GLOOBLES RECIPE: coconut pistachio crumble ice cream in Blog

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Though the weather may still be fluctuating wildly, we are certainly entering the throes of summer. & when it's summer, that means ice cream. Who can argue with that?

Recent years have seen a sort of frozen Renaissance. Ice cream companies across the globe have been churning out fantastically flavoured concoctions from Duck Crackling with Cherry Preserves to Ras el Hanout & Rose Petal Jam. We are truly living in the Golden Age of ice cream.

While we love to head out for a cone from Gelupo when we're in London, Nannarella when we're in Lisbon or Biancolatte when we're in Milan, sometimes great ice cream just isn't at hand. Instead of reaching for the freezer door at your local supermarket, here at gloobles, we like to make our own. Because we sure as hell wouldn't suggest you go without. 

And that is where this Coconut Pistachio Crukble Ice Cream comes in. It's rich, yet refreshing & has a wonderful crumble for a bit of textural interest. So dust off that ice cream machine & stock up on some waffle cones. We promise you'll be the most popular dinner party host this summer when you make this.

Coconut Pistachio Crumble Ice Cream
Makes about 1 quart

For the ice cream:
2 cans full-fat coconut milk
8 tablespoons maple syrup
2 teaspoons vanilla extract
Pinch of Himalayan pink salt

For the crumble:
1 1/3 cups pistachios, finely ground
1 cup coconut flour
4 tablespoons coconut oil, melted
4 tablespoons maple syrup

To make the ice cream: In a large bowl, whisk together all ingredients. Pour into an ice cream maker and freeze according to manufacturer's instructions. Once hardened, transfer to a loaf pan or Tupperware container and freeze until ready to eat.

To make pistachio crumble: Preheat oven to 175. Line a baking sheet with parchment paper. In a large bowl, whisk together pistachios and coconut flour. In a small bowl, whisk together coconut oil and maple syrup. Pour over dry ingredients. using your fingers, mix together until crumble comes together in pea-sized balls. Pour onto baking pan and bake for 7-10 minutes, until golden and fragrant. Let cool completely. Scatter over ice cream. Top with blueberries.