No Churn Pistachio Ice Cream Recipe – this rich and creamy ice cream is made without an ice cream machine! Loaded with pistachios, this wonderful ice cream is thick and so delicious and sure to be a favorite. Just 4 ingredients needed!
Here we are, in the beginning of August and I’ve got another no churn ice cream recipe to share with you. This Pistachio ice cream recipe is a winner and if you like pistachios, you’ll love this ice cream.Summer is winding down but not to those who live in southeast Texas. We’ve still got a few more months of warm (hot) days ahead which means we still have plenty of time to make and enjoy ice cream.
This fantastic no churn Pistachio Ice Cream recipe is our newest ice cream addition. No churn means that you don’t need an ice cream machine to make it. The ingredient list is super small too – only 4 ingredients!
All you need to make this pistachio ice cream is sweetened condensed milk, heavy cream, a vanilla bean, and chopped pistachios.
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If you’re used to seeing pistachio ice cream a bright color green, it’s because food coloring makes it that color. In reality, pistachio ice cream is the color shown here, no food coloring added and totally not necessary.
SUBSCRIBE NOW!Sign up and receive the latest Recipes for One and other bonus content.How To Make Pistachio Ice Cream
Step 1
Start by scraping the seeds from a vanilla bean. Split the vanilla bean down it’s length using a very sharp knife and scrape out the seeds.
Tip: Don’t throw the empty vanilla pod away. You can use it to infuse milk with a subtle vanilla flavor and add it to your coffee.
Step 2
Pour a can of sweetened condensed milk into a bowl and stir in the seeds.
Step 3
Add whipped cream.
Mix well…
Step 4
Pour half of the ice cream mixture into a freezer bowl or loaf pan and add 1 cup of chopped pistachios.
Step 5
Top the pistachios with the remaining ice cream mixture.
Step 6
Swirl with a knife.
Step 7
Cover container with plastic wrap and freeze for at least 6 hours.
Enjoy!
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Pistachio Ice Cream Recipe
Prep Time: 25 minutesFreeze: 1 hourTotal Time: 7 hoursServings: 8 servingsCalories: 294kcalIngredients
- 1 vanilla bean pod *See notes
- 1 14-ounce canned sweetened condensed milk
- 2 cups heavy cream , cold
- 1 cup pistachios , chopped
Instructions
- Split the vanilla bean down it's length using a very sharp knife and scrape out the seeds with the tip of the knife.
- Pour the sweetened condensed milk into a large bowl and stir in the vanilla seeds.
- In a separate bowl, pour in the heavy cream and whip until stiff peaks form, about 3 minutes.
- Transfer the whipped cream to the bowl with the sweetened condensed milk and gently fold until completely mixed.
- Pour half of the ice cream mixture into a freezer container and top with the chopped pistachios.
- Top with remaining ice cream mixture.
- Using a knife, gently swirl the pistachios into the ice cream.
- Cover container with plastic wrap and freeze for at least 6 hours. The ice cream will become firmer the longer it is kept in the freezer.
Notes
Tip: Don't throw the empty vanilla pod away. You can use it to infuse milk with a subtle vanilla flavor and add it to your coffee. If you want to use vanilla extract instead of the seeds from a vanilla bean, use 1 teaspoon vanilla extract.Nutrition
Serving: 1serving | Calories: 294kcal | Carbohydrates: 6g | Protein: 4g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 23mg | Potassium: 199mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18.3% | Vitamin C: 1% | Calcium: 5.5% | Iron: 3.4% Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!
Ingredients
- 1 vanilla bean pod *See notes
- 1 14-ounce canned sweetened condensed milk
- 2 cups heavy cream , cold
- 1 cup pistachios , chopped
Instructions
- Split the vanilla bean down it's length using a very sharp knife and scrape out the seeds with the tip of the knife.
- Pour the sweetened condensed milk into a large bowl and stir in the vanilla seeds.
- In a separate bowl, pour in the heavy cream and whip until stiff peaks form, about 3 minutes.
- Transfer the whipped cream to the bowl with the sweetened condensed milk and gently fold until completely mixed.
- Pour half of the ice cream mixture into a freezer container and top with the chopped pistachios.
- Top with remaining ice cream mixture.
- Using a knife, gently swirl the pistachios into the ice cream.
- Cover container with plastic wrap and freeze for at least 6 hours. The ice cream will become firmer the longer it is kept in the freezer.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.
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Pistachios are my all-time favorite nut and so is pistachio-flavored ice cream! This looks fabulous!
LOVE the vanilla bean in this! 🙂 Looks amazing, Joanie!
I love that vanilla bean in there, and the pistachios? I’m a goner!
All I want to do lately is eat ice cream! And this is one I can’t wait to try! Those pistachios are amazing and love that you’ve used actual vanilla bean — mmmm!
Pistachio is my husband’s favorite! I haven’t made it in far too long, I love that this is no churn!
I hope the heat dies down soon! I know how awful it can be in Texas. 🙁 I love that this is no-churn! I never have room for the ice cream freezer bowl.
Oh, gosh, this looks fabulous!! And I love the pistachio flavor!