Small Batch Pistachio Ice Cream
This small batch no-churn pistachio ice cream is smooth, creamy, and packed with crunchy pistachios in every bite. Made with just a few ingredients, it’s an easy frozen treat that doesn’t require an ice cream maker.
Servings: 8 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 -cold
- 1 cup pistachios -chopped
Instructions
- In a mixing bowl, combine the sweetened condensed milk with vanilla seeds or extract. Stir until fully blended.
- In a separate bowl, whip the heavy cream with a mixer until stiff peaks form, about 3 minutes.
- Gently fold the whipped cream into the condensed milk mixture until smooth and fluffy.
- Pour half of the mixture into a freezer-safe container or loaf pan. Sprinkle chopped pistachios evenly over the top.
- Add the remaining ice cream mixture. Use a knife to gently swirl the pistachios into the base.
- Cover with plastic wrap and freeze for at least 6 hours or until firm.
Notes
- Stick to the Ingredients: Use the exact ingredients listed—avoid low-fat or low-sugar substitutes. They can affect the texture and how well the ice cream sets.
- Chill Your Bowl: For best results, chill your mixing bowl in the freezer for 5–10 minutes before whipping the cream. Keep the cream cold until you're ready to use it for fluffier, more stable whipped cream.
- Store Properly: Cover the ice cream tightly with plastic wrap or a lid to prevent freezer burn and keep it smooth and flavorful.
Nutrition
Serving: 8servings | Calories: 254kcal | Carbohydrates: 21g | Protein: 2.25g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 52mg | Potassium: 100mg | Fiber: 0.5g | Sugar: 19g
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