INGREDIENTS

2 cans coconut cream (800 gr)
80 gr lilac sugar
100 gr pistachio butter
Roughly chopped pistachios for sprinkling

INSTRUCTIONS

1.In a heavy saucepan, heat coconut cream to a medium temperature.
2.Add lilac sugar and pistachio butter. Stir the mixture until combined.
3.Remove from the heat. Place mixture to a clean bowl with a plastic wrap onto the surface and let it out of the fridge to come to a room temperature.
4.Refrigerate overnight for 8-10 hrs.
5.Next day, place in an ice cream maker according to the manufacturer’s instructions.
6.Freeze at least 2-3 hours before serving.
7.Sprinkle with pistachio nuts and enjoy!

NOTES

  1. In case you don’t have any lilac sugar on hand, you can always use granulated sugar.
  2. Place ice cream bowl overnight in the freezer.
  3. If you don’t have an ice cream maker, stir mixture once an hour and place it to the freeze, until you have a fluffy ice cream. For better result you should use a mixer, so you have a soft airy ice cream.

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