Pistachio-Almond Ice Cream (No Added Sugar)

We love ice cream. It has not been uncommon to see my boyfriend eat an entire 1/2 gallon of Blue Bell ice cream on a weekend, while I enjoy a bowl or two myself. This was part of our 20% non-Paleo, and it was definitely catching up to us!

So I wanted to try and replicate one of the flavors of Blue Bell that I really enjoy: Pistachio Almond. This recipe is my attempt at it, and while it really is only about 50% close to the same flavor, it is still very tasty! Apparently I need some artificial flavors and a butt-load of sugar to accurately portray the flavors of pistachios and almonds. Isn't that sad?

Ingredients
1) 1 call of full fat coconut milk
2) 1 egg yolk
3) 1 very ripe banana
4) 3/4 cup of shelled pistachios
5) 1/2 cup of almonds
(Extra: You could add in some honey or maple syrup if you want it sweeter. It's only as sweet at that banana)

Instructions
1) Add your pistachios to a food processor and blend until powdery.

2) Add in your banana, egg yolk and coconut milk, and blend until smooth.
3) Chop up your almonds, or use slivered almonds if you have them. Fold them into your mixture.

4) Add the mixture to your ice cream maker, if you have one, and follow the instructions provided for your unit. OR---pour mixture into a shallow glass pan and place in the freezer. Check on it every 15 minutes and stir, until it's solid to your liking. Be warned, if you leave it in too long the coconut milk gets a little icy. Just leave it at room temperature for 10-15 minutes to warm back up upon serving.