This no churn pistachio ice cream only requires 4 ingredients and is ready to freeze in about ten minutes – ideal when the heat is on!
The ice cream I have when on holiday is always pistachio ice cream. Nothing beats an artisan ice cream in a hot place, does it!
Pistachio is a flavour that just shouts summer to me as well.
So this summer when feeling in need of something creamy and cooling, there was no question I would make my own no churn pistachio ice cream at home.
Once you’ve found how easy it is to prepare, then you’ll be making this over and over.
Pistachios are somewhat on trend right now as well with the popularity of the Dubai chocolate filled with pistachio.
For this recipe I adapted my no churn blackcurrant ice cream which is another summer favourite here!
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Ingredients
Here’s what you will need for this recipe. The quantities are in the recipe card at the end of the post.
- pistachio cream – This is similar to Nutella or Biscoff spread or peanut butter but made with pistachios instead. Look for one that is thick and with a high percentage of pistachios for the best flavour. Many of the supermarkets are offering their own brand of this now – such as Tesco, Aldi, Sainsbury’s. (Affiliate link) The brand I have used here is available on Amazon.
- pistachios – I add some ground pistachios to the ice cream to give it texture, and also sprinkle it over the top when serving. Tip: buy pistachios in shells instead of ready-shelled, they are much less expensive right now. You’ll just need to spend a few minutes removing the shells by hand but it saves a few pounds.
- double cream – together with the condensed milk, this forms the basis of the ice cream. This cannot be replaced with single cream. You could use vegan double cream if required.
- condensed milk (also known as sweetened condensed milk) – forms the basis of the ice cream, with the cream. This cannot be replaced with evaporated milk. You could use vegan condensed milk if required.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this easy no-churn pistachio ice cream recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1: 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.
Step 2: Pour the condensed milk into another bowl.
Step 3: Add the pistachio cream to the condensed milk and stir well until smooth.
Step 4: Pour the pistachio and condensed milk mixture into the bowl containing the whipped double cream.
Step 5: Fold the pistachio mixture into the whipped cream using a spatula, until fully mixed.
Step 6: Shell the pistachios, if not already shelled, then pulse in a power blender for a few seconds until ground.
Step 7: Stir approx. two thirds of the ground pistachios into the mixture and mix. Reserve some to sprinkle on top.
Step 8: 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.
Serve and sprinkle over more ground pistachios if desired. It is also nice if you warm through some of the leftover pistachio cream and drizzle it over!
Equipment
Storage
The ice cream can be kept frozen for 3-6 months.
Looking for more cooling recipes like this? Try these:
Recipe
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.
