Toasted pistachios get blitzed into a thick, pale-green paste, then whisked into a rich coconut milk base with just enough tapioca starch to keep every scoop dense and creamy rather than icy. A hint of almond extract deepens that toasty, nutty flavor, while a quick trip through a fine-mesh strainer guarantees a silky, ultra-smooth finish. Churned low and slow, the base whips up into soft peaks studded with finely chopped pistachios for texture in every bite, then freezes into a scoopable pint you'll want to dig into straight from the container. A scattering of roasted pistachios on top adds the perfect crunchy finish. This one's a genuinely satisfying treat to keep on hand for a lactose free freezer, no compromise on flavor or texture.
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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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