Pistachio Ice Cream (No Churn Recipe)

Step 1

Remove shells from the pistachios and add the pistachios to a pot of cold water. Heat up until the water is steaming but not boiling. After about 5 minutes, drain well in cold water.

Step 2

Remove purple skin from the pistachios. Either rub in a kitchen towel or pop in between your fingers.

Step 3

Food process until it forms a paste, about 5-10 minutes. First, it will be crumbly, but then the oils relase and it becomes a paste/butter.

Step 4

In a large bowl, mix together the sweetened condensed milk, pistachio paste, vanilla extract and salt. If you want to, you can also add a little green food color.

Step 5

Whip heavy cream and fold into the pistachio mix. Pour into a loaf pan or something similar. Cover the top directly with parchment paper to prevent it from crystalizing. Freeze for at least 6 hours. Keeps for months in the freezer!

Step 6

To serve, let it warm up for about 20-30 minutes on the counter. Once it’s scoopable, it’s ready. Again, to avoid crystalization, you should quickly put what you don’t need back into the freezer (also topped with parchment paper).

Step 7

Top with whatever you want – chocolate sauce, Guinness coffee salted caramel sauce, regular salted caramel sauce, chopped pistachios or chocolate chunks!