Serves: 6 Active time: 10 minutes Total time: 4 hours 20 minutes (including 4 hours freezing)
1/2 cup pistachios
1/4 cup grapeseed oil or any unflavored oil
2 tablespoons sugar
11/2 teaspoons salt, plus more to taste
2 cans coconut cream, frozen for at least 2 hours or refrigerated overnight
3 tablespoons honey
Fruit, coconut shavings, jam, or toasted nuts for topping (optional)
Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with foil and place in the freezer
On a baking tray, toast pistachios in oven for 5 minutes. Then add warm pistachios, oil, sugar, and small pinch of salt to a blender and process until mixture is smooth.
Open chilled cans of coconut cream. Scrape fat from the top into a mixing bowl. Discard remaining liquid or reserve it for another use. With a hand mixer, whip coconut cream until it is the consistency of soft whipped cream. Add the honey, 11/2 teaspoons salt, and 1/3 cup pistachio paste and fold gently until combined.
Pour mixture into the chilled loaf pan. Freeze for at least four hours. To serve, scoop the ice cream and add toppings if desired.
*Nutrition facts per serving: 247 calories, 32 g fat (17.4 g saturated), 18 g carbs, 4 g protein, 625 mg sodium