Disclaimer: this is going to be the best non-dairy ice cream you've ever had. Girl, it just might be the best ice cream you've ever had, period. It's so unbelievably spot on, I truly believe if you didn't tell people they weren't eating regular ice cream, they may not even suspect. What they will do, however, is ask you for the recipe, at which time you're going to have to come clean. Good luck! —Helen Williams
organic coconut milk (Full fat is best!)
1 1/2 cups
roasted and unsalted pistachios, shelled
Once you've shelled your pistachios (a painstaking task, so make sure the people enjoying the results of your labor know just how much labor was involved), add 1 cup to a food processor fitted with an S-blade. Reserve the other 1/2 cup for later. Pulse the pistachios until they've gotten as fine as possible, about 20 pulses should make this happen.
From here, you can either add a 1/2-1 cup of your coconut milk directly to the food processor and blend together with the pistachios until creamy. But for the absolute smoothest results possible, transfer the pistachio crumbs and 1/2-1 cup of coconut milk to a high power blender. Blend until you've achieved a thick-but-smooth texture (think peanut butter, but with pistachios).
In a medium stockpot, add your coconut milk, honey, pistachio paste and vanilla. Bring this mixture to a light simmer over medium heat, whisking vigorously to combine.
Separate a few tablespoons (two to three) of your warm base into a small bowl. Add your arrowroot and whisk together until completely smooth.
Add the arrowroot mixture back to your base. Whisk everything together for about one minute and then remove from the heat.
If you're using the matcha (which is mostly only meant to give your ice cream a more traditional green-ish hue), whisk in now until fully incorporated.
Transfer your ice cream base to a large bowl and refrigerate for about 3-4 hours or up to overnight.
Once completely chilled, add to your ice cream maker of choice to churn. (If you're using the KitchenAid Ice Cream Maker attachment, this will take about 15-20 minutes on medium speed.)
Transfer again (lots of transferring in the ice cream making process, no?) to a freezer safe container, layering your remaining 1/2 cup of pistachios (which you can chop or leave whole) as you go. Put the container in the very back of your freezer for 4-6 hours or until completely hardened.
Serve with a few remaining chopped pistachios (if you haven't gobbled them up while anxiously waiting) and a drizzle of honey: enjoy!