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Author Notes: A dairy-free, Indian- or middle-eastern- tinged revamp of pistachio ice cream. With chocolate, because, come on. Chocolate. —wenderzz
- 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
- 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.
- 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).
- 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.
- Cover and chill mixture in refrigerator for 2-3 hours or overnight.
- Process ice cream as per manufacturer’s instructions. In the last minute of processing, add in chocolate. Cover and freeze.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Middle Eastern Recipe