Pistachio Ice Cream Recipe
Calories: 13
Adjust Servings Here: 8 servings
Description
Creamy no-churn pistachio ice cream made with just a few ingredients. No machine needed — rich, nutty, and perfectly scoopable every time.
Ingredients
- 240 ml (1 cup) Heavy Whipping Cream
- 120 ml (½ cup) Sweetened Condensed Milk
- 100 g (½ cup) Pistachio Paste
- 50 g (½ cup) Chopped Pistachios
- 1 tsp Vanilla Extract
- ¼ tsp Salt
Instructions
- Whip: In the chilled bowl, whip the heavy cream on medium-high speed until almost stiff peaks form. Add the condensed milk and whip until combined. Add the vanilla extract and salt.240 ml Heavy Whipping Cream, 120 ml Sweetened Condensed Milk, 1 tsp Vanilla Extract, ¼ tsp Salt
- Pistachio flavor: Add the pistachio paste and combine well. Fold in the chopped pistachios evenly throughout the mixture.100 g Pistachio Paste, 50 g Chopped Pistachios
- Freezer container: Transfer to a freezer-safe container or pour the mixture into a loaf pan. Smooth the top with a spatula.
- Cover and Freeze: Cover the container with a lid or plastic wrap and freeze for at least 6 hours or until firm.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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