How to cook a vegan ice cream with coconut and pistachios.

How to cook a vegan ice cream with coconut and pistachios

Even if you’re not vegan, you will certainly want to taste this refreshing dessert based on coconut milk!


On 6 servings:

● Coconut milk — 1125g.,
● Coconut flakes — 1.5 cups,
● gGranulated sugar — 0.8 cups,
● Salted pistachios — 0.8 cups,
● Vanilla extract — 1.5 tsp.,
● Bourbon — 3 tsp.


1. For a richer flavor to start cooking dry the coconut (you can also use coconut flakes) on a dry frying pan or in the oven.

2. In a small saucepan, combine half the rate of coconut milk with sugar. Put the mixture on medium heat and, stirring, wait until the sugar is dissolved. Then remove the saucepan with sweet milk from the heat and add the remaining milk, vanilla extract and bourbon (alcohol will help to obtain the right consistency, not neglect them!). Thoroughly mix all ingredients and place in the cold for a couple of hours.

3. Then move the mixture in the cream freezer and stir for half an hour.

4. Half an hour later Put the mass into a large container and sprinkle in coconut (not all — leave a little) and all the salted pistachios, which may optionally be pre-crushed using, for example, a rolling pin. Stir to nuts were distributed in coconut weight.

5. Put parchment paper container for ice cream. Transfer to the mass, sprinkle with coconut and set for 4 hours in the freezer. About half an hour before serving, remove it and leave at room temperature, so it was easy to spread out on the ice-cream bowls.

Bon Appetit!!!

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