No-Churn Pistachio Ice Cream

Ice Cream is one of the most popular and favourite desserts ever! And it is even more favoured when it is a homemade No-Churn Pistachio Ice Cream. This delicious dessert is easy to make and packed with toasted pistachio bits.

What Is No Churn Ice Cream

What does no-churn mean? It means no need for an ice cream maker. Besides not needing an ice cream machine, there are other differences between no-churn ice cream and ice cream made using an Ice Cream maker machine. The main difference is that no churn ice cream is made without eggs. Another difference is using sweetened condensed milk instead of granulated sugar.

About No-Churn Pistachio Ice Cream

• One main characteristic of no-churn ice cream is the use of Condensed Milk. This particular ingredient is a source of sweetness and fat.
• The other component is the whipping cream which gives the ice cream all the volume and creaminess. Whipping cream must reach stiff peaks before adding it to the rest of the recipe.
• The beauty of a no-churn ice cream recipe is that it comes together very fast and can have endless flavours.
• This No-Churn Pistachio Ice Cream is loaded with toasted chopped pistachios. Roasting the nuts in any ice cream or baking recipe is essential because this process helps release all the aroma and flavour from the nuts.
• This No-Churn Pistachio Ice Cream recipe calls for Pistachio Cream to add more pistachio flavour and slight green colour. I avoid using artificial colours as much as I can.

What Is Pistachio Cream

Pistachio cream is a paste-like mixture from Italy and is made of finely ground pistachios mixed with heavy cream, sugar, and white chocolate. This sweet paste can add pistachio flavour to cakes, cookies, ice cream etc.

How To Make This Ice Cream

• Start with toasting the pistachios. Spread the nuts on a baking sheet and heat in the 350F oven for 8-10 minutes. Keep an eye on them because they burn very quickly. Let them cool down completely. Then chop them into tiny bits the size of a black bean.
• Mix the condensed milk and the pistachio cream until well blended.
• Add the chopped nuts and vanilla extract to the mixture and mix well.
• Whip the heavy cream until it forms stiff peaks. It will help to chill the mixing bowl and the whisk attachment for 15 minutes beforehand.
• Gently fold the whipped cream into the mixture and mix. It is important not to mix vigorously to prevent the mixture from deflating and losing volume.
• Line a 9X5 inch loaf pan with wax paper, pour the mixture into the pan and sprinkle more chopped pistachios on top; freeze for 6 hours or overnight.

See more Ice Cream recipes here;

Vanilla Ice Cream- No Churn,

Mixed Berries Ice Cream- No Churn

📖 Recipe