Ingredients
Equipment
Method
Step 1: Blend Pistachios
- Add pistachios to a food processor and blend until a smooth, creamy paste forms.1 cup shelled pistachios
Step 2: Mix Base
- In a bowl, combine pistachio paste with sweetened condensed milk. Mix until fully smooth.1 can
Step 3: Whip Cream
- In a separate chilled bowl, whip heavy cream until stiff peaks form.2 cups heavy cream
Step 4: Fold Mixture
- Gently fold the pistachio mixture into the whipped cream using a spatula. Do not overmix.
Step 5: Freeze
- Transfer mixture to a freezer-safe container. Cover and freeze for 6–8 hours or overnight until firm.
Video
Notes
- Use unsalted pistachios for better flavor control. Salted ones can overpower the sweetness.
- Blend pistachios into a smooth paste to avoid a grainy texture in the ice cream.
- Always use cold heavy cream (36% fat or higher), so it whips properly and creates a light, creamy texture.
- Whip cream until stiff peaks form, but do not overwhip or it may turn grainy.
- Fold the mixture gently to keep air in the cream, which makes the ice cream soft and fluffy.
- Freeze for at least 6–8 hours or overnight for the best consistency.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping.
- Store in an airtight container to prevent ice crystals and freezer burn.
- For a deeper flavor, you can lightly toast the pistachios before blending.
- Best consumed within 1–2 weeks for optimal taste and texture.