Cardamom pistachio chocolate chip ice cream

July  7, 2015
Photo by wenderzz
Author Notes

A dairy-free, Indian- or middle-eastern- tinged revamp of pistachio ice cream. With chocolate, because, come on. Chocolate. —wenderzz

  • Serves 8
  • 1 1/2 cups shelled, unsalted pistachios
  • Filtered water to cover, for soaking
  • 1 3.5 oz. can coconut milk
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 cup honey (or agave nectar if you are vegan)
  • 2 tablespoons light corn syrup
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons cognac (optional)
  • 1/2 cup chopped dark chocolate or dark chocolate chips
In This Recipe
  1. Soak pistachios in filtered water overnight. Drain and rinse. Optional: peel off the dark skins to get a better color and texture. This is a tedious step, and I don't think the end product would suffer too much if you skipped it.
  2. Place the soaked pistachios and coconut milk in blender; process until smooth (taking breaks to scrape down the sides and blend again if you have a less-than-high-powered blender like mine).
  3. Bring the pistachio milk, sugar, honey and corn syrup to a simmer in saucepan over medium heat. Remove from heat, stir in cardamom, vanilla extract, and cognac and set aside to cool. Strain through a sieve.
  4. Cover and chill mixture in refrigerator for 2-3 hours or overnight.
  5. Process ice cream as per manufacturer’s instructions. In the last minute of processing, add in chocolate. Cover and freeze.

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