This pistachio chocolate chip coconut ice cream is a perfect summer treat. I was inspired to create a dairy-free, egg-free and refined sugar-free version of a family favorite recipe — substituting coconut milk, cashew milk and honey for the traditional dairy and sugar. The addition of coconut milk takes it over the top. It's a great combination with the pistachios and chocolate chips.
The key to getting a smooth and creamy pistachio ice cream base is to puree the pistachios with the cashew and coconut milks. I use a Vitamix for this and puree it on high for two minutes. This creates a really creamy texture. It's also important to chill the ice cream base thoroughly so it's cold when it goes into the ice cream machine.
I turn the ice cream maker on during dinner so we can have fresh homemade ice cream for dessert. I love to experiment with ice cream flavors and this pistachio chocolate chip coconut ice cream is one of my favorites.
Add coconut milk, cashew milk, honey, vanilla, salt and 1-1/4 cups of pistachios to Vitamix and blend on high for 2 minutes. Refrigerate until thoroughly chilled.
Chop remaining 1/4 pistachios and mix with chocolate chips. Put in freezer until needed.
Once coconut mixture is chilled, freeze in your ice cream maker according to manufacturer's directions. Add chopped pistachios and chocolate chips during last 5 minutes of churning.