Small Batch No-Churn Pistachio Ice Cream
This small batch pistachio ice cream is a no-churn recipe made from scratch with real pistachios, no special paste or ice cream maker needed.
Servings: 6 servings
Equipment
- 3 qt Loaf Pan or similar size freezer safe pan
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract or use the seeds from 1 vanilla bean pod
- 2 cups heavy cream
- 1 cup pistachios - chopped
Instructions
- In a mixing bowl, stir the sweetened condensed milk and vanilla together until smooth and evenly blended.
- In a separate chilled bowl, beat the cold heavy cream with an electric mixer until stiff peaks form, about 3 minutes. The cream is ready when it holds its shape and stands up on the beaters.
- Gently fold the whipped cream into the condensed milk mixture until no streaks remain, working slowly to keep the air in the cream.
- Pour half of the mixture into a freezer-safe loaf pan or container, then scatter the chopped pistachios evenly over the top.
- Spoon the remaining mixture over the pistachios and run a knife through it a few times to swirl them into the base.
- Cover tightly with plastic wrap, pressing it onto the surface, and freeze for at least 6 hours or overnight, until firm.
Notes
Whip the cream to stiff peaks: This is the step that makes or breaks no-churn ice cream. Well-whipped cream traps the air that keeps the texture light and scoopable, so beat it until it holds firm peaks and stands up on the beaters. Cold cream and a chilled bowl help it whip faster and hold its volume.
Use full-fat cream and regular condensed milk: The fat in heavy cream and the sugar in regular sweetened condensed milk are what keep this ice cream smooth and soft in the freezer. Low-fat cream or low-sugar condensed milk will set up harder and icier, so use the full-fat versions for the best texture.
Use fresh pistachios: Pistachios are high in oil and go rancid over time, and stale nuts dull the flavor of the whole batch. Taste one before you start to make sure they still taste sweet and fresh.
Cover it well for storage: Press a piece of plastic wrap directly against the surface of the ice cream, then keep it in the coldest part of the freezer, usually the back. Direct contact and steady cold keep ice crystals and freezer burn from forming, so it stays smooth for the couple of weeks it keeps.
Nutrition
Serving: 1serving | Calories: 598kcal | Carbohydrates: 44g | Protein: 2.25g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 112mg | Sodium: 106mg | Potassium: 531mg | Fiber: 2g | Sugar: 40g | Vitamin C: 3mg | Calcium: 261mg | Iron: 1mg
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