Go Back
+ servings
No-Churn Pistachio Ice Cream l SimplyScratch.com #nochurn #icecream #pistachio #nut #easy #dessert

No-Churn Pistachio Ice Cream

Print Recipe
This No-Churn Pistachio Ice Cream is lusciously creamy and nutty. In this recipe, whipped cream and sweetened condensed milk is combined with pistachio butter and vanilla for a simple, delicious ice cream. Yields 16 (½-cup) servings.
Course Desserts & Sweet Treats
Cuisine American
Keyword dessert, ice cream, no churn, pistachio
Prep Time 10 minutes
Additional Time 12 hours
Total Time 12 hours 10 minutes
Servings 16 servings
Calories 127
Author Laurie McNamara

Ingredients

  • 1 cup pistachios shelled and lightly salted, plus more for topping ice cream
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy whipping cream

Instructions

  • Add pistachios to your food processor fitted with the blade attachment. Processor until a smooth butter forms. This could take a little bit so have patience.
  • In a large mxing bowl, combine the sweetened condensed milk, pistachio butter and vanilla. Stir until thoroughly combined.
  • Pour the heavy whipping cream into a separate mixing bowl (see notes). Using a hand held mixer, mix on high-speed until stiff peaks form.
  • Add the the whipped cream to the bowl with the pistachio mixture. Using a large spatula, gently and carefully fold the two together using big sweeps until combined and no streaks remain. Don't rush this step.
  • If using food coloring, add it now and fold it into the mixture.
  • Pour the ice cream base into a freezer-safe dish and sprinkle 1/2 cup of chopped pistachios over top. Alternatively, fold the nuts into the mixture before pouring into the pan.
  • Place the pan into your freezer for 4 hours or overnight.
  • Before serving, place the ice cream on the counter for 20 mintues or until soft enough to scoop. I also like to dip my ice cream scoop in hot water (shake off excess water) before scooping.

Notes

* I pop my glass or metal mixing bowl into the freezer for 15 to 20 minutes prior to making whipped cream. This helps it whip up faster.

Nutrition

Serving: 1/2 cup | Calories: 127kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 18mg | Sugar: 4g