This creamy, no-egg ice cream gets its lush texture from full-fat coconut milk and a generous blend of toasted pistachios, whisked with tapioca starch until thick and silky on the stovetop. That pistachio paste is the real flavor engine here, giving the base a deep, nutty color and richness without any custard fuss or tempering eggs. A touch of almond extract rounds out the flavor, while a final fold of raw pistachios through the churn adds little pockets of crunch in every scoop. Once frozen firm, it scoops up smooth and dense, finished with a sprinkle of chopped roasted pistachios for extra texture on top. It's a solid pick for a gluten free freezer stash, since the whole base builds from nuts, coconut milk, and starch rather than any flour-thickened custard. Simple pantry staples, a blender, and an ice cream maker are really all this one asks of you.
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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.
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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