A summer recipe must! The creamiest, homemade pistachio ice cream made with 3 ingredients.
Ever since sharing my White Chocolate Ice Cream (Easy Three-Ingredient Recipe), this recipe has been a hit on my blog. I’ve been dreaming of creating a pistachio version for a long time.
Just three ingredients are needed. All you need is double cream (also known as heavy cream), a can of sweetened condensed milk, and some pistachio paste.
Feel free to stir in some chopped pistachios or even some small pieces of chocolate.
Using the no-churn method, it’s simply made by whisking up the cream, and combining with the tin of condensed milk, and pistachio paste. Then the ice cream goes straight in to the freezer, where it’s left to freeze!
The ice cream will not freeze solid, it’ll be gorgeously smooth and easy to scoop straight from the freezer.
Pistachio is my go-to ice cream flavour. It’s not commonly found in ice cream shops in the UK, but is very popular abroad. Whenever I go on holiday, I love treating myself to a scoop of my favourite flavour!
Last year, the ice cream shop I love going to in Spain was selling an incredible ice cream flavour I’d never heard of before. It’s called ‘Green Forest’. Consisting of a plain ice cream base with swirls of berries and pistachio paste in each scoop. Heavenly!
This pistachio ice cream is soft, creamy and packed with amazing pistachio flavour. It’s extremely decadent, but you’ll be craving another scoop as soon as you’ve tried your first taste!
Pistachio Ice Cream (3 Ingredient, No-Churn Recipe)
Ingredients
- 500 ml double cream chilled
- 300 g pistachio paste
- 397 g can sweetened condensed milk
Instructions
- In a large mixing bowl, whisk the cream until soft peaks form.
- In a smaller bowl, whisk the pistachio paste with the can of sweetened condensed milk until combined. Add the pistachio mix to the bowl of whipped cream, and whisk until completely incorporated.
- Spread the ice cream mixture out into a suitable container. Scatter over some chopped pistachios, if desired. Cover the top with a lid or a piece of clingfilm.
- Freeze for at least 6 hours or until firm and scoopable. I recommend freezing it overnight for the best results. Once ready to serve, scoop into cones or bowls. The ice cream will store in the freezer for up to one month.
Pistachio Tiramisu (No-Bake, Eggless Recipe)
White Chocolate Ice Cream (Easy Three Ingredient Recipe)
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Quick and easy pistachio ice cream
It really is so easy!
Wow! That pistachio ice cream looks delicious 🤩 I always loved pistachios back in Italy. Too bad they’re very hard to find and crazy expensive around here. 😞
It’s the best flavour, so good! Love any pistachio recipe. 😊👌🏼 x
So pleased to see someone else who loves pistachio ice cream! Can’t wait to try this in the summer, thanks so much for sharing!
Enjoy the ice cream, Taylor! 😊
Wow, this recipe looks absolutely delicious! I can’t wait to try it out this weekend. Thanks for sharing 🤗
Enjoy the ice cream, Caroline! 😊