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small glass bowl with three scoops of ice cream, one has loads of pistachios showing. There is also a slab of homemade peanut brittle sticking out behind the scoop.
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No Churn Pistachio Ice Cream

An easy, delicious and creamy pistachio flavoured ice cream

Author: Heidi Roberts
Ingredients
  • 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
Instructions

  1. Make sure your bowls for whipping the cream and condensed milk are clean and dry.

  2. Pour the double cream into one bowl and using an electric whisk keep whisking slowly until the cream is thick.

  3. Do not over whip the cream. You want a nice creamy thick consistency.

  4. In a separate bowl whip the condensed milk until it thickens. It will not whip like the cream however will increase in size.

  5. 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.

  6. Pour the creams into a shallow plastic freezable container.

  7. Mix in 2 Tbsp of the pistachio cream and stir well.

  8. Put the remaining 1-2 Tbsp of the pistachio cream but just stir in to get a marbled effect.

  9. Sprinkle chopped pistachios over the top of the ice cream mixture.

  10. Put a lid on and place in the freezer, overnight if possible.

  11. Because this is a soft serve you do not need to take out of the freezer before serving.

  12. Scoop into a small serving bowl or top your pistachio brownies with a scoop.

  13. Enjoy!