I'm going to keep this short and sweet because it's unlikely anyone is really going to take the time to read this today. But, in keeping with Christmas tradition, I couldn't leave you without any gifts. I'm very generous, I know.
Since the likelihood of a white Christmas here in Charleston is worse than, well, a snowball's chance in hell, I thought I would make my own snowballs. My dad used to bring us back those pink Hostess Snoballs every time he came back from a trip. I could barely stomach the things, so I would dutifully swallow them whole, trying to taste as little of those super sweet pink puffs as I could.
Instead, I offer you this ice cream. It's sweet, but not too sweet. It's smooth and creamy and will help you wash down that extra slice of pie (or would be excellent topped with the Bailey's that's been knocking around in your liquor cabinet for years).
Coconut Pistachio Crumble Ice Cream
Makes about 1 quart
For the ice cream:
2 14-ounce cans full-fat coconut milk
8 tablespoons maple syrup
2 teaspoons vanilla extract
Pinch of salt
For the pistachio 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 350 degrees. 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.
More Coconut Recipes
Coconut Angel Food Cake
Creamy Coconut Porridge