No-Churn Pistachio Chip Ice Cream
Last ice cream recipe of summer?
Let’s go.
By now you’re already familiar with my no-churn ice cream obsession, but I still wanted to do one more. And for whatever reason, pistachio ice cream is IT. Frankly I’m not sure why I became fixated on this specific flavor, but I can definitely say I’m glad I did. Because this no-churn pistachio chip is brimming with delicious nutty flavor, is NATURALLY green (no dye here boo), and contains glorious shavings + chunks of dark chocolate.
It’s delicious, you’ll love it, I promise.
7 ingredients are all you need to make this, so it’s easily prepped in just 20 minutes. You start by combining sweetened condensed milk and almond extract until smooth, then preparing a pistachio paste. All of my other ice cream recipes have vanilla extract, but for this pistachio variation I knew almond was necessary. Something about the two nutty flavors together seemed like it would be magic, and lo and behold — it was. The taste is SO strong it’s almost like this is half pistachio, half marzipan!
So if you’re a pignoli cookie fan like me you’ll know this is amazing.
The pistachio paste is a simple mix of raw pistachio nutmeats, half & half, and a pinch of salt. Blend these in your food processor until a slightly textured, slightly watery paste takes shape, then combine it with the sweetened condensed milk. Next pulse the heavy cream until whipped — clean out your processor, duh — then fold the two together. Lastly add chopped pistachios and LOADS of dark chocolate, then freeze!
Easy, delicious, perfection.
For a texture freak like me, this is truly the ultimate ice cream experience. The dual nutty flavors make this extremely playful, while the roughly chopped pistachios — some whole, some shaved — plus equally diverse dark chocolate bits make every spoonful a surprise. And while I’m normally a cone advocate, I truly recommend eating this variation plain.
Slurp it, savor it, and be careful that you don’t inhale all of it. xo
No-Churn Pistachio Chip Ice Cream
Ingredients:
- 1 (14oz) can sweetened condensed milk
- 1 tsp almond extract
- 1 1/4 cups raw pistachio nutmeats + 1/3 cup chopped (an 8 oz bag will be enough!)
- 1/2 cup + 2 tbsps half & half
- a pinch of salt
- 1 pint heavy whipping cream
- 6 oz dark chocolate, finely chopped (or more if you’d like!)
Directions:
- Line an 8” x 4” or 9” x 5” loaf pan with parchment paper. If your loaf pan is metal, no parchment paper is needed.
- In a large mixing bowl combine the sweetened condensed milk and almond extract, whisking until smooth.
- In a food processor add the 1 1/4 cups pistachios and pulse until coarsely chopped. Next, with the motor running drizzle in the half & half until a creamy paste forms, about 1 minute. Gently season with salt, then pulse once more until combined. Whisk into the sweetened condensed milk, combining well.
- Clean out the food processor.
- When ready, in the food processor gently pulse the cream until a whipped texture takes shape, about 1 minute. Fold the whipped cream into the pistachio milk mixture, then lastly stir in the remaining pistachios and chopped dark chocolate. Transfer to loaf pan and freeze for 8 hours/overnight, then eat! Saran wrap can be used to cover the loaf pan if you’d like.
