No-Churn Pistachio Ice Cream

Indulge in this luscious and creamy pistachio ice cream made with just three simple ingredients. This no-churn recipe offers a refreshing and nutty dessert that's perfect for any occasion and doesn't require an ice cream maker.

Ingredients

🥜 250g raw, shelled, unsalted pistachios
🥛 500ml cold heavy cream
🥫 397g can of sweetened condensed milk

Instructions

1- Shell the Pistachios:

• Start by shelling 250 grams of pistachios, removing them from their hard outer shells.

2- Skin the Pistachios:

• Place the shelled pistachios in a kitchen towel. Gather the towel around the pistachios and shake or rub vigorously to remove as much of the thin skin as possible.

3- Blend into Paste:

• Transfer the skinned pistachios to a blender. Blend until the pistachios form a smooth, creamy paste, which may take between 10 to 15 minutes. Scrape down the sides if necessary to ensure an even paste.

4- Whip the Cream:

• Pour 500 ml of cold heavy cream into a large glass bowl. Using an electric hand mixer, whip the heavy cream until it reaches stiff peaks.

5- Combine Ingredients:

• Add the can of sweetened condensed milk to the whipped cream. Then, incorporate the pistachio paste. Using a low speed on the electric mixer, whisk the mixture until smoothly combined and uniformly green.

6- Optional Step – Add Texture:

• If desired, chop a small amount of additional pistachios and gently fold them into the ice cream mixture with a spatula for added texture.

7- Freeze the Mixture:

• Transfer the pistachio ice cream mixture into a freezer-safe container. Cover the container tightly with plastic wrap, ensuring the wrap touches the surface of the ice cream to prevent ice crystals from forming.

8- Freeze Firm:

• Place the container in the freezer and freeze for at least 6 hours or overnight until the ice cream is firm.

9- Serve:

• Once frozen, scoop and serve the pistachio ice cream directly from the freezer container. Optionally, garnish with additional chopped pistachios for an extra crunch.

Prep Time: 15-25 minutes
Freeze Time: At least 6 hours
Total Time: 6 hours 25 minutes
Servings: Not specified
Equipment:

• Glass bowls (Generic)
• Kitchen towel (Generic, red and white checkered pattern)
• Digital kitchen scale (EC213A)
• Blender (Large capacity)
• Electric hand mixer
• Spatula (Generic)
• Freezer-safe container
• Plastic wrap
• Ice Cream Scoop

Cooking Tips

• Ensure your heavy cream is very cold before whipping to achieve the best volume.
• Patiently blend pistachios until fully smooth to ensure a creamy texture without chunks.

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No-Churn Pistachio Ice Cream