1. Shake the coconut cream cans and pour the entire contents into a medium saucepan.
2. Add pistachios, maple syrup, and salt.
3. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften.
4. Remove from heat, add the extracts, cool 10 minutes.
5. Blend until very smooth.
6. Pour into an ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.
7. Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve.
8. Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.

Alternate methods

1. Cool 1-2 hours after blending, then churn in an ice cream maker.
2. Pour into Ninja Creami container and freeze overnight, then process on the “ice cream” setting. If it come out powdery, add a splash of milk and re-spin 1-2 times.