Super Quick Coconut and Pistachio Ice-Cream

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“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.”
3hrs 10mins

Ingredients Nutrition

  • 13 cup shelled pistachios, toasted
  • 13 cup desiccated coconut, toasted
  • 2 liters vanilla ice cream (softened in the fridge for 1 hour)
  • 12 cup coconut cream


  1. Toast the pistachios and coconut seperatley in a heated DRY frying pan (no oil at all).
  2. Place in a very large bowl. Add the coconut cream and the ice-cream and stir until well combined.
  3. Return to the ice-cream container and firm back up in the freezer (about 2 hours).
  4. Serve as is or with chocolate syrup and whipped cream as a very grown up ice-cream sundae!

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