No Churn Pistachio Ice Cream
No Churn Pistachio Ice Cream, an easy homemade ice cream recipe with five ingredients. You don't need an ice cream maker - just an electric mixer! Creamy, cold pistachio ice cream will be your new favorite summer dessert.
Ingredients
- 1 14oz can sweetened condensed milk
- 2 cups cream (whole/heavy or whipping cream at least 30% fat)
- ¾ cup pistachio cream*
- 1 teaspoon vanilla
- ¼-½ cup finely chopped roasted pistachios (optional)
*Pistachio Cream homemade or store bought.
Instructions
- On a cookie sheet place the pistachios and roast in a pre-heated 350F (180C) oven for 8-10 minutes. Move to a clean bowl to cool then chop.
- In a medium bowl whisk together the sweetened condensed milk, pistachio cream and vanilla.
- In a large bowl whip the cream until stiff peaks appear.
- Gently fold in the condensed milk/pistachio cream mixture into the whipped cream and combine well. If you want you can stir in some or all of nuts.
- Place the mixture into a loaf pan or large freezer safe pan, sprinkle with some or all of the chopped pistachios. Cover and freeze at least 3- 5 hours or until firm, even better to freeze over night. Enjoy!
Notes
Keep the ice cream in the coldest part of your freezer (usually in the back) and it will keep well for up two weeks.
Nutrition
Calories: 440kcalCarbohydrates: 4gProtein: 3gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 22mgPotassium: 130mgFiber: 1gSugar: 3gVitamin A: 1188IUVitamin C: 1mgCalcium: 58mgIron: 0.3mg
Tried this recipe?Let us know how it was!