Pistachio Ice Cream Recipe
This pistachio ice cream recipe is a no churn version that actually tastes like pistachios! It's only 6 ingredients and really easy to mix together and just freeze!
Servings: 8 servings
Equipment
Ingredients
- 1 ¼ cup shelled pistachios plus extra for topping
- 1 (14-ounce) can sweetened condensed milk
- 2 cups heavy whipping cream
- 2 tablespoons honey
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
Instructions
- Add the pistachios to a food processor or blender and blend until a smooth, creamy paste forms, scraping down the sides as needed, about 7-10 minutes.
- Add the sweetened condensed milk to the food processor and mix for 1 minute or until combined.
- In a large bowl, add the heavy cream, honey, and both extracts. Using a hand mixer, whip the cream until stiff peaks form.
- Gently fold in the creamy pistachio mixture until combined.
- Pour the pistachio ice cream into a freezer-safe container and smooth the top. Sprinkle with extra chopped pistachios, if desired. Cover and freeze for at least 4 hours.
- Allow the ice cream to thaw for 5 minutes at room temperature before scooping and serving.
Notes
Freezing: Store in a freezer-safe, airtight container for up to 2 months. Press a piece of plastic wrap directly onto the surface of the ice cream before sealing the lid. This helps prevent ice crystals from forming. Keep it in the back of the freezer, where the temperature stays more consistent, to avoid partial thawing and refreezing. Let it sit at room temperature for about 5 minutes before scooping for the best texture.
Nutrition
Serving: 1cup | Calories: 490kcal | Carbohydrates: 39g | Protein: 10g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 84mg | Sodium: 81mg | Potassium: 439mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1057IU | Vitamin C: 2mg | Calcium: 201mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
