This minimal ingredient recipe results in smooth and velvety ice cream that is free from dairy and soy but tastes creamy, thanks to the fat from the coconut milk and nuts.
1: Blend the pistachios into a chunky powder, remove some for later.
2: Add the rest of the ingredients and blend until smooth.
3: Place in a sealable container lined with parchment paper, seal and freeze for 1 hour.
4: Stir and freeze for 1 hour, repeat for 6-8 hours.
5: Before the final freeze, add some slightly crushed pistachios and top with crushed pistachios when serving.
