Enjoy this creamy No Churn Pistachio Ice Cream all year round. Made from just a few simple ingredients… fresh pistachios, heavy cream, sweetened condensed milk and vanilla. This homemade ice cream is ready in minutes, and doesn’t require an ice cream maker or an egg custard base. It’s the definition of easy and delicious!
Welcome New Visitors!
First off, I’m so excited to welcome all the new faces to the blog! Hi!!
Many of you are probably checking out this No Churn Pistachio Ice Cream recipe (and my blog) today because of my recent feature in Buzzfeed Tasty for the At the Table With series! This recipe was included in that feature and I am really looking forward to sharing it today. As I said in the feature, Sweet & Sorrel is my little home on the internet to share healthy-ish Caribbean-inspired recipes. Some of these recipes may challenge your idea of what Caribbean food is, or they might bring back memories from cooking in your grandma’s kitchen.
Either way, I’m happy you’re here and I hope you’ll subscribe to the blog and like and comment on the recipes!
Now for ice cream…
I used to be a bit intimidated by the idea of making ice cream because I thought it would be super hard and require extra equipment that I didn’t have. But then I discovered no churn ice cream. I’m positive someone in the world said, “Hey, I know making ice cream seems scary, so let me bless the world with no churn ice cream.” Best idea ever. It’s essentially frozen whipped cream with flavor folded in. It’s so delicious and simple to make.
So what flavor of no churn ice cream should we start with? Pistachio of course! Growing up in Jamaica, I loved going out for ice cream. I feel like kids everywhere can relate to that feeling! It always felt like a treat to head to Baskin-Robbins and try every flavor. But my favorite was always pistachio. Maybe I gravitated towards it because my favorite color is green? Or because I just love the nutty flavor. I have no idea, but it’s remained my favorite flavor of ice cream to this day.
The steps to this delicious ice cream.
Before we actually make the ice cream, we need to make the pistachio paste that will serve as our base. You can buy pistachio paste in the store… but where’s the fun in that? I definitely have to make my own.
To make the paste, just boil some water and pour over the shelled pistachios. Let them sit for a while before draining the water and rubbing the pistachios with a towel to remove the outer skin. Who knew shelled pistachios still had skin?! This step is critical because if you skip it, your pistachio paste will be brown instead of green. Which isn’t the worst thing, but it also won’t taste like pistachio at all. And that’s a big no no.
So once the pistachio paste is done, add it to a bowl with sweetened condensed milk and vanilla extract. You can also add a touch of cinnamon, salt, and green food coloring. These additional ingredients are optional, but helps give the ice cream that extra level of flavor. Whip up the heavy cream and fold it into the condensed milk mixture.
Last but not least, stir in plenty of chopped pistachios.
That’s it! Well, actually there’s one more step.
And for that extra special topping…
Now there’s already plenty of pistachio flavor in this ice cream, but for even more deliciousness, sprinkle some chopped pistachios on top. It adds some extra crunch to the ice cream and makes it very obvious for anyone looking what flavor of ice cream you’ve made!
Ok now we are done. Freeze the ice cream for at least 6 hours to allow it to firm up. I like storing my no churn ice cream in my loaf pan because it’s great for scooping and helps with portion control.
Enjoy!
There are so many ways to vary this No Churn Pistachio Ice Cream recipe. Let me know what substitutions you’d make in the comments below. And check out the feature below 😀
Looking for more delicious recipes? Try:
No Churn Rum and Raisin Ice Cream
Coconut Banana Cake with Chocolate Frosting
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag @sweetandsorrel on Instagram!
No Churn Pistachio Ice Cream
Ingredients
Pistachio Paste
- 2 cups shelled pistachios
- 3 cups boiling water
Ice Cream
- 2 tbsp pistachio paste
- 14oz can sweetened condensed milk
- 1 tbsp vanilla extract
- 2 cups heavy cream
- 1/4 cup chopped pistachios
- 1/4 tsp salt optional
- 1/4 tsp ground cinnamon optional
- green food coloring optional
Instructions
- Make the pistachio paste. Pour boiling water over shelled pistachios and let sit for 30 minutes. Drain pistachios onto a towel and rub vigorously until thin brown membrane around the pistachios comes off. Discard the membranes. Pulse pistachios in a food processor until a thick, sticky paste forms, about 5 minutes.
- Add 2 tbsp of pistachio paste to a bowl with sweetened condensed milk, vanilla extract, cinnamon, salt, and food coloring (optional). Use a whisk to combine.
- Using a stand mixer, whip heavy cream in bowl of a stand mixer until soft peaks form.TIP: place metal stand mixer bowl in the freezer for about 1-2 minutes before using. This will to help whip the cream to the right consistency.
- Fold in condensed milk mixture and chopped pistachios. Top with more chopped pistachios. Transfer to a 9x5 inch loaf pan, cover and place in the freezer for at least 6 hours. Scoop and enjoy!
Did You Make This Recipe?
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