Toast pistachios in frying pan over medium-low heat for 5 - 7 minutes until lightly browned and fragrant

Reserve ¼ cup nuts for topping

Place the rest of the toasted nuts in a food processor

Process for a minute or two until the nuts are ground, be sure not to let them turn into butter

Add the salt and 1 can of the coocnut milk to the ground nuts

Process for one to two minutes

Set mixture aside while you make the condensed coconut milk

Add the other can of coconut milk to a medium saucepan

Add the half cup of honey

Heat over medium-low heat, stirring to mix the honey as it melts

Continue to simmer over medium-low heat for 20 - 30 minutes, stirring occasionally, until mixture starts to thicken as is reduced by almost half

Remove from heat and allow to cool for ten minuts

Whisk vanilla into the condensed coconut milk

Add condesned conconut milk to mixing bowl

You can strain the pistachio coconut milk mixture if you want the ice cream to be more smooth, I left the peices in

Whisk your pistachio mixture into the condensed milk until well combined

For Ninja Creami - pour into pint jar - (1½ for regular, and 1 for deluxe)

Freeze for 24 hours

Remove jar from freezer and allow it to sit on counter for 10 - 15 minutes

Spin on Lite Ice Cream setting

If not using Nijnja Creami, be sure mixture is cooled completely and then feeze in regular ice cream maker per manufacturer instructions

Chop the reserved toasted pistachios and sprinkle on top of ice cream when serving