No-Churn Pistachio Ice Cream Recipe Is Dessert Bliss — Surprise Ingredient Makes It Extra-Flavorful

I could never get bored with ice cream — but sometimes I crave a change from the usual vanilla, chocolate and Neapolitan flavors. Enter: Pistachio ice cream, the wildcard that’s packed with richness and nuttiness. This ice cream’s velvety consistency makes it a dreamy dessert, whether served in a cone or bowl. Plus, you make an easy no-churn version right at home using 4 ingredients. Keep reading to get the scoop on this sweet treat along with a simple pistachio ice cream recipe.

The magic behind no-churn ice cream

Traditional ice cream is made by preparing, churning and freezing egg custard — which can be a tedious process. Luckily, preparing no-churn ice cream involves whipping together heavy cream and condensed milk to form a fluffy mixture. Then, it’s frozen in a container until it’s completely solid before scooping. This method works as the whipped cream aerates the ice cream base, while the condensed milk sweetens it. The result is delicious and silky smooth ice cream, especially when you infuse it with your favorite flavorings.

Related: Homemade Gelato Recipe Transports You to Italy In One Scoop — No Churning Required

Surprise ingredient for rich pistachio ice cream

For the most flavorful pistachio ice cream, add pistachio butter to the base. This ingredient consists of shelled pistachios that are blended into a thick paste. Not only does this give the ice cream a rich nutty taste, but it provides it with a vibrant green hue.

You can buy a jar of this ingredient like Wilderness Poets Pistachio Butter in stores or online. Or, follow these steps from a video by The Cooking Foodie to make around 1 cup of pistachio butter from scratch.

1. Place 2 cups of shelled, unsalted pistachios in a clean tea towel.
2. Shake on a flat surface to remove any skin.
3. Transfer pistachios to a high-powered blender or food processor and blend until smooth and creamy. (Note: Depending on your blender, this step may take 10 to 15 minutes.)
4. Spoon the pistachio butter into a bowl. If the paste feels warm due to long grinding time, place it in the fridge to cool down until you’re ready to use it. 

How to make no-churn pistachio ice cream

This No-Churn Pistachio Ice Cream recipe also comes from The Cooking Foodie. It uses heavy cream, condensed milk, pistachio butter and an additional ingredient: chopped pistachios. Adding the actual nut enhances the flavor of the ice cream and gives the treat a slightly crunchy taste. You can also incorporate vanilla extract for an extra hint of sweetness. Serve up this delectable treat in a bowl or waffle cone and then dig in!

No-Churn Pistachio Ice Cream

Ingredients:

• 2 cup cold heavy cream
• 1 (14oz.) can sweetened condensed milk
• 1 cup pistachio butter
• ¼ cup chopped pistachios 
• 1 tsp. vanilla extract (optional)

Directions:

• Yield: 8 servings

1. Pour heavy cream into large bowl and whip by hand or using electric whisk until stiff peaks form, around 7 to 8 minutes. Add sweetened condensed milk, pistachio paste and vanilla extract (if desired). Gently whisk until incorporated. Fold in chopped pistachios.
2. Once mixture is fully combined, transfer into airtight container and freeze at least 6 hours or overnight. Allow to soften at room temperature before scooping and serving. Enjoy!
3. Note: Homemade ice cream lasts up to 1 month in the freezer.

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