Instructions
Step 1: In a food processor, pulse pistachios until finely ground. Set aside.
Step 2: In a saucepan, combine heavy cream, milk, sugar, and salt. Heat over medium until sugar is dissolved. Do not boil.
Step 3: Stir in ground pistachios and vanilla extract. Remove from heat and let cool, then refrigerate for at least 4 hours or overnight.
Step 4: Churn the mixture in an ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency.
Step 5: Melt chocolate with coconut oil until smooth. Drizzle half of it into a loaf pan, layer with half the ice cream, and swirl gently. Repeat with remaining chocolate and ice cream.
Step 6: Freeze for 4-6 hours or until firm. Scoop and serve in cones or bowls.
Storage Information
Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for a few minutes before scooping for best texture.
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