Pistachio Ice Cream

Name: Pistachio Ice Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8-10
Ingredients: Pistachio Ice Cream: ||1¼ cups (163g) pistachio cream or pistachio butter ||2 cups (420ml) heavy cream, chilled ||1 x 396g can full-fat sweetened condensed milk ||1 teaspoon pure vanilla extract or vanilla bean paste; Optional Toppings (per serving): ||2 tablespoons roughly chopped pistachios ||2 tablespoons chocolate chips ||1 tablespoon heavy cream

DIFFICULTY

Easy Easy

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 30 Min. Under 30 Min.

SERVES

8-10 8-10

Creamy no-churn pistachio ice cream finished with crunchy pistachios and a warm chocolate drizzle for an effortless dessert.

Main INGREDIENTS

Dairy

FOR THIS RECIPE WE LOVE TO USE

Stoneware Serenity Set of 3 Serving Bowls

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Stoneware Serenity Set of 3 Serving Bowls

Ingredients

Method

Ingredients

Pistachio Ice Cream:

1¼ cups (163g) pistachio cream or pistachio butter
2 cups (420ml) heavy cream, chilled
1 x 396g can full-fat sweetened condensed milk
1 teaspoon pure vanilla extract or vanilla bean paste

Optional Toppings (per serving):

2 tablespoons roughly chopped pistachios
2 tablespoons chocolate chips
1 tablespoon heavy cream

Method
1

In a large mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment, whip the chilled heavy cream on medium-high speed until stiff peaks form, about 4 minutes.
2

Add the pistachio cream, sweetened condensed milk and vanilla extract. Mix on low speed until just combined, taking care not to overmix.
3

Spoon the mixture into a freezer-safe container, such as a 23 × 13cm loaf tin, and smooth the surface with a spatula.
4

Cover tightly and freeze for at least 8 hours, or until firm.
5

Before serving, allow the ice cream to stand at room temperature for 5 minutes to soften slightly.
6

Meanwhile, roughly chop the pistachios. Place the chocolate chips and heavy cream in a heatproof bowl set over a saucepan of gently simmering water, stirring until melted and smooth.
7

Scoop the ice cream into Le Creuset Stoneware Ice Cream Bowls and finish with the chopped pistachios and a generous drizzle of warm chocolate sauce.

For the smoothest texture, allow the ice cream to stand at room temperature for 5–10 minutes before scooping. Serve with warm chocolate sauce for a delicious contrast.