No-Churn Pistachio Ice Cream
Serves 615 mins prep0 mins cook
This homemade Pistachio Ice Cream is no-churn and so easy to make at home. It's flavorful, creamy, and everything you want in an ice cream!
2 servings
What you need
Instructions
0 Line a loaf pan with parchment paper. 1 In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks. Set aside. 2 In a medium bowl mix together the pistachios cream, sweetened condensed milk, vanilla extract and salt until combined. Fold in 1 cup of the whipped cream and gently stir to combine. 3 Pour the sweetened condensed milk mixture into the bowl with the whipped cream and gently fold everything together. Be careful not to overmix. 4 Pour the ice cream mixture into the prepared loaf pan and top with 1 tbsp olive oil and use a toothpick to swirl it into the mixture. 5 Cover tightly with plastic wrap and freeze for at least 8 hours or overnight before serving. Scoop and serve topped with chopped pistachios and an extra drizzle of olive oil if desired.View original recipe