This is a no churn ice cream recipe ie, you do not need an ice cream maker. While I do own an ice cream attachment, I’ve been very happy with the no-churn method of making ice cream. There are many other ice cream recipes on my site but this is one of my favourites.
I love pistachios and when I see a true/real pistachio ice cream at a shop, I’ll likely order a scoop. My version has no artificial colouring, you can taste real pistachios and the way I do it is using a pistachio cream.
What is pistachio cream? It’s like peanut butter but with pistachios. It comes sweetened or unsweetened, it’s pricy but worth the splurge.
Pistachio Ice Cream
Course: Dessert, Vegetarian8
servings30
minutes40
minutesIngredients
2 cups cold heavy cream (35%)
1 can of sweetened condensed milk
250 gr. of pistachio cream/paste
1/2 tsp/ sea salt
1 shot vodka
1/3 cup chopped unsalted pistachios
Directions
- Empty your cream into a bowl and whip into soft peaks.
- Add the condensed milk, half the pistachio cream, pistachios, salt and vodka and mix until combined.
- Pour ice cream mixture into a container and empty the remaining pistachio cream on top and use a wooden skewer to roughly stir into ice cream mix.
- Top with more chopped pistachios and place in your freezer overnight.
Notes
- The addition of vodka’s purpose is so that your ice cream doesn’t freeze into a solid block.
