No-churn pistachio ice cream
No-churn pistachio ice cream
Full disclosure, the kitchen in my apartment is not huge so storage is an issue. Particularly, the storage of small kitchen appliances is problematic so I try not to buy new ones unless I know I can put it somewhere: sorry fans of the air fryer… no room! I do not have an ice cream maker and as a result have tried desperately over the years to find a recipe for no-churn ice cream that I like. I finally perfected one! This decadent pistachio ice cream will be a bit heavier than regular ice cream because of less aeration but it is worth trying. I make it using pistachio cream. You can sometimes find it in regular grocery stores these days but it is definitely easily found in an Italian grocery store. It is silky and rich and can be eaten out of the jar with a spoon after a hard day… not that I would have any experience doing that *wink*.
This recipe works well with the optional addition of chopped pistachios too. You can also swirl extra pistachio cream or a little melted white chocolate in it. Delish. Not a fan of pistachios? Swap it out the pistachio cream for the same amount of chocolate-hazelnut spread. Honestly, creamy peanut butter would probably also work well with mini chocolate chips mixed in. You can make this by hand if you want a workout too! I hope you love it!
No-Churn Pistachio Ice Cream
Ingredients:
2 cups whipping cream, very cold
1/2 cup sweetened condensed milk
1/3 cup pistachio cream
1 tbsp vanilla extract
a pinch of salt
1/2 cup chopped pistachios (optional)
Directions:
In a large bowl using a hand mixer or a whisk and your muscles or the bowl of your stand mixer, combine the sweetened condensed milk, pistachio cream, salt and vanilla until smooth. Slowly incorporate the whipping cream to the other ingredients.
Once it is fully incorporated, whip everything until medium-stiff peaks form. Carefully fold in the chopped pistachios, if using. If you accidentally over-whisk slightly, you can add a bit of whipping cream into the bowl to bring it back. If you have really over-whisked, just start over.
Pour the mixture into a reusable container with a tight-fitting lid. I have tall, narrow ones that I like to use but a loaf-pan with a lid or a glass dish with a lid also work well.
Freeze until firm about 6-8 hours. Take it out a few minutes before scooping to help it soften a little.
Enjoy!