No-Churn Creamy Pistachio Ice Cream Recipe Is Simply Delicious (4 Ingredients) Ice Cream Desserts High Protein Recipes Snacks Gluten-free

If you love pistachios, you're in for a real treat when you make this easy pistachio ice cream recipe. The flavor is intense and simply delicious – no ice cream maker required. This creamy pistachio ice cream recipe is the perfect dessert to serve on St. Patrick's Day, Easter or any time!

This easy pistachio ice cream recipe is a fun family activity that results in an amazing dessert. To make this ice cream recipe, start by blending shelled pistachios in a blender until they are the consistency of peanut butter. Combine the creamy pistachio mixture with sweetened condensed milk and vanilla extract. Set this mixture aside while you beat heavy cream with an electric mixer until stiff peaks form. Fold the whipped cream into the pistachio mixture and put it into a loaf pan. Freeze until firm, which will probably take about four hours. You could add some green food coloring to intensify the green color.

Take the ice cream out of the freeze about 30 minutes before you want to serve to soften it a bit. Serve in individual dessert bowls and sprinkle with additional shelled pistachios. Check out the health benefits of pistachios. 

Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes plus 4 hours to freeze
Servings: 6 to 8

Ingredients

• 1 1/2 cups shelled pistachios (divided)
• 14 ounces (1 can) sweetened condensed milk
• 1 1/2 teaspoons vanilla
• 2 cups heavy whipping cream

Optional Ingredients

• green food coloring

Here's how to make it:

1. Put the 1 cup of pistachios into a blender or food processor. Process until pistachio butter (consistency of peanut butter) forms.
2. In a bowl, combine the pistachio butter, sweetened condensed milk and vanilla. Mix well.
3. In another bowl, beat the whipping cream with an electric mixer until stiff peaks form. 
4. Fold the whipped cream into the pistachio mixture. Add a few drops of green food coloring, if desired. Fold in the remaining 1/2 cup of pistachios.
5. Spoon the ice cream into a loaf pan or airtight container. Freeze for at least 4 hours. Allow to soften slightly before serving. Garnish with additional pistachios, if desired. 

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