Homemade Pistachio Ice Cream No Churn
Homemade Pistachio ice cream is a well-known classic, it is a traditional flavor that has been popular since the 1940s and has never gone out of style. It's loved throughout Jamaica and other Caribbean countries. Pistachio ice cream is a popular flavor of ice cream that most people love. It's light, creamy, and has just the right amount of sweetness to make it perfect for any occasion.
Ingredients
- 1 cup Pistachios shelled and lightly salted ( 1/2 cup more for topping ice cream)
- 1 14-ounce can of sweetened condensed milk
- 1 tbsp pure vanilla extract
- 3 cups heavy whipping cream
- 1 pinch Salt
- 1 tsp cinnamon powder
- 1½ tsp nutmeg
Instructions
- Add pistachios and condensed milk to your blender or food processor. Process until smooth paste forms.
- Pour the heavy whipping cream into a separate mixing bowl. Using a hand-held mixer, mix on high speed until stiff peaks form.
- Add the pistachio paste, vanilla, cinnamon, and nutmeg to the bowl of whipped cream. Using a large spatula, gently and carefully fold the two together using big sweeps until combined and no streaks remain. Don't rush this step.
- If using food coloring, add it now and fold it into the mixture.
- Pour the ice cream base into a freezer-safe dish and sprinkle chopped pistachios over top. Alternatively, fold the nuts into the mixture before pouring them into the pan.
- Place the pan into your freezer for 8 hours or overnight for the best results.
- Before serving, place the ice cream on the counter for 20 minutes or until soft enough to scoop.
- Add pistachios and condensed milk to your blender or food processor. Process until smooth paste forms.
- Pour the heavy whipping cream into a separate mixing bowl. Using a hand-held mixer, mix on high speed until stiff peaks form.
- Add the pistachio paste, vanilla, cinnamon, and nutmeg to the bowl of whipped cream. Using a large spatula, gently and carefully fold the two together using big sweeps until combined and no streaks remain. Don't rush this step.
- If using food coloring, add it now and fold it into the mixture.
- Pour the ice cream base into a freezer-safe dish and sprinkle chopped pistachios over top. Alternatively, fold the nuts into the mixture before pouring them into the pan.
- Place the pan into your freezer for 8 hours or overnight for the best results.
- Before serving, place the ice cream on the counter for 20 minutes or until soft enough to scoop. I also like to dip my ice cream scoop in hot water (shake off excess water) before scooping.
Video
Nutrition
Serving: 4gCalories: 530kcalCarbohydrates: 10gProtein: 8gFat: 52gSaturated Fat: 29gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gCholesterol: 135mgSodium: 44mgPotassium: 332mgFiber: 2gSugar: 5gVitamin A: 1836IUVitamin C: 2mgCalcium: 105mgIron: 1mg
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