No-Churn Pistachio Ice Cream
This homemade Pistachio Ice Cream is no-churn and so easy to make at home. It's flavorful, creamy, and everything you want in an ice cream!
Servings 6 -8
Calories 333kcal
Ingredients
- 2 cups heavy whipping cream
- 3/4 cup pistachio cream
- 14 oz 14 oz sweetened condensed milk (about 1 3/4 cups)
- 1 1/2 tsp vanilla extract or vanilla bean paste
- 1/4 tsp kosher salt
- 1 tbsp extra-virgin olive oil plus more for drizzling
- chopped pistachios for serving
Instructions
- Line a loaf pan with parchment paper.
- In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks. Set aside.
- In a medium bowl mix together the pistachios cream, sweetened condensed milk, vanilla extract and salt until combined. Fold in 1 cup of the whipped cream and gently stir to combine.
- Pour the sweetened condensed milk mixture into the bowl with the whipped cream and gently fold everything together. Be careful not to overmix.
- Pour the ice cream mixture into the prepared loaf pan and top with 1 tbsp olive oil and use a toothpick to swirl it into the mixture.
- Cover tightly with plastic wrap and freeze for at least 8 hours or overnight before serving. Scoop and serve topped with chopped pistachios and an extra drizzle of olive oil if desired.
Notes
- You can find pistachio cream at most large grocery stores, Italian markets or online shops.
- If you love this no churn ice cream, try our No Churn Vanilla Ice Cream with Pink Salt + Olive Oil or No-Churn Chocolate Ice Cream Recipe
Nutrition
Calories: 333kcal | Carbohydrates: 28.7g | Protein: 5.1g | Fat: 22.7g | Saturated Fat: 12.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.5g | Trans Fat: 0.5g | Cholesterol: 63.5mg | Sodium: 112.9mg | Sugar: 28.8g
