Description
Classic pistachio ice cream made easy with a quick no-churn rendition for the smoothest most luxurious pistachio ever with no weird additives. The matcha powder is there just for color; this ice cream will not taste like tea.
Ingredients
Pistachio ice cream
- 6 ounces shelled pistachios (see note)
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract or vanilla paste
- 1 teaspoon almond extract
- 1 teaspoon matcha powder (optional, for color)
- 1/8 teaspoon salt
- 2 cups heavy cream (472 mL)
Equipment
- Blender or food processor
- Hand mixer or stand mixer
Instructions
Chill
- Chill a mixer bowl with the whip attachment and the heavy cream in the freezer for 10 minutes.
Make the pistachio base
- While the cream is chilling, place a little more than half of the pistachios in the blender and blend to a smooth paste (see note if using pistachio butter). You can do this in a food processor instead if you don’t have a blender. Scrape down the sides of the blender.
- Mix in the sweetened condensed milk, vanilla, almond extract , and matcha (if using) and the salt.
- Chop the rest of the pistachios and set them aside for finishing the ice cream.
Whip the cream and finish the ice cream
- Beat the cream in the chilled bowl until it holds its shape.
- Fold the pistachio base and the rest of the chopped nuts into the cream, mixing by hand until you have a consistent color throughout.
- Smooth the mixture into a loaf pan.
- Freeze overnight until firm.
- If you’d like, transfer the ice cream to a freezable lidded container like a Pyrex or one of Tavolo’s ice cream tubs for longer keeping.
Notes
Make it faster: If you already have a batch of pistachio butter on hand, use throw 1/2 cup of it straight into the blender along with the sweetened condensed milk, matcha, salt, and the extracts for the pistachio base.
Switch up your nut base: This recipe works for any nut butter you’d like to turn into an ice cream. Homemade cashew butter or homemade nutella would be perfect here, but any jarred nut butter will work as well. Shoot, I’d love tahini with chunks of extra dark chocolate!
Pistachio Cherry Chocolate (aka cheater spumoni): Pistachios and cherries are sooo good together! For a quick faux spumoni ice cream, fold in about 1 cup of chopped fresh cherries and chunks of dark chocolate. This is a great way to get all the flavors of spumoni without having to make 3 separate ice creams.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Ice Cream
- Method: Freezer
- Cuisine: American
