• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • New Magazine!
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Vegan Coconut and Pistachio Ice Cream

June 12, 2014 by Joy the Baker 52 Comments

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.  

Previous PostNext Post

Filed Under: Featured Vegan, Nuts, Recipes, Vegan

Previous Post: « Beer Battered Onion Rings and Buttermilk Ranch Dressing
Next Post: Our Summer Reading List »

Reader Interactions

Comments

  1. beccalex89

    October 11, 2015 at 6:17 pm

    I’ve tried this recipe twice now – with full fat coconut milk and light. Unfortunately it has been a failure both times. The texture never quite comes together and each time it is frozen, it becomes rock-solid like ice and is impossible to scoop even after thawing 10 minutes. Really disappointing :( I think this recipe could use more testing.

    Reply
  2. Hai

    March 26, 2015 at 6:25 pm

    I just put my batch in the freezer. Really good recipe, Joy :D Machine time can differ depending on which model (mine took closer to an hour to churn), and I used about a teaspoon of corn starch as a thickener instead of bourbon (other vegan ice cream recipes use it, I noticed). Ah, but my taste test of the ‘soft serve’ was heaven. A little more icy consistency than the thickness that only comes with dairy (I couldn’t justify using the full-fat coconut milk, either), but don’t let this discourage you from making! The flavor is absolutely worth it ~

    Reply
  3. Aly

    September 22, 2014 at 11:47 am

    Do you think you could swap honey for the sugar? :) thanks!!

    Reply
    • joythebaker

      September 22, 2014 at 3:22 pm

      yes, i think you can!

      Reply
  4. stepheffken

    August 4, 2014 at 2:14 pm

    This recipe is easy and delicious. I am on a diet where I cannot have dairy or nuts (for breastfeeding a baby who has intolerances). I left out the pistachios and toasted coconut and it is still incredible. Makes me feel like I can still enjoy the finer things in life – like ice cream. Also, if you’ve tried to buy coconut ice cream in the store you’re aware of how expensive it is. This is WAY cheaper.

    Reply
  5. Arthur in the Garden!

    July 21, 2014 at 3:22 pm

    WOW!

    Reply
  6. Jeff @ Cheese-burger.net

    June 19, 2014 at 3:58 am

    I let the ice cream sit at room temperature for just 1 minute before diving in. That’s the longest that I can bear. Any longer and I’d be screaming. Cool ice cream maker by the way.

    Reply
  7. Lori

    June 17, 2014 at 8:33 pm

    I don’t think I let my fluff-ify enough in the ice cream maker. I ran it for a half an hour, put it in a bowl, mixed the crunchy bits in, and put it in the freezer. All day, been dreaming of coming home to this. But man!!! It’s hard as a rock!! That didn’t stop me from scraping the top, though. Flavor is so good. SO, so good. Did I screw up somehow to get the rock hard, icy texture?

    Reply
  8. Alisa@Tenml

    June 17, 2014 at 2:44 pm

    It’s very easy to make but very yummy. We all love it. Thank you for a great recipe!

    Reply
  9. Bobbib

    June 17, 2014 at 11:52 am

    Yum! I’m assuming this is cholesterol-free since it’s vegan. I hope so because, then, I can eat it. :)

    Reply
  10. sprophet

    June 17, 2014 at 9:58 am

    i just love your posts. This ice cream is going to be a huge hit with all of my vegan friends. I agree with another comment that you’d be an excellent tv cook! I’d watch :)

    Reply
  11. Tracy

    June 15, 2014 at 6:31 pm

    This looks fantastic! I adore coconut and pistachio together!

    Reply
  12. Joshua Hampton

    June 14, 2014 at 9:48 am

    I wish my pantry would cough up magic items like these. And if I made this ice cream at home, it will never make it to the freezer. I’ll end up eating it right after churning it. It looks so good…

    Reply
  13. addalittle

    June 14, 2014 at 8:06 am

    Yum!! This looks frickin amazing!!
    https://youtube.com/addalittlefood

    Reply
« Older Comments
Comments Page 3 of 3
« Previous 1 2 3

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Featured Vegan

Vegan Banana Pecan Muffins

Yesterday we talked about my favorite Vegan Egg Substitutes because I feel like I should know what the heck is going on when it comes to egg-free baking. Today we’re putting our new lessons into action and making Flax Seed Eggs for tender Banana Pecan Muffins. It’s simple!  While we aren’t necessarily glazing everything in chocolate…

Read More

Vegan Carrot Jalapeño Soup

Soup is my barometer. Soup tells me how much a restaurant cares about the details of their dishes.  It’s not the daily fish special or the fanciest steak on the menu that can tell you everything about a restaurants menu… all of the details and love and care  (if they are there) are in the…

Read More

Raspberry and Pomegranate Smoothie with Green Tea Ice Cubes

Don’t look at me with those sad-clown eyes (wait… is that a thing?).  It can’t be all Peach Cobbler Cinnamon Rolls around here.  That’s unrealistic (though delicious) and downright daunting (though delicious). When the day’s diet turns a bit too indulgent, I reach for a blender and try to coax whatever fresh ingredients I have into…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Berry crostata topped with whipped cream with coffee.

A Single Serve Berry Crostata Recipe

fresh baked blueberry cobbler on a plate with vanilla ice cream on top.

The Secrets To My Favorite Blueberry Cobbler

POPULAR CAKES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Slice of coconut cake on small white plate with coffee.

My favorite Coconut Cake is actually made with cake mix

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
My EASIEST Strawberry Sheet Cake is also my absolu My EASIEST Strawberry Sheet Cake is also my absolute favorite. Get into a box of white cake mix and fresh 🍓🍓 purée! Topped with a thick layer of strawberry cream cheese frosting - this cake is a little pink dream! ⁣
⁣
The Easiest Strawberry Sheet Cake recipe linked in the bio for you! 💋
Our resident reader, @tobyfels shares my favorite Our resident reader, @tobyfels shares my favorite list of the summer on Joy the Baker this year: The Best Books for Summer 2022!  As a person who reads Beach Reads all year long, this is IT! With titles by @ashleymcoleman_ @anarasong @annleary @bonnie_garmus_author @heyashposton @annabelmonaghan @greerhendricks @sarahpekkanen @shelbyvanpeltwrites @marilynsimonrothstein @@misterosman and @kirstin.chen. The guide to your bookworm summer linked in the bio!
Over here testing the limits of “you are what yo Over here testing the limits of “you are what you eat” and will soon be taking my final form as a summer tomato. ⁣🫠🍅
⁣
This Mediterranean Feta and Fresh Tomato Tart is an absolute show stopper with a buttery crisp, press-in crust, whipped feta, and layers of fresh tomato, cucumber, onions, and olives. I’ll leave the recipe linked in the bio - it’s really very special. Join me. We are 🍅🍅.
Here are my two best kept secrets for getting thro Here are my two best kept secrets for getting through this summer.  I’ve never been much for secrets so I’m letting you right in! ⁣
1.	I’m committed to folding crumbled chewy brownies into the easiest homemade no-churn ice cream.⁣
2.	I’m shopping for all of my baking and summer entertaining essentials, wine and cheese at the new @aldiusa stores opening across the Gulf Coast! Wait… you’re as obsessed with ALDI as I am, right? The shopping is always easy and affordable and I always come home with a fun treat among my essentials. Hit up my stories to see my grocery haul (and the chips I ate in the car on the way home) and head to your nearest ALDI for your summer essentials!  #ad⁣
⁣
I’ll leave the recipe and your #ALDILove grocery list linked in the bio!
Let’s just make one! ⁣ ⁣ One Single Berry Cr Let’s just make one! ⁣
⁣
One Single Berry Crostata just you for. Double the recipe (🔗 in the bio) only if you want to share. ⁣
⁣
#joythebaker #berry #crostata #smallbatch #dessert #foodblogfeed
The freezer is packed with ice cream treats from h The freezer is packed with ice cream treats from here on out, and that’s a promise. ⁣
⁣
Find this Milk and Cereal Ice Cream Bar and loads of other semi-homemade ice cream treats linked in the bio! 💓🍦🫠
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up