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A delicious dessert that is both vegan and gluten-free? This recipe for Coconut Milk Ice Cream with Pistachio Crumb + Blueberries from Izy Hossack at Top with Cinnamon, is set to be a refreshing favourite for Spring + Summer!

Izy Hossack from Top with Gluten-Free Coconut Ice Cream | west elm

Coconut Milk Ice Cream with Pistachio Crumb + Blueberries
(vegan + gluten-free!)

What You’ll Need

Coconut Milk Ice Cream

    1 14oz (400ml) can of full fat coconut milk, chilled
    2 Tablespoons maple syrup or agave syrup
    pinch of salt
    1 vanilla bean or 1 teaspoon of vanilla extract
    fresh blueberries

Pistachio Crumb

    ⅓ cup (60g) shelled pistachios
    4 Tablespoons almond meal
    ¼ teaspoons baking soda
    1 Tablespoon coconut oil
    1 Tablespoon maple or agave syrup

Izy Hossack from Top with Cinnamon's Coconut Ice Cream | west elm

What You Do

Coconut Milk Ice Cream
Stir together the coconut milk, syrup and salt in a large jug. Run a knife down the length of the vanilla bean (if using) and scrape out the ‘caviar’ using the knife. Add this (or the vanilla extract) to the coconut milk. Stir together until combined. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer churned ice cream to a lidded container and freeze until serving.

Pistachio Crumb
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper. Either blend the pistachios in a food processor or chop them by hand until fine and mealy. In a bowl, stir together the pistachio meal, almond meal and baking soda. Add the coconut oil and syrup then use your fingertips to rub the oil into the nuts and combine all the ingredients. Spread out on the baking tray and bake for 4-7 minutes until the crumbs near the edge of the pan are starting to brown. Let cool before serving with the ice cream. Store any leftover crumb in an airtight container.

Serve the ice cream with a sprinkle of the pistachio crumb and a handful of fresh blueberries.

Top with Cinnamon, vegan, gluten-free, London food blogger, west elm, west elm London

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Top with Cinnamon, London food blogger, west elm, west elm London

Izy Hossack is an 18 year old, London-based food blogger who grew up learning to cook from her American-Italian mum’s hand-written, family recipes. She’s just completed her first cookbook, which is due out later this year! Follow her on Instagram, Twitter, Pinterest and Facebook.

Images: Izy Hossack

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February 28, 2014

where did you get the white ball on your left handside with some sore of shells attach.. or 3d dots


March 2, 2014

Hi Mara, Izy’s mum actually made that bowl! They are a very talented family 🙂

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