Pistachio Ice Cream

This pistachio ice cream is smooth, creamy, and full of nutty flavor. Every scoop has a light, airy texture with bits of crunchy pistachio in every bite.

Prep Time 15

Chill Time 6

Total Time 6 15

Servings

Calories 558kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

600 ml (2½ cups) heavy cream
2 tsp vanilla extract
395 g (14 oz) sweetened condensed milk
½ cup pistachio cream or pistachio paste
½ cup pistachios shelled

INSTRUCTIONS

Chop the pistachios as finely or coarsely as you like. Set aside a few spoonfuls to sprinkle over the top later.
Add the cold cream and vanilla to a chilled mixing bowl. Beat until stiff peaks form, then set aside.
In a separate bowl, combine the sweetened condensed milk and pistachio cream (or paste). Mix until smooth. A few streaks are fine.
Gently fold the pistachio mixture into the whipped cream. Take care not to knock out the air.
Add the chopped pistachios (reserving the rest for topping) and fold gently through the ice cream base.
Pour the mixture into a freezer-safe container. Sprinkle the top with the reserved pistachios.
Freeze for at least 6 hours or overnight. Cover the container after the first hour to help prevent ice crystals forming on the surface.
Remove from the freezer 5 minutes before scooping.
Enjoy as is, drizzle with chocolate fudge sauce, or serve with a shot of espresso for an Pistachio Affogato.

NOTES

Use a metal loaf pan for faster freezing.
Don’t overmix once the whipped cream is added.
Swap pistachio cream for pistachio paste if needed.
Cover early to avoid icy texture.

NUTRITION