No-Churn Pistachio ice cream

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No-Churn Pistachio ice cream
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No-Churn Pistachio ice cream

Recipe by whenyourhungryCourse: DessertCuisine: AfghaniDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes
Chill Time

8

hours
Total time

30

minutes

No-churn Pistachio Ice Cream is a lusciously creamy, nutty and rich ice cream that makes use of freshly whipped heavy cream! Condensed milk is combined with pistachio butter and vanilla extract for a simple but lip smacking delicious ice cream! 
Yes, just 4 ingredients and without an ice cream churner, this treat of an ice cream is the best pistachio ice cream that you will ever taste
This ice cream is very luxurious and has the prettiest shade of green!

Ingredients

  • 1 cup lightly salted pistachios (shelled), plus more for topping

  • 1 can sweetened condensed milk (14 ounce)

  • 2 cups heavy whipping cream

  • ½ tsp vanilla extract

Directions

  • In the bowl of your food processor, add 1 cup of lightly salted shelled pistachios. Secure the lid and blend for about 2 minutes until fine. (At this stage the pistachios will be crumbly)
  • As you blend this further, you will see the pistachios come together as the oils will smooth out the pistachio butter. This would equal to about ½ cup of the pistachio butter which is perfect for this ice cream
  • In a large mixing bowl, combine 1 can (about 14 ounce) of sweetened condensed milk, vanilla extract and the pistachio butter
  • Stir until well combined
  • In a separate bowl, add 2 cups of heavy whipping cream and using a whisk or hand held mixer beat on high until stiff peaks form. If hand whisking, this could take about 15 minutes to form the stiff peaks
  • Transfer the whipped cream to the bowl with the pistachio mixture
  • Using a spatula, gently and carefully fold the two together until no streaks remain. This folding stage may take about 4-5 minutes
  • Pour the pistachio ice cream base into a freezer safe container! I used my metal bread loaf pan
  • Sprinkle with extra pistachios on the top
  • Pop the whole tray into the freezer (Cover with tin foil) for about 8 hours or overnight
  • Before serving, allow the ice cream to sit out for about 10 minutes so that the ice cream can easily glide off the scooper. You can also dip your ice cream scooper in hot water before scooping
  • This ice cream is so creamy and luscious that you will absolutely love the nuttiness of the pistachios! and devour every single bite

PRO TIP

  • Pop your bowl in the freezer for about 5 minutes before making the whipped cream. Doing this will speed up the process to form the stiff peaks