Pistachio Coconut Ice Cream Food
PISTACHIO AND COCONUT ICE CREAM
Provided by Door To My Kitchen
Number Of Ingredients 6
Steps:
- If using coconut cream leave in the fridge overnight as this will thicken the cream.
- Place the coconut cream or fresh cream in the bowl with the whisk attachment fitted. Whisk 1 Min/Speed 3. Check the stiffness of the cream and continuing whisking in intervals of 30 Sec/Speed 3until very stiff. Reserve in a bowl and clean the bowl and wipe dry.
- Place the pistachios into the bowl and blitz 10 Sec/Speed 9. Scrape with a spatula then blitz again 20 Sec/Speed 10or until it resembles a nut paste.
- Add coconut milk and honey to the bowl. Beat 15 Sec/Speed 5and scrape the sides with a spatula. Beat again 10 Sec/Speed 5until well mixed.
- At this stage you may pour the mixture directly into the ice lolly moulds and freeze. However, for a more creamy and smooth texture pour into large and wide freezable container or into silicone ice cube moulds. Freezer for 1 ½ hours and remove from the freezer and the mould. Place into the TC bowl and blend 5 sec/speed 5 until combined.
- Place into ice lolly moulds and freeze for approximatley 5 hours.
- To prepare the topping, place the pistachios in the bowl. Chop 4 Sec/Speed 5or until they resemble chunky chopped nuts. Remove from the bowl.
- Place the chocolate chips in the bowl. Melt 1 Min/35˚C/Speed 2. Scrape down the sides with a spatula and continue to melt 2 Min/35°C/Speed 2.
- Release the the ice cream from the moulds and dip in the melted chocolate and then sprinkle with pistachios. Place on a baking tray lined with baking paper and place in the freezer until the chocolate sets.
- Place in an airtight container in the freezer until required.
Nutrition Facts : Calories 321, Sugar 20 g, Sodium 16.4 mg, Fat 21.9 g, SaturatedFat 9.2 g, TransFat 0.2 g, Carbohydrate 27.7 g, Fiber 3.9 g, Protein 5.9 g, Cholesterol 14.4 mg
SUPER QUICK COCONUT AND PISTACHIO ICE-CREAM
This should be illegal! So fast and you will look like a chef to your friends, I love a recipe which is this easy! From an old magazine pull out page Womans Weekly 1998. Cooking time is freezing time.
Provided by cookingpompom
Categories Ice Cream
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Toast the pistachios and coconut seperatley in a heated DRY frying pan (no oil at all).
- Place in a very large bowl. Add the coconut cream and the ice-cream and stir until well combined.
- Return to the ice-cream container and firm back up in the freezer (about 2 hours).
- Serve as is or with chocolate syrup and whipped cream as a very grown up ice-cream sundae!
Nutrition Facts : Calories 399.8, Fat 21.6, SaturatedFat 13.6, Cholesterol 61.4, Sodium 150.2, Carbohydrate 46.1, Fiber 1.9, Sugar 40.8, Protein 6.3
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