I finally got round to making chocolate and pistachio coconut ice cream, as so brilliantly presented on Tabitha’s gluten-free dishes blog. Apologies for the psychedelic colours above.
I only made half the recipe to see if it would work, as I’ve never made ice cream before and don’t have an ice cream maker.
- 1 can of organic coconut milk
- 2 medium egg yolks
- 1/4 cup of maple syrup
- 4 tsp raw honey
- 35g whole, shelled, unsalted pistachio nuts
- 35g dairy-free dark chocolate (I used a mixture of Wonky Willie’s Cacao drops and Kinnerton dairy-, nut-, egg- and gluten-free chocolate)
- 2 pinches of Maldon sea salt
For the recipe, click on this link – I’m not taking any credit for this one!: Tabitha’s amazing ice cream recipe
I was surprised at how simple the preparation was. I used a basic plastic tupperware-type container which I placed into the freezer and stirred regularly as Tabitha suggested – it had set within 15-ish hours. I needed to take it out about 15 mins before we wanted to eat it as it had set so hard. Next time I won’t put such dark chocolate in (85%) as the after taste was a bit much and I’ll measure the ingredients more carefully as I was a tad haphazard which could have affected the texture.
It was half-sorbet, half-ice cream. You can definitely taste the coconut but the immediate taste is the chocolate; the pistachios are chewy and delicious but for me it’s the chocolate that’s the star – like my old favourite ice creams with choc chunks in (mint choc chip anyone?!). Although I never used to like ice cream that much, probably because it made me ill – now I am converted.
Thanks Tabitha for the idea, and just for being so lovely! 🙂