Pistachio Ice Cream (3 Ingredient, No-Churn Recipe)
A summer recipe must! The creamiest, homemade pistachio ice cream made with 3 ingredients.
Servings 8
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.