Salted Chocolate Pistachio Creamy Vegan Ice Cream

1. Freeze the the ice cream maker base overnight.
2. In a small bowl, mix ½ cup coconut milk with 2 tablespoons cornstarch and set aside.
3. Add the remainder of the coconut milk to a sauce pan. Warm the coconut milk over medium low heat for a minute or two, whisking to incorporate the solids. Then add ⅓ cup agave syrup and ⅓ cup coconut sugar. Break the chocolate into pieces and add to the coconut milk; stir until it mixes in. Whisk in the cocoa powder, then the cornstarch mixture. Heat until the chocolate mixture is thickened, 6 to 8 minutes (do not boil). Remove from heat and stir in 1½ teaspoons vanilla. Strain through a fine-mesh sieve into a 1-gallon Ziplock bag. If churning immediately, place the bag in an ice bath for 30 minutes until cool; if churning the next day, refrigerate 4 hours or overnight (either way, the mixture should be as cold as possible before churning).
4. Churn the ice cream in the ice cream maker until it thickens to the consistency of soft serve, adding in ½ cup chopped pistachios and ½ teaspoon sea salt crystals as the mixture churns.
5. Eat immediately for a soft serve consistency, or for a hard ice cream texture, freeze using the following instructions: press a piece of parchment or wax paper into a sealable container, then scrape the ice cream into the container using a spatula, making sure to scrape in the bits frozen to the edges of the ice cream maker base. Freeze for 4 hours for a hard ice cream texture.

Ingredients