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The Sensible Cook
Coconut Pistachio Ice Cream
Coconut Pistachio Ice Cream
Submitted by The Sensible Cook
AVERAGE RATING: 1 vote / 3 Stars
2 Cans (15 oz each) unsweetened lite coconut milk
½ cup fructose
¼ tsp coconut extract
1 cup unsweetened coconut shreds or flakes
¼ cup chopped pistachios
Combine coconut milk and fructose, stirring to dissolve the fructose. Stir in remaining ingredients. Chill in freezer, stirring occasionally until hardened, or prepare in an ice cream maker according to the manufacturer’s directions.
6 servings, each serving has 243 calories, 16g fat, 21g carbohydrate, 1g protein, 2g fiber
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