Low Sodium Dairy Free Pistachio Ice Cream

Total time8 hr 35 min

Prep time20 min

Cook time15 min

Low Sodium Dairy Free Pistachio Ice Cream

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Ingredients

6 servings

For the ice cream base

1 cup raw shelled pistachios, divided
Aiva Products Pistachio Halves & Pieces Woodstock Organic Dry Roasted and Unsalted Pistachios Flanigan Farms Pistachio Nuts Special Shelled - 2 Oz Flanigan Farms Pistachio Nuts Dry Roasted - 2 Oz Pistachio Kernels - 10 Oz
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2 cans (13.5 oz each) full-fat coconut milk
½ cup granulated sugar
2 tbsp tapioca starch
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp almond extract

For serving

¼ cup roasted salted pistachios, roughly chopped (optional)
Ingredient note
Limit or remove salt from this recipe if possible.

Instructions

1
Spread 3/4 cup of the raw pistachios on a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly golden at the edges, about 4–5 minutes. Transfer to a plate and let cool for 5 minutes.
2
Add the toasted pistachios to a blender along with 1/2 cup of the coconut milk. Blend on high until as smooth as possible, about 1–2 minutes, scraping down the sides as needed. The mixture will be a thick, pale green paste.

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