Dairy Free "Pistachio" Coconut Ice Cream

From Jeanette's Healthy Living


The ice cream will be very soft, so you can either add more ice if you want to eat it right away, or put the ice cream in the freezer for about 45 minutes to harden up a bit. This is best eaten immediately after making it or after a short stint in the freezer.


3/4 cup coconut milk

1/4 cup agave nectar

2/3 cup powdered coconut milk

1 tablespoon almond extract or vanilla extract

2 1/2 cups ice cubes


Put all ingredients in a blender and secure lid. Blend at medium speed for 20 seconds, then on high for 25 seconds or until smooth.  Makes 3 3/4 cups.