Homemade Pistachio Ice Cream - No Ice Cream Maker needed!

This beautiful, no churn ice cream is so easy to put together, and comes out absolutely delicious! It had beautiful hints of saffron with an added nuttiness from the pistachios.

No matter the season or occasion, I will always crave something sweet. Unfortunately, ever since COVID-19, a lot of my favorite frozen yogurt/ice cream places closed, but that didn't stop me. So, I decided to make one of my favorite ice cream flavors at home!

For this pistachio ice cream, we'll start the night before. We'll combine milk and homemade whipped cream into a bowl. Then, we'll add the pistachio and saffron flavoring & freeze overnight. The next day, we'll have this beautiful ice cream consistency. Enjoy 💚

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Homemade Pistachio Ice Cream - No Ice Cream Maker needed!

Prep Time: 15 minutes

Cook Time: 14 hours

Total Time: 14 hours & 15 minutes

Ingredients

1/2 cup unsalted pistachios + 1-2 tsp crushed pistachios for garnish

1 can sweetened condensed milk

2 cups heavy cream

1/8 tsp of saffron (couple strands)

Directions

1. Add pistachios in a food processor, and pulse till a paste starts to form. Transfer paste to a medium mixing bowl with condensed milk and whisk till combined and there are no additional clumps of pistachios.

2. To a medium bowl, add heavy cream and beat till stiff peaks form.

3. Add in 1/2 of the stiff whipped cream into the pistachio mixture and fold till combined. Once combined, add the rest. Don’t over-mix because you want the whipped cream to retain the air. Lastly, fold in couple strands of saffron.

4. Add the ice cream into a loaf pan and cover with plastic wrap. Freeze overnight.

5. The next day, remove from the freezer, and let it thaw for 5-7 minutes before serving. To serve, add scoops in a bowl and add crushed pistachios to garnish.

Notes

- Freeze the ice cream as long as possible for the whipped cream and milk to harden.