Wonderful Pistachios Ice Cream

• 1½ cups Wonderful Pistachios No Shells Unsalted, divided
• 1 (14oz.) can full-fat coconut milk, refrigerated unopened overnight
• ¼ cup pure maple syrup
• 1 tablespoon vanilla extract
• ⅛ tsp salt
• 1 teaspoon spirulina powder or natural green food coloring (optional)

1. The night before (or at least 6 hours before) making the ice cream, add 1 cup of the pistachios to a large jar and cover with enough water to fully submerge. Cover with a lid and refrigerate overnight.
2. The next day, remove the coconut milk from the refrigerator and scrape the thickened white layer of cream on top into a large mixing bowl, leaving any clear thin liquid in the can. Transfer bowl to the refrigerator.
3. Pull out the jar of soaked pistachios. Drain and rinse soaked pistachios, then place in a blender along with the remaining clear liquid in the coconut milk can. Add the maple syrup, vanilla extract, salt, and spirulina powder or food coloring, if using, and blend until smooth and creamy. Transfer to a large mixing bowl.
4. After chilling the bowl with the coconut cream for at least 10 minutes, remove it from the fridge and beat with a hand mixer until fluffy, about 1 minute. Fold into blended pistachio mixture and gently spread into a loaf pan. Freeze until solid, about 2–3 hours.

To serve: Soften ice cream on the countertop for a few minutes, then scoop into bowls and garnish with remaining pistachios.