Pistachio Chocolate Chip Coconut Ice Cream


April 2, 2016

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1. Add the cashew milk, coconut milk, vanilla, raw honey, salt and a 1/4 cup of pistachios into the blender and blend for 2 minutes on high. Refrigerate the mixture until fully chilled.

2. Chop the remaining 1/4 pistachios and mix in with the chocolate chips. Put in the freezer as needed.

3. Once the coconut mixture is thoroughly chilled, freeze it in your ice cream maker according to manufacturer instructions. During the last five minutes of churning, add the chopped pistachios and chocolate chips.


1- 3/4 cups of cashew milk

1-3/4 cups of full fat coconut milk

1/2 cup of local raw honey

1-1/2 cups of shelled unsalted pistachios

1/2 cup dairy, sugar, soy free mini chocolate chips

1/2 tsp vanilla extract

A pinch of salt


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