Full-Fat Coconut Milk Shelled Pistachios Maple Syrup Almond Extract
Blend coconut milk and pistachios until smooth and creamy, then add maple syrup and almond extract.
Pour the mixture into an ice cream maker and churn. It should firm up and turn into a ball. Click below for the no-churn method.
Freeze for at least 2 hours, then serve in a bowl or cone sprinkled with chopped pistachios.
ENJOY!