No-Churn Pistachio Ice Cream

Step 1

In a medium mixing bowl, combine 1/2 cup whipping cream with sweetened condensed milk and pudding mixes. Whisk together until combined and smooth.

Step 2

In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl with an electric hand mixer), add remaining whipping cream. Beat at high speed until stiff peaks form.

Step 3

Gently fold the pudding mixture into the whipped cream until fully incorporated and no streaks of green remain. If using chopped pistachios, fold those in at this time.

Step 4

Tranfer to a freezer-safe container and freeze until firm, at least 6 hours or overnight.