Pistachio Ice Cream (with Feta)

This Pistachio Ice Cream can be made without an ice cream maker. It's the perfect combo of sweet and savory, and a great summer treat. 🍦

Course Dessert

Cuisine Greek-Inspired

Keyword ice cream

Prep Time 15

Freezing time 8

Total Time 8 15

Servings

Calories 583kcal

Line a loaf pan with parchment paper.
In a small bowl mix together the vanilla extract, salt and sweetened condensed milk until combined.
In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks.
Pour the sweetened condensed milk mixture and desired crumbled feta cheese into the whipped cream mixture and gently fold everything together. Be careful not to overmix.
Pour half of the mixture into the prepared loaf pan, add 1/4 cup pistachio cream and 1 1/2 tbsp chopped pistachios and use a toothpick to gently swirl it into the mixture. Pour in the remaining ice cream mixture and top with 1/4 cup pistachio cream and 1 1/2 tbsp chopped pistachios. Again use a toothpick to swirl it into the mixture.
Cover tightly with plastic wrap and freezer for at least 8 hours or overnight before serving.

Pistachio cream can be found in most stores or local Italian Markets.
In a pinch, you can double the amount of pistachios if you can't find pistachio cream.
If you love this ice cream try our No Churn Vanilla Ice Cream with Pink Salt + Olive Oil