No Churn Pistachio Ice Cream (Dairy-Free + Refined Sugar-Free)
Justin + Erica Winn
For the ice cream:
full fat coconut milk
pistachio nut meats
pure maple syrup
grass-fed gelatin or collagen
pinch of salt
For the topping:
pistachio nut meats, chopped
toasted coconut flakes
Place all of the ice cream ingredients in a blender and blend on high until the pistachios are pulverized and the mixture is creamy.
Pour the mixture into a bread pan or freezer safe pan. Chill for a few hours in the freezer.
If you've chilled your ice cream for more than a few hours, remove from the freezer about 15-20 minutes before you serve.
To serve, scoop ice cream into small bowls or ramekins, and sprinkle chopped pistachios and toasted coconut on top. Enjoy!
This will last in the freezer for about a week in an airtight container, but tastes best when served within a few hours of making or within a couple days.
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