Super Quick Coconut and Pistachio Ice-Cream

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
3hrs 10mins
SERVES:
8
UNITS:
US

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

Directions

  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!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: