Pistachio Ice Cream-No Churn

This is the most unlikely sounding, but exceptionally delicious recipe for Pistachio Ice Cream. I found it online and decided to give it a try. It is actually the best Pistachio Ice Cream I have ever eaten. Our other son, (Mike was recently here for a visit, too!), Justin and his beautiful wife, Alison are in town so more food treats coming!

Those are Italian Pistachio cookies in the foreground. Recipe coming soon!

He seemed to really love this creamy, dreamy ice cream, too! It’s very nutty and not too sweet with a beautiful texture. You can add green food coloring if you like, but pistachio nuts are not bright green like the commercial Pistachio Ice Cream you will get in the store. Most store bought ice cream also includes many ingredients that don’t really belong in ice cream: Emulsifiers, stabilizers, high fructose corn syrup, mono and diglycerides, guar gum, cellulose gum and carrageenan. I don’t even know what most of those ingredients are!! Also artificial food coloring and preservatives are common.

This recipe is a no-churn so even if you don’t have an ice cream maker you can easily make this one yourself. Start by whisking sweetened condensed milk, 1/2 cup pistachio paste, vanilla, almond extract and a pinch of salt (pinch is generally measured as 1/8 tsp., but use your fingers) in a large bowl until very smooth and uniform. I used roasted, salted pistachios so go gentle on the salt. Add the pistachio nuts into this mixture and combine thoroughly. No added sugar as there is enough in the sweetened condensed milk.

Condensed milk, pistachio paste, vanilla and almond extract ready to mix.

Nuts in!

I bought the pistachio paste online. It’s from Sicily and brought me back to the wonderful time we spent with good friends Joe and Francine D’Anna at their beautiful home overlooking the Ionian Sea.

This is the view from their deck.

In a separate bowl, whip the heavy cream until stiff peaks form. To reduce whipping time, chill both your bowl and beaters or whisk before whipping.

Cream whipped and ready to mix into the pistachio base.

Fold the whipped cream gently into the pistachio base until thoroughly combined. Pour into a loaf pan or airtight container. Smooth the top and sprinkle a few more roughly chopped pistachio’s on top.

Cover and freeze for at least 6 hours or overnight. If frozen overnight, take out of the freezer about 10 minutes before scooping and serving.

Nutty, salty and not too sweet. Pistachio Ice Cream is one of my all-time favorites!

What else have we been eating during this festive visit…

OYSTERS! OYSTERS! and MORE OYSTERS!

Justin and Alison brought us 150 oysters, which we’ve had both Raw on the Half Shell and baked Oysters Rockefeller.

These oysters smell like Cape Cod Bay!

Briny, but still sweet and delicate!

Father and Son enjoying a raw one!

Oysters Rockerfeller…by Chef Alison.

They also brought 2 lbs. of beautiful scallops.

Print Pin

5 from 1 vote

Pistachio Ice Cream

Not too sweet, a little salty and very creamy consistency with a nice crunch from the pistachio's.

Ingredients

• 1 14 oz. Can sweetened condensed milk
• 2 cup Heavy whipped cream
• 1/2 cup Pistachio paste, high quality
• 1 tsp. Vanilla extract
• 1/4 tsp. Almond extract
• Pinch Salt
• 1 cup Roasted, salted pistachio nuts, roughly chopped and divided

Instructions

• In a large bowl whisk together the sweetened condensed milk, pistachio paste, vanilla, almond extract and salt until smooth and creamy.
• Stir in 3/4 cup of the roughly chopped pistachio nuts.
• In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pistachio base until thoroughly combined.
• Pour into a loaf pan or an airtight glass container. Smooth the top and sprinkle the last 1/4 cup of pistachio's over the top.
• Cover and freeze for at least 6 hours or overnight. If freezing overnight, take out of the freezer about 10 minutes before scooping and serving.