Pistachio Coconut Ice Cream Recipes
PISTACHIO AND COCONUT ICE CREAM
Provided by Door To My Kitchen
Number Of Ingredients 6
Steps:
- If using coconut cream leave in the fridge overnight as this will thicken the cream.
- Place the coconut cream or fresh cream in the bowl with the whisk attachment fitted. Whisk 1 Min/Speed 3. Check the stiffness of the cream and continuing whisking in intervals of 30 Sec/Speed 3until very stiff. Reserve in a bowl and clean the bowl and wipe dry.
- Place the pistachios into the bowl and blitz 10 Sec/Speed 9. Scrape with a spatula then blitz again 20 Sec/Speed 10or until it resembles a nut paste.
- Add coconut milk and honey to the bowl. Beat 15 Sec/Speed 5and scrape the sides with a spatula. Beat again 10 Sec/Speed 5until well mixed.
- At this stage you may pour the mixture directly into the ice lolly moulds and freeze. However, for a more creamy and smooth texture pour into large and wide freezable container or into silicone ice cube moulds. Freezer for 1 ½ hours and remove from the freezer and the mould. Place into the TC bowl and blend 5 sec/speed 5 until combined.
- Place into ice lolly moulds and freeze for approximatley 5 hours.
- To prepare the topping, place the pistachios in the bowl. Chop 4 Sec/Speed 5or until they resemble chunky chopped nuts. Remove from the bowl.
- Place the chocolate chips in the bowl. Melt 1 Min/35˚C/Speed 2. Scrape down the sides with a spatula and continue to melt 2 Min/35°C/Speed 2.
- Release the the ice cream from the moulds and dip in the melted chocolate and then sprinkle with pistachios. Place on a baking tray lined with baking paper and place in the freezer until the chocolate sets.
- Place in an airtight container in the freezer until required.
Nutrition Facts : Calories 321, Sugar 20 g, Sodium 16.4 mg, Fat 21.9 g, SaturatedFat 9.2 g, TransFat 0.2 g, Carbohydrate 27.7 g, Fiber 3.9 g, Protein 5.9 g, Cholesterol 14.4 mg
PISTACHIO COCONUT ICE CREAM
Provided by Christi Johnstone
Number Of Ingredients 7
Steps:
- Put the melted coconut oil, pistachios, and milk into a blender or food processor and process until nuts are pulverized. Alternately, you can leave some larger nut pieces if you prefer to have a more chunky ice cream.
- Pour nut mixture into a large bowl and add sugar. Mix well. Add instant pistachio pudding powder. Whisk in until fully incorporated. Add heavy whipping cream and mix well.
- Pour into your ice cream maker and follow the manufacturer's directions. When soft-serve consistency is reached, slowly add the shredded coconut and let ice cream machine run another minute or two until the coconut is distributed throughout.
- Transfer ice cream to an airtight container and freeze for several hours or overnight.?
PISTACHIO COCONUT ICE CREAM
A quick blender vegan pistachio coconut ice cream recipe (make it as pops or as scoopable ice cream), made without churning. Gluten-free, refined sugar-free, oil-free.
Provided by Audrey @ Unconventional Baker
Categories ice cream
Time 10m
Number Of Ingredients 8
Steps:
- Blend all ice cream ingredients together in a power blender until completely smooth.
- Transfer into a silicone*** pops mold (or a glass container if not making pops) that's set on a flat metal tray. If you have a bit of mixture left over that doesn't fit into your molds, pour it into a small glass container. Freeze overnight, or for at least 6 hours to set. Then carefully pop the ice cream out of the molds. If consuming these like ice cream instead, then once the mixture chills and sets simply scoop and enjoy.
- Optional: drizzle the pops with melted chocolate and sprinkle with rose petals if desired. For this step, I recommend keeping a flat chilled metal tray lined with parchment paper handy and keep the unmolded pops on it. Return back to the freezer. Once your chocolate mixture is melted and you're ready to drizzle, remove the tray from the freezer, drizzle the chocolate and sprinkle on the roses. Then briefly return back to the freezer for the chocolate to set.
- Enjoy! Keep the pops frozen until ready to consume. I stored mine in a glass container, separated with a small piece of parchment paper lining in between each pop.
PISTACHIO COCONUT ICE CREAM
Vegan, sugar-free, no-cook, easy, delicious and nutritious with pistachio goodness! Who said treat food can't be healthy? Serve immediately or freeze until firm. After it's thoroughly frozen, transfer to the refrigerator 30 minutes before serving for easier scooping, or divide with a thin, sharp knife.
Provided by Nattonori
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 50m
Yield 14
Number Of Ingredients 10
Steps:
- Pulse 3/4 cup pistachios in a coffee grinder until finely ground. Transfer to a blender.
- Pulse flax seeds in a coffee grinder until finely ground. Add to the blender.
- Pour coconut milk into the blender. Add vanilla extract, stevia powder, xanthan gum, coconut oil, almond extract, and black salt; blend until very smooth, about 2 minutes.
- Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.
- Pour mixture into an ice cream maker and churn according to manufacturer's instructions, adding 1/2 cup chopped pistachios during the last few minutes of churning. Transfer to a lidded container before serving.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 6.1 g, Fat 18.6 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 11.6 g, Sodium 59.1 mg, Sugar 1 g
EASY PISTACHIO ICE CREAM
This is a simple way to make ice cream with three ingredients. Pistachio is my favorite flavor, but any pudding flavor will do. I used skim milk with great results but am certain that fuller fat milk would result in an even creamier product.
Provided by Sweet Apron
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 3
Steps:
- Mix sweetened condensed milk, milk, and pudding mix together in a bowl; transfer to an ice cream maker and process according to manufacturers' instructions.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 53 g, Cholesterol 27.1 mg, Fat 7.2 g, Protein 7.2 g, SaturatedFat 4.4 g, Sodium 336.5 mg, Sugar 49.8 g
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