No-Churn Pistachio Ice Cream
This delicious No-Churn Pistachio Ice Cream dessert is easy to make and packed with toasted pistachio bits.
Ingredients
- ¾ cup Condensed milk
- ⅓ cup Pistachio Cream
- 1½ cup Whipping cream
- 1 teaspoon Vanilla extract
- ½ cup Pistachios, Toasted & Chopped
Instructions
- Start with toasting the pistachios. Spread the nuts on a baking sheet and heat in the 350℉ 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.½ cup Pistachios
- Mix the condensed milk and the pistachio cream until well blended. Add the chopped nuts and vanilla extract to the mixture and mix well.¾ cup Condensed milk, ⅓ cup Pistachio Cream, 1 teaspoon Vanilla extract
- 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.1½ cup Whipping cream
- 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.
Nutrition
Calories: 2308kcalCarbohydrates: 152gProtein: 41gFat: 177gSaturated Fat: 98gPolyunsaturated Fat: 15gMonounsaturated Fat: 53gCholesterol: 481mgSodium: 389mgPotassium: 1827mgFiber: 6gSugar: 140gVitamin A: 6116IUVitamin C: 12mgCalcium: 952mgIron: 3mg
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