Creamy no-churn pistachio and condensed milk ice cream
This no-churn pistachio ice cream recipe gives you a yummy, frozen, homemade dessert without needing an ice cream machine.
Pistachio has been a gelato favourite in Italy for generations, and Sicily has made it something of a speciality. The town of Bronte, set beside Mount Etna, is famous for producing some of the country’s finest pistachios, which is why those little green nuts appear in everything from pastries and creamy desserts to granitas and ice cream.
Making pistachio ice cream at home, though, can be a bit unpredictable. Traditional recipes often involve cooking a custard, watching the temperature closely and churning the mixture as it freezes. One wrong move can leave you with scrambled eggs, a grainy texture or an ice cream so solid you need a hammer to serve it. This no-churn version ensures a perfect texture every time. Whipped cream adds air, condensed milk keeps the mixture soft, and pistachio paste brings all the flavour. Fold everything together gently, spoon it into a chilled container and let the freezer do the hard work.
Tips: For the best texture, use very cold cream and stop whipping as soon as stiff peaks form. Overwhipping can make the mixture grainy. Fold rather than stir so you do not knock out the air, and keep the container tightly covered to prevent ice crystals.
Prep: 20 minutes | Freezing: 6 hours | Serves: 8
Ingredients
- 500ml cold whipping cream
- 1 x 385g tin sweetened condensed milk
- ¾ cup pistachio paste
- 1 tsp vanilla extract
- ¼ tsp fine salt
- ½ cup roasted unsalted pistachios, chopped
- 1 drop green food colouring, optional
Method
- Place a loaf tin or freezer-safe container in the freezer while you prepare the mixture.
- Pour the cold cream into a large mixing bowl.
- Whip until stiff peaks form.
- In a separate bowl, mix the condensed milk, pistachio paste, vanilla, salt and food colouring, if using.
- Fold one-third of the whipped cream into the pistachio mixture to loosen it.
- Gently fold in the remaining cream.
- Fold through half the chopped pistachios.
- Spoon the mixture into the chilled container and smooth the top.
- Scatter over the remaining pistachios.
- Cover and freeze for at least six hours.
- Leave at room temperature for five to ten minutes before serving, then finish with chopped pistachios, dark chocolate sauce, fresh raspberries or a warm piece of baklava.
