Go Back
–+ servings
Two glass serving bowls with No churn Pistachio ice cream, garnish with fresh mint. The bowl are placed on white and grey counter. Beside the bowls are tow gold small dessert spoons, and a few raw pistachios.

NO CHURN PISTACHIO ICE CREAM

Anna @thetastychapter
This easy homemade No Churn Pistachio Ice Cream is a sweet, creamy, and delicious dessert recipe made with just four simple ingredients.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dessert
Cuisine American, Polish
Servings 8
Calories 321 kcal

Equipment

  • Food processor (small)
  • Electric stand mixer
  • Freezer-safe ice cream storage (or 9x5 loaf pan)
  • Easy-to-use ice cream scoop

Ingredients
  

  • 2 cups heavy cream cold
  • 1 14-ounce sweetened condensed milk
  • 1/4 fine sea salt
  • 200 g unsalted pistachios (raw, shelled)

Add-ins

  • 2 tablespoons Pistachios chopped for garnish (optional)

Instructions
 

  • Place the pistachios in a food processor. Pulse on high several times to break them into smaller pieces. Continue processing until they are finely chopped and form a smooth paste. This may take a few minutes, and you may need to stop occasionally to scrape down the sides of the bowl. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment (or in a medium large bowl with electric mixer), add the heavy whipping cream. Start mixing on low speed until combined, then gradually increase the speed, whip on high speed until stiff peaks form.
  • Add the sweetened condensed milk and salt to the whipped cream mixture and mix to combine.
  • Using a spatula, gently fold in the chopped pistachios paste into the mixture. Stir to combine.
  • Transfer the pistachio ice cream to a freezer-safe, long, shallow container or a 9x5-inch loaf pan and smooth it out into one even layer.
  • Spread the reserved crushed pistachios over the top of the ice cream, cover with plastic wrap, and then place it in the freezer to harden for 6-8 hours or (preferably) overnight until the ice cream is set.
  • Serving: Allow it to defrost at room temperature for 10 minutes before serving. To serve, scoop in bowls or scoop into an ice cream cone. Enjoy!

Notes

Store any leftover ice cream in an airtight container in the freezer for 1-2 weeks. 

Nutrition

Calories: 321kcalCarbohydrates: 7gProtein: 6gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 71mgSodium: 17mgPotassium: 255mgFiber: 2gSugar: 3gVitamin A: 1003IUVitamin C: 1mgCalcium: 62mgIron: 1mg
Keyword Frozen Dessert, Ice Cream, No Churn Ice Cream, Pistachio
Tried this recipe?Let us know how it was!