No Churn Pistachio Ice Cream Recipe
No Churn Pistachio Ice Cream
If you have an ice cream maker then great but how do you make creamy, delicious ice cream without one? Simple!
You whip double cream and sweetened condensed milk, add your flavour(s) and freeze overnight. You end up with a creamy, delicious and easy to serve ice cream without the need to whisk it up every hour or so.
What equipment do you need for no churn ice cream?
A electric whisk is really helpful however you could do it with a hand whisk. It will take considerable longer by hand. You also need a plastic container preferable with a tight fitting lid. I like to use two large bowls so that I can whisk my cream and condensed milk separately then combine them. A silicon scraper is also a good idea to help fold the creams together so you don’t knock out all of the air.
What ingredients do you need for no churn ice cream?
You basically need double cream or whipping cream, sweetened condensed milk and the flavour of your choice.
For this recipe I used an Italian buffalo milk pistachio cream that I brought back from a recent trip with me.
If you want a simple vanilla recipe then add vanilla bean paste to the creams. The beautiful specks of black vanilla bean seeds and the intense vanilla taste will get you addicted to making your own simple ice creams.
How long does the no churn ice cream need to be in the freezer?
I would recommend leaving it in the freezer at least overnight. Because as this is essentially a soft ice cream you might not need to take it out of the freezer before serving however taking it out a couple of minutes before serving is a good idea.
An easy, delicious and creamy pistachio flavoured ice cream
- 300 ml Double cream Whipping cream may be used instead
- 1 345gm tin Sweetened condensed milk
- 3-4 Tbsp Pistachio cream or paste
- 2 Tbsp Chopped pistachio nuts
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Make sure your bowls for whipping the cream and condensed milk are clean and dry.
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Pour the double cream into one bowl and using an electric whisk keep whisking slowly until the cream is thick.
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Do not over whip the cream. You want a nice creamy thick consistency.
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In a separate bowl whip the condensed milk until it thickens. It will not whip like the cream however will increase in size.
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Carefully fold the two creams together gently so as not to knock out all of the air. You can whip them up a bit if you want to re-introduce air.
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Pour the creams into a shallow plastic freezable container.
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Mix in 2 Tbsp of the pistachio cream and stir well.
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Put the remaining 1-2 Tbsp of the pistachio cream but just stir in to get a marbled effect.
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Sprinkle chopped pistachios over the top of the ice cream mixture.
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Put a lid on and place in the freezer, overnight if possible.
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Because this is a soft serve you do not need to take out of the freezer before serving.
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Scoop into a small serving bowl or top your pistachio brownies with a scoop.
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Enjoy!
Pistachio Cream/Paste
I brought back from a recent trip to Italy a pistachio flavour cream made with buffalo milk. I mixed in 3-4 tablespoons into the cream mixture and I also added a further 2 Tablespoons and mixed in a ribbon pattern so you could see some of the pistachio cream. If you cannot get a similar cream you could always use a pistachio nut butter like I used in my pistachio brownies.
Further reading of brownie recipes that go really well with the ice cream. Click the link to read:-
What are Fluffernutter Brownies
Disclaimer:
This is an original recipe. I purchased all of the ingredients myself. As usual all opinions and photographs are my own. No photographs may be reproduced in any manner without my written permission.
