Monday, June 4, 2012

Pistachio Rosewater Coconut Ice Cream

vegan ice cream
Pistachio Rosewater Coconut Ice Cream

This is the first time I ever made ice cream.  And it is definitely not the last.

Oh how I love making ice cream!  I just can't get over how easy it is.  Move over blocks of frozen spinach, there's a new habit moving in.

I have been wanting to make something pistachio rosewater flavored for quite awhile and saw this experiment as a perfect opportunity.  The pistachio and rosewater are subtle flavors that blend well with the slightest hint of coconut.  Ralph said he couldn't even taste the coconut, which is good because you don't always want that flavor in your ice cream and if these light notes were able to mask the main ingredient, anything can.

I decided to sweeten this recipe using agave nectar which gives the ice cream a delicate honey flavor without making it overly sweet.  My understanding is that agave is a little bit easier for diabetics to process than regular sugar.  It still has sugar in it; so, be careful if making this for someone who is diabetic.  Always check to see if agave is safe for them, first.

I know I've talked about xanthan gum a few times, but I just want to sing its praises one more time.  Xanthan gum works really well at giving liquids a thicker, sometimes custard-like, sometimes jelly-like texture.  I use it in nearly everything.  This doesn't have to be confined to vegan baking, my friends.  You can use this anytime you need to make things custard-like; and, it makes a great lower fat alternative to eggs in those types of recipes.  Not only does it thicken liquids, it also helps to keep milks from getting icy in the freezer.  Even regular dairy ice cream usually has xanthan gum listed as an ingredient for this very reason.

Pistachio Rosewater Coconut Ice Cream
Recipe by Emily Haydel of Picnic Bakery

2 cans full fat coconut milk
1/4 cup (+ more to taste) agave nectar
1/4 teaspoon sea salt
3/4 cup unsalted pistachios (shells removed)
3/4 teaspoon xanthan gum
3 tablespoons rosewater

1.  Whisk together coconut milk, salt, and agave.  Sweeten to taste.
2.  Add xanthan gum and whisk well.
3.  Break up pistachios with a mortar & pestle, add to milk mixture
4.  Pour coconut/pistachio mixture into a medium saucepan
5.  Bring to a boil over medium heat.  Reduce heat to low and simmer for about 15 minutes, stirring frequently.
6.  Allow to cool slightly, then pour the ingredients into a bowl and refrigerate for at least an hour until chilled.
7.  Remove bowl from fridge, stir well, then pour into ice cream maker
8.  Once the ice cream is of a thick consistency, pour it into a freezer-safe container and freeze until ready to serve.

That's it!  Too easy.

This ice cream is great drizzled with a little extra agave nectar and a sprinkle of crunched up pistachios.

Pistachio Rosewater Coconut Ice Cream


  1. Oh wow! Looks delicious! I'm gonna have to give it a try!!!


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