Go Back

Coconut Milk Ice Cream with Pistachio Crumb and Blueberries {Vegan + Gluten Free}

Author Izy


  • 1 (400 ml/14 oz) can of full fat coconut milk, chilled
  • 2 tbsp maple syrup or agave syrup
  • pinch of salt
  • 1 vanilla bean or 1 tsp vanilla extract

To serve:

  • Pistachio crumb , (see recipe below)
  • Fresh blueberries

Pistachio Crumb:

  • 1/3 cup (60 g) shelled pistachios
  • 4 tbsp almond meal
  • ¼ tsp baking soda
  • 1 tbsp coconut oil
  • 1 tbsp maple or agave syrup


To make the ice cream:

  • Stir together the coconut milk, syrup and salt in a large jug. Run a knife down the length of the vanilla bean (if using) and scrape out the ‘caviar’ using the knife. Add this (or the vanilla extract) to the coconut milk mixture. Stir together until combined. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer churned ice cream to a lidded container and freeze until serving.
  • Serve with the pistachio crumb and fresh blueberries.

To make the pistachio crumb:

  • Preheat the oven to 180 C (350 F) and line a baking tray with parchment paper. Either blend the pistachios in a food processor or chop them by hand until fine and mealy. In a bowl, stir together the pistachio meal, almond meal and baking soda. Add the coconut oil and syrup then use your fingertips to rub the oil into the nuts and combine all the ingredients. Spread out on the baking tray and bake for 4-7 minutes until the crumbs near the edge of the pan are starting to brown. Let cool before serving with the ice cream. Store any leftover crumb in an airtight container.