Pistachio Coconut Ice Cream - cooking recipe

Ingredients

3/4 cup roasted pistachios
1/4 cup roasted flax seeds
2 (14 ounce) cans full-fat coconut milk, chilled
2 teaspoons vanilla extract
1 teaspoon stevia powder
1 teaspoon xanthan gum (optional)
1 teaspoon coconut oil (optional)
1/2 teaspoon almond extract
1/4 teaspoon Himalayan black salt
1/2 cup coarsely chopped roasted pistachios

Preparation

Pulse 3/4 cup pistachios in a coffee grinder until finely ground. Transfer to a blender.
Pulse flax seeds in a coffee grinder until finely ground. Add to the blender.
Pour coconut milk into the blender. Add vanilla extract, stevia powder, xanthan gum, coconut oil, almond extract, and black salt; blend until very smooth, about 2 minutes.
Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.
Pour mixture into an ice cream maker and churn according to manufacturer's instructions, adding 1/2 cup chopped pistachios during the last few minutes of churning. Transfer to a lidded container before serving.