RECIPE: Pomegranate & Pistachio Coconut N’ice-Cream

19 Nov 2019, 16:26PM

This a great healthy option to keep you cool this summer!


  • ½ cup coconut sugar
  • 400ml organic full fat coconut milk
  • 400ml organic full fat coconut cream
  • 3 egg yolks, whisked
  • Seeds from 1 vanilla bean
  • A pinch of Himalayan salt
  • 1 cup pistachios, shelled, toasted & roughly chopped + extra to top
  • ½ cup pomegranate seeds + extra to top


  1. Heat sugar, coconut milk & cream, egg yolks & vanilla seeds on a low heat, stirring continuously until sugar is dissolved.
  2. Remove from heat, allow the mixture to cool before tipping it into a small non-stick loaf tin & place in the freezer.
  3. After the mixture has been in the freezer for 2 hours, stir in the pistachios & pomegranate seeds.
  4. Stir the mixture hourly for 3-4 hours to prevent crystallisation & for a smooth, creamy finish. Freeze overnight.
  5. Take out of the freezer 10 minutes before serving. Scoop into individual serves or tip it all onto a serving board & top with reserved pomegranate seeds & pistachio nuts.

Note: If you are feeling a little naughty, drizzle with a little pomegranate molasses