Cardamom Pistachio Chocolate Chip Ice Cream Recipe

Name: Cardamom Pistachio Chocolate Chip Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups shelled, unsalted pistachios; Filtered water to cover, for soaking; 1 3.5 oz. can coconut milk; 1/4 cup plus 2 tablespoons sugar; 1/4 cup honey (or agave nectar if you are vegan); 2 tablespoons light corn syrup; 3/4 teaspoon ground cardamom; 1/2 teaspoon vanilla extract; 2 teaspoons cognac (optional); 1/2 cup chopped dark chocolate or dark chocolate chips

Servings: persons

1
Soak pistachios in filtered water overnight. Drain and rinse. Optional: peel off the dark skins to get a better color and texture. This is a tedious step, and I don't think the end product would suffer too much if you skipped it.
2
Place the soaked pistachios and coconut milk in blender; process until smooth (taking breaks to scrape down the sides and blend again if you have a less-than-high-powered blender like mine).
3
Bring the pistachio milk, sugar, honey and corn syrup to a simmer in saucepan over medium heat. Remove from heat, stir in cardamom, vanilla extract, and cognac and set aside to cool. Strain through a sieve.
4
Cover and chill mixture in refrigerator for 2-3 hours or overnight.
5
Process ice cream as per manufacturer's instructions. In the last minute of processing, add in chocolate. Cover and freeze.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups shelled, unsalted pistachios, Filtered water to cover, for soaking, 1 3.5 oz. can coconut milk, 1/4 cup plus 2 tablespoons sugar, and more.

Yes, Cardamom Pistachio Chocolate Chip Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Cardamom Pistachio Chocolate Chip Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions