No-Churn Pistachio Ice Cream

2 servings

⅔ cupheavy whipping cream

¼ cuppistachio cream

4 ⅔ oz14 oz sweetened condensed milk (about 1 3/4 cups)

½ tspvanilla extract or vanilla bean paste

⅕ tspkosher salt

⅓ tbspextra-virgin olive oil plus more for drizzling

chopped pistachios for serving

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Line a loaf pan with parchment paper.
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In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks. Set aside.

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.

Pour the sweetened condensed milk mixture into the bowl with the whipped cream and gently fold everything together. Be careful not to overmix.

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.

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.