Toasted pistachios blend into a thick, pale green paste that gets whisked into a rich coconut milk base, thickened with a touch of tapioca starch until it's velvety and spoonable. A hint of almond extract deepens the nutty flavor, while a fine strain keeps the churned base perfectly smooth before it hits the ice cream maker. Folding in extra chopped pistachios during the last few minutes of churning gives every scoop little bursts of crunch against the creamy base. It freezes into a dense, scoopable pint that tastes indulgent but is built entirely from plant-based staples, no dairy in sight. Finished with a scatter of roasted pistachios on top, this one is a genuinely satisfying treat to keep in a vegan freezer rotation.
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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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