This No-Churn Pistachio Ice Cream is lusciously creamy and nutty. In this recipe, whipped cream and sweetened condensed milk is combined with pistachio butter and vanilla for a simple, delicious ice cream.
Luxuriously creamy and deliciously nutty and the prettiest shade of green. I’m officially in love and a forever a pistachio ice cream fan.
TO MAKE THIS NO CHURN PISTACHIO ICE CREAM YOU WILL NEED:
- lightly salted shelled pistachios, plus more for topping or mixing into the ice cream
- sweetened condensed milk
- pure vanilla extract
- heavy whipping cream
In the bowl of your food processor, add 1 cup of lightly salted shelled pistachios.
Secure the lid and process. At first, it will be crumbly.
And then you will see it starting to come together.
Scrape down the sides as you go. Even if it forms a tight ball, keep going.
Eventually, the oils will smooth out the pistachio butter even more.
1 cup pistachios equals about 1/2 cup pistachio butter. Which is the perfect amount for this recipe.
In a large mixing bowl, combine 1 (14 ounce) can sweetened condensed milk, 1 teaspoon vanilla extract and the pistachio butter.
Stir until thoroughly combined.
In a separate bowl add 2 cups heavy whipping cream and using a handheld mixer, beat on high until stiff peaks form.
I like to pop my bowl into the freezer before making whipped cream. Doing this helps speed the process up all the while keeping the cream cold.
Transfer the whipped cream to the bowl with the pistachio mixture.
Using a large spatula, gently and carefully fold the two together using big sweeps until combined and no streaks remain.
That’s it! If you want more pistachio green color, add a moss green food coloring to the ice cream base. If you don’t have “moss” on hand you can combine green, blue, yellow and a little red until you get the color you see here.
THIS IS OPTIONAL.
If you don’t like the idea of food coloring, simply omit this step. The color did deepen overnight.
If you want pistachios throughout your ice cream, fold in about 1/2 cup roughly chopped pistachios now, before pouring the ice cream into the pan.
Otherwise, pour the pistachio ice cream base into a freezer safe container. I like using a metal loaf pan.
Sprinkle with pistachios.
Pop the whole thing into your freezer for 4 hours or overnight.
Pop the whole thing into your freezer for 4 hours or overnight.
So. Creamy. And I absolutely love the flavor and nuttiness of the pistachios in this ice cream and the added pieces are a crunchy bonus.
More Recipe Suggestions:
Elegant Pistachio Delight Cheesecake Bars
Raspberry Orange Pistachio Ricotta Cake
Cranberry Pistachio Shortbread Cookies with White Chocolate
Creamy Mushroom Chicken and Wild Rice Soup
No-Churn Pistachio Ice Cream
Equipment
- Metal Loaf Pan Heavy Duty pan no coating
- Plastic Ice Cream Containers (Reusable with lids – 3 Pack)
- Hand Mixer (This one has optional attachments and case)
- Mixing Bowls (Great set with lids and attachments)
Ingredients
- 1 cup pistachios shelled and lightly salted, plus more for topping ice cream
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 cups heavy whipping cream
Instructions
- Add pistachios to your food processor fitted with the blade attachment. Processor until a smooth butter forms. This could take a little bit so have patience.
- In a large mixing bowl, combine the sweetened condensed milk, pistachio butter and vanilla. Stir until thoroughly combined.
- Pour the heavy whipping cream into a separate mixing bowl (see notes). Using a handheld mixer, mix on high-speed until stiff peaks form.
- Add the whipped cream to the bowl with the pistachio mixture. Using a large spatula, gently and carefully fold the two together using big sweeps until combined and no streaks remain. Don’t rush this step.
- If using food coloring, add it now and fold it into the mixture.
- Pour the ice cream base into a freezer-safe dish and sprinkle 1/2 cup of chopped pistachios over top. Alternatively, fold the nuts into the mixture before pouring into the pan.
- Place the pan into your freezer for 4 hours or overnight.
- Before serving, place the ice cream on the counter for 20 minutes or until soft enough to scoop. I also like to dip my ice cream scoop in hot water (shake off excess water) before scooping.
