Low Iodine Dairy Free Pistachio Ice Cream
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Learn more →Ingredients
6 servings
For the ice cream base
- 1 cup raw shelled pistachios, divided
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup granulated sugar
- 2 tbsp tapioca starch
- ¼ tsp fine salt
- ½ tsp almond extract
For serving
- ¼ cup roasted salted pistachios, roughly chopped (optional)Ingredient note
Choose salt that is explicitly listed as non-iodized or varieties like Kosher, Himalayan pink salt or coarse salt which are naturally low in iodine.
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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