Pistachio Ice Cream

Servings: 4

2/3 to 1 cup shelled pistachio nuts, roasted and salted
1 14oz. can full-fat coconut milk
1 1/4 cups nondairy milk of choice
1/2 cup sweetener cane juice crystals, agave nectar, rice syrup, etc.
1/2 teaspoon pistachio flavoring

1. Roughly chop 1/3 of the pistachios, spread on a cookie sheet and put in the freezer to freeze.
2. Place 2/3 of the pistachios in the blender and grind them to a fine powder. Add coconut milk, nondairy milk, flavoring and sweetener and process until smooth. Cover and chill for at least two hours.
3. Freeze in an ice cream maker according to the manufacturer’s directions, stopping about five minutes before fully frozen to add the chopped pistachios. Restart the machine and continue to process five more minutes.

This ice cream recipe is high in fat and is best reserved for special occasions and occasional treats.