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.
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.
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 ~
Do you think you could swap honey for the sugar? :) thanks!!
yes, i think you can!
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.
Arthur in the Garden!
Jeff @ Cheese-burger.net
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.
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?
It’s very easy to make but very yummy. We all love it. Thank you for a great recipe!
Yum! I’m assuming this is cholesterol-free since it’s vegan. I hope so because, then, I can eat it. :)
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 :)
This looks fantastic! I adore coconut and pistachio together!
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…
Yum!! This looks frickin amazing!!