Description
Make deliciously creamy, easy and simple pistachio ice cream that's ready to eat in just a few hours. No churning necessary!
Ingredients
Units
Scale
- 2 cups heavy whipping cream
- 1 teaspoon vanilla paste (can substitute with 1 teaspoon vanilla extract)
- 1/4 teaspoon almond extract
- 14 ounce can sweetened condensed milk
- 1 1/2 cups shelled, roasted pistachios, lightly salted + extra, roughly chopped, for sprinkling
- 1/4 to 1/2 cup water
- Green food coloring as desired (I only used about 4 drops)
Instructions
- Roughly chop 1/2 cup of the pistachios. Set aside.
- In a food processor or blender, pulse remaining 1 cup of pistachios until they resemble crumbled sand. Add water, a tablespoon at a time, and pulse until completely mixed. Continue this process, adding 1 tablespoon of water at a time, scraping the sides as necessary, until the pistachios resemble a paste (similar to natural peanut butter).* I used 6 tablespoons of water, but it really depends! Sometimes I've only need 4 tablespoons, other times almost 8 tablespoons!
- In a large mixing bowl, whisk together the sweetened condensed milk, heavy whipping cream, vanilla extract, almond extract, and vanilla paste on a medium-high speed until stiff peaks form.
- Add 1/2 cup of the the pistachio paste to the mixing bowl and whisk together slowly until combined.
- Gently fold in the chopped up pistachios.*
- Pour the mixture into a bread pan or other freezer safe container. Sprinkle with any extra chopped pistachios and freeze at least 4 hours for soft-serve style or for 6 hours, up to overnight.
Notes
This can take some time! It took me almost 20 minutes to get the pistachios to the consistency I wanted. Make sure to give your food processor or blender a break to avoid over heating.
1 cup of shelled pistachios makes about 1/2 cup of pistachio paste. If you ended up with a little more, no worries! Just make sure to only use 1/2 cup when adding to the ice cream mixture.
- Prep Time: 20 minutes
- Freeze Time: 6 hours
