The Dreamiest No-Churn Pistachio Ice Cream Recipe Ever

Cool summer afternoons demand a pistachio ice cream that melts smoothly on your tongue without complicated churning steps.

Creamy textures emerge from simple ingredients waiting in your kitchen.

Sweet nutty notes whisper through each delightful spoonful.

Homemade desserts always taste better when crafted with minimal effort and maximum satisfaction.

Blending becomes effortless with this straightforward technique that guarantees delectable results.

Grab a scoop and let the rich pistachio magic begin!

Ways To Customize No-Churn Pistachio Ice Cream

• Vegan Delight: Replace sweetened condensed milk with full-fat coconut milk and use coconut cream for whipping. Swap pistachios with raw cashews for a creamy, plant-based alternative.
• Low-Sugar Option: Use sugar-free condensed milk or stevia-sweetened condensed milk. Reduce total sweetness and add a sprinkle of chopped unsalted pistachios for crunch.
• Mediterranean Inspired: Incorporate ground cardamom or rosewater into the base for an exotic flavor profile. Top with crushed pistachios and a drizzle of honey for extra complexity.
• Protein-Packed Version: Add a scoop of unflavored protein powder during the pistachio butter stage. Mix thoroughly to ensure smooth incorporation and boost nutritional value.

Presenting No-Churn Pistachio Ice Cream With Flair

• Festive Pistachio Paradise: Serve in decorative waffle cones with extra chopped pistachios sprinkled on top for added crunch and visual appeal.
• Decadent Dessert Duo: Pair with warm chocolate brownie or rich vanilla cake slice, creating a delightful contrast in temperatures and textures.
• Elegant Affogato Style: Pour a shot of hot espresso over a scoop of pistachio ice cream, letting the coffee melt the edges for a sophisticated treat.
• Nutty Sundae Sensation: Top with caramel sauce, whipped cream, and additional crushed pistachios for a luxurious and Instagram-worthy dessert experience.

Storing No-Churn Pistachio Ice Cream Correctly

• Transfer leftover ice cream to an airtight container with a tight-fitting lid. Press plastic wrap directly onto the surface to prevent ice crystals. Store in the coldest part of the freezer for up to 2 weeks.
• Cover the container with aluminum foil after plastic wrap for extra protection against moisture and freezer odors. This technique helps maintain the ice cream's original texture and flavor.
• Remove the container from the freezer and let it sit at room temperature for 5-10 minutes. Gently stir the ice cream with a clean spoon to restore its creamy consistency before serving.
• Scoop individual servings into small containers or silicone molds before freezing. This method allows easy single-serving access and prevents repeated thawing of the entire batch.

FAQs

• How do I know when the pistachio butter is ready?

The pistachio butter is ready when it transforms into a smooth, creamy consistency. This process can take several minutes, so keep processing and scraping down the sides until it becomes fully smooth and butter-like.

• Can I use a stand mixer instead of a handheld mixer?

Yes, you can use a stand mixer with the whisk attachment to whip the heavy cream. Just ensure you mix on high speed until stiff peaks form, which means the cream holds its shape when the whisk is lifted.

• What if I don't have food coloring?

No problem! The food coloring is optional and only used for visual appeal. The ice cream will taste delicious without it and will have a natural light green or tan color from the pistachios.

No-Churn Pistachio Ice Cream: Effortless Delight

• Craft Pistachio Magic: Transform ordinary ingredients into a luxurious homemade ice cream with minimal kitchen skills required.
• Zero Specialized Equipment Needed: Make rich, creamy dessert without an ice cream machine, using just basic mixing tools and a food processor.
• Quick Customization Dream: Easily personalize the recipe by adding food coloring or adjusting nut quantities to match your taste preferences.
• Crowd-Pleasing Dessert: Impressive treat that works perfectly for summer gatherings, family dinners, or spontaneous sweet cravings without complex preparation steps.

Ingredients Needed For No-Churn Pistachio Ice Cream

• Pistachios: Fresh, raw nuts that provide the signature flavor and color of the ice cream.
• Sweetened Condensed Milk: A thick, sweet dairy product that helps create a smooth and creamy texture.
• Heavy Whipping Cream: Provides the light and airy base for the no-churn ice cream.

• Vanilla: Adds depth and complementary flavor to the pistachio base.
• Food Coloring (Optional): Helps achieve a more vibrant green color if desired.

• Chopped Pistachios: Offers a delightful crunch and extra nutty flavor as a topping or mix-in for the ice cream.

Easy Steps For No-Churn Pistachio Ice Cream

Step 1: Create Pistachio Butter

Place pistachios in a food processor with blade attachment.

Pulse and blend until the nuts transform into a smooth, creamy butter.

This process might take several minutes, so stay patient and keep processing until you achieve a silky consistency.

Step 2: Mix Base Ingredients

Grab a large mixing bowl and combine sweetened condensed milk, freshly made pistachio butter, and vanilla extract.

Stir thoroughly until all ingredients are completely integrated and create a uniform mixture.

Step 3: Whip the Cream

In a separate clean bowl, pour heavy whipping cream.

Using a handheld mixer, whip on high speed until stiff, beautiful peaks form that hold their shape when the beater is lifted.

Step 4: Fold Mixtures Together

Gently incorporate the whipped cream into the pistachio base.

Use a large spatula and make sweeping motions, carefully folding until the mixture is completely blended with no visible cream streaks remaining.

Step 5: Add Optional Color

If desired, introduce a few drops of food coloring and fold gently to distribute evenly throughout the ice cream base.

Step 6: Prepare for Freezing

Transfer the ice cream mixture into a freezer-safe container.

Sprinkle chopped pistachios on top or fold them directly into the mixture before pouring.

Step 7: Freeze and Set

Place the container in the freezer for 4 hours or overnight until the ice cream reaches a solid, scoopable consistency.

Step 8: Serve and Enjoy

Remove ice cream from freezer and let sit at room temperature for 20 minutes.

For easier scooping, dip your ice cream scoop in hot water and shake off excess liquid before serving.

Tips For Creamy And Smooth No-Churn Pistachio Ice Cream

• Pulse pistachios in the food processor patiently until a silky, creamy butter forms without rushing the process.
• Beat heavy whipping cream on high-speed until stiff peaks develop, ensuring a light and airy texture for the ice cream base.
• Use a large spatula and make sweeping motions when combining whipped cream and pistachio mixture to maintain air and prevent deflating.
• Dip your ice cream scoop in hot water and shake off excess before serving to create smooth, effortless scoops that glide through the frozen dessert.
• Sprinkle chopped pistachios on top or fold them directly into the mixture for added crunch and nutty flavor variations.

No-Churn Pistachio Ice Cream Recipe

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4.8 from 27 reviews

• Total Time: 20 minutes
• Yield: 8 1x

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Description

Creamy pistachio ice cream delights taste buds with rich Mediterranean flavors, blending smooth pistachios and condensed milk into a luxurious frozen treat. Cool summer moments become magical when you savor each spoonful of this effortless, indulgent dessert.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups heavy whipping cream
• 14 ounces (397 grams) sweetened condensed milk
• 1 cup (150 grams) pistachios (shelled and lightly salted)

Additional Ingredients:

• 1 teaspoon pure vanilla extract

Garnish:

• Additional pistachios (for topping)

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Instructions

1. Pulse raw pistachios in a food processor until a creamy, smooth butter develops, which may require several minutes of continuous processing.
2. In a large mixing bowl, whisk together sweetened condensed milk, freshly created pistachio butter, and pure vanilla extract until completely homogeneous.
3. Transfer heavy whipping cream to a separate clean bowl and utilize an electric mixer, beating at maximum speed until voluminous, rigid peaks emerge.
4. Carefully integrate whipped cream into pistachio mixture using expansive, delicate folding motions, ensuring complete incorporation without deflating the mixture.
5. Optional: Introduce a few drops of natural food coloring and gently fold to create desired pastel hue.
6. Transfer the silky ice cream base into a freezer-safe container, optionally sprinkling or folding chopped pistachios throughout for delightful texture.
7. Freeze the mixture for 4-6 hours or overnight until firm, allowing flavors to meld and texture to set completely.
8. When ready to serve, allow ice cream to rest at room temperature for approximately 15-20 minutes, facilitating easier scooping. Pro tip: Dip your scoop in hot water between servings for effortless portioning.

Notes

• Achieve the smoothest pistachio butter by processing nuts for several minutes, scraping down sides occasionally to ensure even blending.
• For optimal whipped cream texture, chill your mixing bowl and beaters in the freezer for 15 minutes before whipping to help cream reach maximum volume.
• When folding ingredients, use a gentle bottom-to-top motion to maintain the airy whipped cream structure and prevent deflating the mixture.
• Customize the dessert by adding chocolate chips, swirling in caramel, or sprinkling crushed cookies for extra flavor and texture variations.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: Freezing
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 332
• Sugar: 32 g
• Sodium: 90 mg
• Fat: 24 g
• Saturated Fat: 13 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.2 g
• Carbohydrates: 26 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 70 mg