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.