Vegan Coconut Pistachio Ice Cream

Ingredients:

• 2 cans full fat coconut milk or coconut cream
• 1/2 cup raw or toasted pistachios, de-shelled
• 1/2 cup toasted coconut flakes,
• 1 tablespoon high quality maple syrup
• 3 tablespoons lucuma powder
• 1/2 tsp vanilla extract

Directions:

1. Toast coconut flakes in pan or oven, let cool.
2. In a food processor, add half of the pistachios, coconut milk, maple syrup, lucuma, and vanilla. Blend until smooth. 
3. Add in the other half of pistachios and toasted coconut flakes. Pulse until just combined. 
4. Pour into a freezer-safe container lined with parchment, and freeze for at least two hours or until set. 
5. Let sit for 5 minutes at room temperature before scooping. Serve and enjoy! 

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