Super Quick Coconut And Pistachio Ice-Cream - cooking recipe

Ingredients

1/3 cup shelled pistachios, toasted
1/3 cup desiccated coconut, toasted
2 liters vanilla ice cream (softened in the fridge for 1 hour)
1/2 cup coconut cream

Preparation

Toast the pistachios and coconut seperatley in a heated DRY frying pan (no oil at all).
Place in a very large bowl. Add the coconut cream and the ice-cream and stir until well combined.
Return to the ice-cream container and firm back up in the freezer (about 2 hours).
Serve as is or with chocolate syrup and whipped cream as a very grown up ice-cream sundae!