No Churn Pistachio Ice Cream

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!


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. | One Dish KitchenHere 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.

RELATED: 15 Easy Dessert Recipes For One

Pistachio Ice Cream | One Dish KitchenIf 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.

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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.

Scraping a vanilla bean | One Dish Kitchen | Making Pistachio Ice Cream

Vanilla bean | Making Pistachio Ice Cream | One Dish Kitchen

Step 2

Pour a can of sweetened condensed milk into a bowl and stir in the seeds.

Mixing vanilla seeds with sweetened condensed milk to make Pistachio Ice Cream | One Dish Kitchen

Step 3

Add whipped cream.

Adding whipped cream to make Pistachio Ice Cream | One Dish Kitchen

Mix well…

Making Pistachio Ice Cream | One Dish Kitchen

Step 4

Pour half of the ice cream mixture into a freezer bowl or loaf pan and add 1 cup of chopped pistachios.

Adding the pistachios to Pistachio Ice Cream | One Dish Kitchen

Step 5

Top the pistachios with the remaining ice cream mixture.

Pistachio Ice Cream | One Dish Kitchen

Step 6

Swirl with a knife.

Pistachio Ice Cream in a pan | One Dish Kitchen

Step 7

Cover container with plastic wrap and freeze for at least 6 hours.

Enjoy!

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Bowls of Pistachio Ice Cream | One Dish Kitchen

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Pistachio Ice Cream Recipe

Rich, creamy and best of all, no machine needed! This No Churn Pistachio Ice Cream is going to be a favorite. It's thick, delicious and loaded with pistachios. | One dish Kitchen

No Churn Pistachio Ice Cream

Prep Time: 25 minutes
Freeze: 1 hour
Total Time: 7 hours
Course: Dessert
Cuisine: Dessert
Keyword: ice cream
Servings: 8 servings
Calories: 294kcal
Author: Joanie Zisk

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

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!

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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