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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.  

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Reader Interactions

Comments

  1. Meredith

    June 13, 2014 at 6:31 pm

    Amazing summer treat!

    Reply
  2. Luu

    June 13, 2014 at 6:55 am

    Oh Joy, this vegan coconut ice cream looks just delicious! Wish to have this in my freezer right now! :D Best, Luu

    Reply
  3. Denisse

    June 13, 2014 at 6:45 am

    Successful pantry stare down indeed! I believe I have all these items in my own pantry currently…this recipe is calling my name!

    Reply
  4. Miss Sophisticate

    June 12, 2014 at 9:02 pm

    This looks amazing! I make a regular (not vegan) pistachio ice cream utilizing rose water, saffron, and of course pistachios which turns out really delish too. You should give it a try, I think it would work well with this vegan version :)

    Reply
  5. Emily @ Life on Food

    June 12, 2014 at 6:27 pm

    I always have this problem when ordering ice cream. My two favorite flavors are pistachio and coconut. You just solved the problem. This looks amazing. I use a loaf pan too. Easier for scooping right?

    Reply
  6. Heather

    June 12, 2014 at 4:23 pm

    I like it very much, I did some coconut milk whipped on top of berries topped with crunchy sweet/salty coconut flakes last week and I was in heaven. Can’t wait to try this out!!!

    Reply
  7. Laura (Tutti Dolci)

    June 12, 2014 at 4:18 pm

    love that pistachio coconut topping!

    Reply
  8. Joanna

    June 12, 2014 at 12:28 pm

    Wow! Looks absolutely delicious! Need to try it out!

    http://www.allnnothing.com

    Reply
  9. peanutbutterandonion

    June 12, 2014 at 11:56 am

    I would totally visit your ice cream porch. Love this, and pulling out my ice cream maker this weekend

    Reply
  10. Abby @ The Frosted Vegan

    June 12, 2014 at 11:54 am

    Gurlll yes to this!! Also, I saw the comment above about coconut bacon, it’s a thing and it’s awesome!!

    Reply
  11. Averie @ Averie Cooks

    June 12, 2014 at 10:33 am

    Joy I have been on a major pistachio kick to the point I have the thumb blisters to prove it from shelling so many :) I love coconut milk ice cream too. Pinned!

    Reply
  12. Natty

    June 12, 2014 at 10:29 am

    That looks sooo delicious!

    Reply
  13. jo

    June 12, 2014 at 10:09 am

    Ice “cram” maker! That makes sense to me too..being as that’s what happens to really good ice cream ;)

    Reply
    • joythebaker

      June 12, 2014 at 10:38 am

      hahaha! i’m the worst.

      Reply
  14. sundiegoeats

    June 12, 2014 at 9:59 am

    I’ve been really into the banana ice creams (just frozen banana + food processor) but a coconut variety would be quite nice. Sadly my ice cream maker stayed with my mom so will have to find a recipe with a little less churning (consequently probably a lot more coconut fat so it doesn’t freeze solid)…

    Reply
  15. Jena

    June 12, 2014 at 9:56 am

    I am totally buying my hubby an ice cream maker for his upcoming birthday…not so much because he wants one, but because I wanna make ice cream to stuff my face with!!! This may have to be the first recipe I use- looks delish!

    Reply
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