Super Quick Coconut and Pistachio Ice-Cream

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READY IN: 3hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup shelled pistachios, toasted
  • 13
    cup desiccated coconut, toasted
  • 2
    liters vanilla ice cream (softened in the fridge for 1 hour)
  • 12
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DIRECTIONS

  • Toast the pistachios and coconut seperatley in a heated DRY frying pan (no oil at all).
  • Place in a very large bowl. Add the coconut cream and the ice-cream and stir until well combined.
  • Return to the ice-cream container and firm back up in the freezer (about 2 hours).
  • Serve as is or with chocolate syrup and whipped cream as a very grown up ice-cream sundae!
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