No-Churn Pistachio Ice Cream
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.
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.
Notes
* I pop my glass or metal mixing bowl into the freezer for 15 to 20 minutes prior to making whipped cream. This helps it whip up faster.
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