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Pistachio Coconut Ice Cream

Pistachio Coconut Ice Cream

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  • 1/2 c. shelled unsalted pistachios (I get them in the bulk bin at my local farmer's market store, like Sprouts or Whole Foods)
  • 2 Tbsp. coconut oil melted
  • 1 c. whole milk
  • 2 c. heavy whipping cream
  • 3/4 c. granulated sugar
  • 2 Tbsp. instant pistachio pudding powder
  • 1/2 c. sweetened shredded coconut


  • Put the melted coconut oil, pistachios, and milk into a blender or food processor and process until nuts are pulverized. Alternately, you can leave some larger nut pieces if you prefer to have a more chunky ice cream.
  • Pour nut mixture into a large bowl and add sugar. Mix well. Add instant pistachio pudding powder. Whisk in until fully incorporated. Add heavy whipping cream and mix well.
  • Pour into your ice cream maker and follow the manufacturer's directions. When soft-serve consistency is reached, slowly add the shredded coconut and let ice cream machine run another minute or two until the coconut is distributed throughout.
  • Transfer ice cream to an airtight container and freeze for several hours or overnight.?
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