Vanilla Coconut Ice Cream with La Vida Vegan Pistachio Spread

Preparation time: ±15 min + at least 6 hours freezing time
Serves: 4–6 portions

Ingredients

  • 400 ml plant based whipping cream
  • 1 can condensed coconut milk
  • 1 vanilla pod, seeds only
  • 1 tbsp La Vida Vegan White Coconut Spread
  • ½ jar La Vida Vegan Pistachio Spread
  • 40 g chopped pistachios

Preparation

  1. Whip the plant-based whipping cream in a large bowl until light and airy.
  2. Gently fold the condensed coconut milk into the whipped cream until smooth and creamy.
  3. Add the vanilla seeds and the La Vida Vegan White Coconut Spread and mix well.
  4. Pour the mixture into an airtight container or loaf tin and freeze for at least 6 hours until firm.
  5. Scoop generous balls of the vanilla coconut ice cream into dessert glasses or bowls.
  6. Drizzle generously with La Vida Vegan Pistachio Spread and finish with the chopped pistachios. Serve straight away.

Tip: For an extra festive touch, add some toasted coconut flakes on top.