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No-Churn Pistachio Ice Cream Recipe

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4.4 from 45 reviews

  • Author: Amina
  • Total Time: 6 hours 10 minutes
  • Yield: 12 servings
  • Diet: Gluten Free

Description

This refreshing No-Churn Pistachio Ice Cream offers a creamy, nutty delight without the need for an ice cream maker. Made with rich heavy cream, sweetened condensed milk, and pistachio paste, this easy-to-make frozen treat is studded with crunchy chopped pistachios for added texture. Perfect for a simple homemade dessert that requires minimal prep and no churning, allowing you to enjoy luscious pistachio ice cream anytime.

Ingredients

Ice Cream Base

  • 2 cups (16 ounces, 493 grams) heavy cream, cold
  • 1 14 ounce can (396 grams) sweetened condensed milk
  • ¾ cup (220 grams) pistachio paste or pistachio butter

Add-ins

  • ⅓ cup (36 grams) chopped pistachios, raw and shelled

Instructions

  1. Whip the Cream: Using a stand mixer fitted with a whisk attachment or a handheld mixer, beat the cold heavy cream on high speed until stiff peaks form. This means the peaks will hold their shape firmly when you lift the beater out of the mixture.
  2. Add Sweetened Condensed Milk: Lower the mixer speed to medium-high and gradually add the sweetened condensed milk. Beat until the mixture is well combined and smooth.
  3. Incorporate Pistachio Paste: On low speed, blend in the pistachio paste or butter until fully combined, creating a uniform pistachio-flavored base.
  4. Fold in Chopped Pistachios: Gently fold in the chopped pistachios using a spatula, reserving some to sprinkle on top later for garnish and crunch.
  5. Freeze the Mixture: Pour the mixture into a 9×5 inch loaf pan or an 8-cup airtight container. Cover tightly with plastic wrap or a lid. Freeze for at least 6 hours or preferably overnight until firm.
  6. Serve: Once frozen solid, scoop and serve immediately from the freezer for the best texture and flavor.

Notes

  • Ensure the heavy cream is very cold before whipping for best volume and texture.
  • You can substitute pistachio paste with high-quality pistachio butter if needed.
  • For a smoother texture, toast the chopped pistachios lightly before folding in.
  • Store the ice cream covered in the freezer and consume within 2 weeks for optimal freshness.
  • If the ice cream becomes too hard after freezing, let it sit at room temperature for a few minutes before scooping.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/no-churn-pistachio-ice-cream-recipe/