No Churn Pistachio Ice Cream
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
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?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!