Description
This rich and creamy no-churn pistachio ice cream is easy to make and incredibly delicious, perfect for a refreshing treat any time of year.
Ingredients
Scale
- 2 cups heavy whipping cream
- 1 cup sweetened condensed milk
- 1 cup unsalted pistachios, shelled
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped pistachios for garnish (optional)
Instructions
- In a food processor, pulse the shelled pistachios until finely ground.
- In a large bowl, whip the heavy cream until stiff peaks form.
- In another bowl, combine the sweetened condensed milk, ground pistachios, vanilla extract, and salt. Mix until well combined.
- Gently fold the whipped cream into the pistachio mixture until fully incorporated.
- Transfer the mixture to a loaf pan or airtight container, smoothing the top with a spatula.
- If desired, sprinkle chopped pistachios on top.
- Cover and freeze for at least 6 hours or until firm.
- Scoop and serve chilled.
Notes
- For a more intense pistachio flavor, you can add a few drops of pistachio extract or flavoring.
- Make sure to use sweetened condensed milk for the right sweetness and creaminess.
- Store any leftovers in the freezer for up to 2 weeks.
Keywords: no-churn pistachio ice cream, easy pistachio ice cream recipe, homemade pistachio ice cream, creamy pistachio ice cream, no-churn ice cream recipes