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No-Churn Pistachio Ice Cream

Nothing is as decadent as crema de pistachio you'll soon find out. By making your own pistachio butter you'll feel like a professional patisserie chef in one of the episodes of Emily in Paris. This ice cream is as indulgent as it gets. If you're a pistachio lover and haven't tried this, it's time to change things. Plus it's so easy to make.



Ingredients

  • 1 can (14 ounces) of sweetened condensed milk

  • 2 cups of heavy whipping cream

  • 1 cup of unsalted pistachios (shelled and roughly chopped)

  • 1 teaspoon of vanilla extract

  • A pinch of salt

  • More pistachios for garnish



Begin by pouring the heavy whipping cream into a large mixing bowl. Use an electric mixer to whip the cream on high speed until stiff peaks form, which usually takes around 3-5 minutes.


In a blender, blend the pistachios into a smooth cream (this can take a while) and combine with the condensed milk. Transfer this mixture into a bowl and add in the vanilla extract, and a pinch of salt. Gently fold the whipped cream into the condensed milk mixture using a spatula.



Transfer the mixture into a freezer-safe container. Cover it tightly with a lid or plastic wrap. Freeze for about 4-6 hours or until it’s solid. When you're ready to serve, let the ice cream sit at room temperature for a few minutes to soften for easier scooping. Serve with chopped pistachios.



  • Storage: This ice cream can be stored in the freezer for up to 2 weeks. However, for the best flavor and texture, it's best enjoyed within the first week.



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