No Churn Pistachio Ice Cream

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This Homemade Pistachio Ice Cream is rich, creamy and nutty. And guess what? You don’t need any special equipment to prepare this rich and creamy no-churn version. It’s also egg-free, which means you don’t need to prepare a custard. You basically whisk everything together, stick it in the freezer, and enjoy!

Summer is almost here and that means only one thing in our family – it’s ice cream season!! We love making ice cream at home instead of buying it at the supermarket and this Best Ever No Churn Pistachio Ice Cream is our favourite ice cream recipe ever!

I don’t know about you, but I love homemade ice cream so much more than anything I’ve ever purchased from a store. And when it comes to homemade ice cream nothing beats an easy no-churn recipe! Made from an easy base of whipped cream and sweetened condensed milk, it’s truly a fantastic no-fuss summer recipe!

WHAT ARE THE INGREDIENTS YOU WILL NEED?

To make this no-churn pistachio ice cream recipe, you’ll just need a few pantry staples:

• Pistachios – Have used roasted and lightly salted pistachio in this recipe
• Condensed Milk – Be sure to buy sweetened condensed milk and not evaporated milk. There’s no added sugar in this recipe, so you need to get the sweet stuff!
• Vanilla Extract – This is optional.
• Heavy Cream – I have used heavy whipping cream. You can also try with half and half.

HOW TO MAKE NO CHURN ICE CREAM AT HOME?

This easy homemade ice cream is made with just 4 ingredients and no ice cream maker is required!

Blend the roasted pistachio into fine powder or make it as a pistachio butter.

Combine the sweetened condensed milk, pistachio butter and vanilla in a large bowl.

In a chilled bowl, whip the heavy whipping cream until stiff peaks form.

Gently fold together until fully mixed. Do not over-mix or the finished result won’t be as light and airy.

Now you are ready to freeze it! Just pour into a prepared loaf pan and cover with plastic wrap.

HOW TO STORE HOMEMADE ICE CREAM?

This ice cream will keep in the freezer for at least 2 weeks.Just be sure to keep it tightly wrapped or tightly seal with lid so it doesn’t dry out and get gummy, or pick up any funny freezer odors.

Here are a couple of tips to make sure the ice cream stays fresh!

• Cover the ice cream with plastic wrap before you put the container lid on it. This prevents ice crystals from forming on the top of the ice cream.
• Store in a flat container instead of a deep container.
• Store towards the back of the freezer (not the door) so the temperature stays the same.
• This ice cream freezes best in a normal refrigerator-freezer, and will become too hard if stored in a deep-freeze freezer.

This homemade ice cream is the perfect ice cream for serving with cakes, pies, and fruit crumbles or cobblers, and it’s also great for enjoying all on its own with some fresh fruits/nuts or in your favourite ice cream cone.

Try my other Ice Cream Recipes,

Homemade Vanilla Ice Cream

No Churn Chocolate Ice Cream

NO CHURN PISTACHIO ICE CREAM RECIPE:

INGREDIENTS:

1/2 cup roasted pistachios
3/4 cup sweetened condensed milk
1 tsp vanilla extract
1 1/2 heavy whipping cream

DIRECTIONS:

1. Add pistachios to your blender and process until a smooth paste/butter forms.
2. In a large mixing bowl, combine the sweetened condensed milk, pistachio butter and vanilla. Stir until thoroughly combined.
3. Pour the heavy whipping cream into a chilled mixing bowl and whip on high-speed until stiff peaks form.
4. Add the pistachio mixture into the whipped cream and gently fold the two together using spatula until well combined.
5. Pour the ice cream base into a freezer-safe pan and sprinkle some pistachios over top of it. Place the pan into your freezer for 4 hours or preferably overnight.

RECIPE NOTES:

1. To make scooping easier if the ice cream is left in the freezer for a long time, simply leave the ice cream at room temperature for 20 or so minutes before scooping, and scoop with a spoon dipped in hot water.
2. Cover the ice cream with plastic wrap before you put the container lid on it. This prevents ice crystals from forming on the top of the ice cream.
3. Store in a flat container instead of a deep container.
4. Store towards the back of the freezer (not the door) so the temperature stays the same.
5. This ice cream freezes best in a normal refrigerator-freezer, and will become too hard if stored in a deep-freeze freezer.
6. I pop my glass or metal mixing bowl into the freezer for 15 to 20 minutes prior to making whipped cream. This helps it whip up faster.

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