—
### **Instructions**
1. **Whip the Cream**
In a large mixing bowl, beat the cold heavy cream with a hand mixer or stand mixer until stiff peaks form.
2. **Mix Pistachio & Condensed Milk**
In a separate bowl, whisk together the pistachio paste and sweetened condensed milk until smooth and fully combined. Add optional vanilla or almond extract if using.
3. **Fold Together**
Gently fold the pistachio mixture into the whipped cream, taking care not to deflate it. Stir in chopped pistachios or food coloring if desired.
4. **Freeze**
Pour the mixture into a loaf pan or airtight container. Smooth the top and cover with plastic wrap or a lid. Freeze for at least 6 hours, or overnight, until firm.
5. **Scoop & Enjoy**
Serve in bowls, cones, or straight from the pan—no judgment here. Garnish with extra pistachios for a satisfying crunch.
—
### **Tips for Success**
* **Use Cold Ingredients**: Cold cream whips faster and holds volume better.
* **Pistachio Paste vs. Extract**: Real pistachio paste gives a richer, more authentic flavor than extract alone.
* **No Pistachio Paste?** Try blending shelled roasted pistachios with a little oil until smooth.
—
### **Final Scoop**
This **No-Churn Pistachio Ice Cream** is proof that homemade desserts don’t need to be complicated to be show-stopping. With just three ingredients and a few minutes of prep, you get a cool, creamy indulgence that rivals anything you’d find in the freezer aisle. Make a batch, stash it in the freezer, and enjoy a scoop of pistachio heaven whenever the craving hits.
—
Would you like a printable recipe card, short social media caption, or Pinterest pin format for this too? Let me know—I can help with that!
ADVERTISEMENT
