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.
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.
Once the ice cream is churned, I quickly stir in toasted coconut and chopped pistachios.
Quick stir. This business melts like mad!
Also… you could just get a spoon and start eating. I mean… really.
I store my homemade ice cream in a loaf pan lined with parchment paper. That’s normal, right?
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
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.
Girl Named Allyn
I have a husband with a dairy allergy (I even make our own coconut milk http://girlnamedallyn.wordpress.com/2014/05/28/homemade-coconut-milk/), so hells yeah, this is so gonna happen. Really love the idea of this. Mmm…
cococakeland
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.
Leigh Ann
Love love love! One of my favorite things to make in the summer is homemade ice cream and I’m definitely going to have to give this recipe a go!
Taylor
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?
xoxo
Taylor
Gina
this looks yummy. Can it be made with the treta pack (in the box) coconut milk as well?
joythebaker
I’ve never tried it before Gina, I can’t see why you couldn’t make it that way!
Ella
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!
youtube.com/sparklesandsuch26
joythebaker
the full fat coconut milk has soooooo much fat. i just can’t justify it.
Alex
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!
joythebaker
coconut bacon!?!?! you just blew my mind.
Suzi
Cannot wait to make this! So excited it’s dairy-free!!
Ruthie
Thanks for using one of my favorite words – “Cadillac” as an adjective. :-)
Ice cream looks delish, too.
joythebaker
are cadillacs even still cool? i think no. apt description? i think no.
Laura @ Raise Your Garden
Cutest ice cream ever! Can ice cream be cute? I love coconut. I love pistachios. I would not have thought to pair them together in this ice cream blend. So excited =)
CBnAVL
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.
joythebaker
slicing feels like a really good idea!
foodlikecake
That looks so good!
Stacey
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?
staceylives.blogspot.com
Lia @ smellofespresso.com
Of all the bloggers I love I think you would pull off a tv show the best!
joythebaker
the best/the worst? perhaps.
Lia @ smellofespresso.com
Best for entertainment and the amazing food is a given :-)
Belinda Lo (Moonblush Baker)
Oh if only my pantry stare resulted in things like this. Mine just leave me dishearten and walking away with a packet of pretzels.
Love the topping on this! It must be delicious!