Recipe: Pistachio Coconut Ice Cream

If you’re skipping the dairy but still want to indulge, these luscious frozen treats will make all your ice cream dreams come true. Most rely on coconut milk for the rich, creamy texture, then call for vibrant ingredients like fresh fruits, nuts, maple syrup, and cocoa powder. The result? Delicious dairy-free desserts that can top off any meal. We are drooling over this recipe.

Try this delicious Pistachio Coconut Ice Cream recipe:

Makes about 1 quart


1 3/4 cups pistachio milk 1 3/4 cups fresh coconut milk 1/2 cup raw organic agave nectar 2 vanilla beans, split and scraped 3 organic apricot kernels 1/4 to 1/2 teaspoon spirulina powder for color (optional)


  1. Combine the pistachio milk, coconut milk, agave nectar, scraped vanilla bean seeds, apricot kernels, and spirulina in a blender. Blend on high until silky smooth, at least 1 minute.
  2. Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.


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