)

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

2 teaspoons bourbon (optional but helps for consistency)

1 cup unsweetened toasted coconut

1/2 cup chopped salted pistachios

In a medium saucepan over medium heat, combine 1 can of coconut milk with sugar.  Stir until milk is warmed and sugar is completely dissolved.  Remove from heat.  Stir in the remaining can of coconut milk, vanilla extract and bourbon.  Place in the refrigerator until cool, about 2 hours.

Once chilled, pour mixture into the bowl of an ice cream maker and blend until thick and frozen, at least 30 minutes.  Scoop mixture into a large bowl and add most of the toasted coconut, and all of the pistachios.  Quickly stir to combine.  Spoon mixture into a freezer safe container.  I used a 9×5-inch bread tin lined with parchment paper.  Top with remaining toasted coconut and freeze until frozen through, about 4 hours.  To serve, allow ice cream to sit at room temperature for a few minutes before scooping.  This will help the ice cream soften to a more manageable scoop.  

52 thoughts on “Vegan Coconut and Pistachio Ice Cream

  1. yes indeed, looks sooo good – coconuty creamy cold and crunchy – ! i have done that pantry stare so often. one time it resulted in me pouring graham cracker crumbs in my mouth, then spooning peanut butter in, then eating a baking chocolate square.

  2. Yummy! Definitely trying this out…today! If you store your ice cream in a loaf pan, how do you cover it and keep it from freezer burn?


  3. Making this ASAP. I love that you used light coconut milk, most recipes call for full fat. Sometimes you just want something a little less heavy! Thanks for the recipe, Joy!

  4. Coconut is one of my new favorite ingredients now! It’s perfect on desserts, but we also found another amazing use for it: coconut bacon. All you have to do is toss some coconut shavings with liquid smoke and pop them in the oven for a little bit. We add them to salads, on top of pancakes, and even in some vegan mac n’ cheese. It’s seriously the greatest thing ever!

  5. Thanks for using one of my favorite words – “Cadillac” as an adjective. :-)

    Ice cream looks delish, too.

  6. I like the parchment lined loaf pan idea. Take the whole thing out and make nice clean slices…hmmm…for ice cream sandwiches…hmmm. Your posts always churn up inspiration.

  7. It’s winter here, and now I want to make ice cream. Looks awesome! I have no ice cream make though, do you think it would turn out as good with a bit of muscle power?

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