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Coconut Milk Ice Cream with a Pistachio Crumb and Blueberries {Vegan + Gluten Free}

Coconut Milk Ice Cream with a Pistachio Crumb and Blueberries {Vegan + Gluten Free}

PaNCaKE daY is tOmoRRoW

oh my gah

how can it be legal to have a day dedicated to pancakes, eh? Too good to be true. I can/will eat pancakes for all meals EVEN if they are actually crepes (I have talked about my pancake/crepe opinions before: they are different things. They have their own good qualities…buut pancakes totally win over crepes IMO).

Coconut Milk Ice Cream with a Pistachio Crumb and Blueberries {Vegan + Gluten Free}

I want to say that I’ll be motivated enough to wake up tomorrow and make some pancakes for myself buuut let’s be honest: I’ll end up giving in to the extra 15 minutes of being buried under my duvet….

Then there’s a 90 to 95% chance that I may make up for the lack of breakfast pancakes by having after school pancakes topped with a scoop of this coconut milk ice cream.

I mean if pancake day can be a thing, why can’t it be pancake (with ice cream) day?? That brackets make the ice cream implied so it’s okay, I think.

Coconut Milk Ice Cream with a Pistachio Crumb and Blueberries {Vegan + Gluten Free}

I finally gave in to the whole coconut milk ice cream thing and I am soooo smitten. First of all I find coconut milk naturally sweet so it means I barely had to add any syrupy stuff to the mixture. Secondly I didn’t have to even turn on the stove to make it, I literally stirred the ingredients in a bowl and poured them straight into the ice cream maker. What a win.

Ughgh why did no one tell me that this is so awesome!? I wanna live in a coconut world, man because side note: whipped coconut cream is a thing that is delicious and amazing, too.

Coconut Milk Ice Cream with a Pistachio Crumb and Blueberries {Vegan + Gluten Free}

As some one who’s verrry texturally sensitive (that is a thing, isn’t it?) food-wise I sprinkled a toasty pistachio crumb onto the ice cream for some crunchy variation and some uplifting, spring-y colour.

It’s perfect for the days when it almost doesn’t rain and feels like warmer weather might actually be on its way… A feeling that I’ve only had about 3 times in the past month. But hey, that leaves me with more ice cream for Pancake ( with Ice cream) day, RIGHT!?

Coconut Milk Ice Cream with a Pistachio Crumb and Blueberries {Vegan + Gluten Free}

 

Also guys, I collaborated with West Elm on this post (we have a West Elm in London now YAY!). You can see the recipe on their blog, Front & Main, here with links to all of the pretty, pretty props that I used from their store :)

I’m going to have 3 more spring recipes that’ll be up on my blog and their blog over the next few weeks, too.

If you’re in London btw there’s an Etsy Pop-Up event going on this Thursday at the West Elm (which Ima be visiting…because of a) cake but also b) cute prop things).

Coconut Milk Ice Cream with Pistachio Crumb and Blueberries {Vegan + Gluten Free}
1 (400 ml/14 oz) can of full fat coconut milk, chilled
2 tbsp maple syrup or agave syrup
pinch of salt
1 vanilla bean or 1 tsp vanilla extract
To serve:
Pistachio crumb (see recipe below)
Fresh blueberries
Pistachio Crumb:
1/3 cup (60 g) shelled pistachios
4 tbsp almond meal
¼ tsp baking soda
1 tbsp coconut oil
1 tbsp maple or agave syrup
To make the 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 mixture. 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.

Serve with the pistachio crumb and fresh blueberries.

To make the 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. http://www.topwithcinnamon.com/2014/03/coconut-milk-ice-cream-with-a-pistachio-crumb-and-blueberries-vegan-gluten-free.html

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