No Churn Pistachio Ice Cream
Creamy, nutty no-churn pistachio ice cream made with condensed milk, whipped cream, pistachio cream and pistachios. No ice cream maker needed—just mix, freeze, and enjoy!
Servings 12
Calories 385kcal
Ingredients
- 600 ml double cream
- 397 g condensed milk
- 160 g pistachio cream
- 60 g pistachios
Instructions
- Pour the double cream into a large bowl and whisk using a hand mixer to soft peak stage. In hot weather this normally take around 2-3 minutes.600 ml double cream
- Pour the condensed milk into another bowl.397 g condensed milk
- Add the pistachio cream to the condensed milk and stir well until smooth.160 g pistachio cream
- Pour the pistachio and condensed milk mixture into the bowl containing the whipped double cream.
- Fold the pistachio mixture into the whipped cream using a spatula, until fully mixed.
- Shell the pistachios, if not already shelled, then pulse in a power blender for a few seconds until ground.60 g pistachios
- Stir approx. two thirds of the ground pistachios into the mixture and mix. Reserve some to sprinkle on top.
- Transfer the mixture into a loaf tin (2 lb / large) or a lidded plastic tub. Cover and freeze overnight or for a least 6 hours before enjoying.
Notes
Freeze for 3-6 months.
Nutrition
Calories: 385kcal | Carbohydrates: 21g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 56mg | Potassium: 222mg | Fiber: 1g | Sugar: 20g | Vitamin A: 848IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 0.3mg