pistachio ice cream

This rich and creamy dairy-free, low-carb, no-churn 4-ingredient Pistachio &amp; Avocado Ice Cream is not only simple to make but a delicious healthy summer treat!

Simple 4-Ingredient Avocado Ice Cream

avocado* (medium-sized)

pistachios

coconut cream

tBsp honey ((or maple))

Blitz the pistachios in a blender/food processor to obtain a flour-like consistency.

Open up the avocados, scoop out the flesh &amp; add it to the pistachio flour.Note: To make this dessert more fun, you can use the avocado shells as serving cups. If you do this, make sure to scoop out the flesh carefully so you keep the shell intact. You can also keep the seeds.

Add the coconut cream and honey to the pistachios and avocados and blend them well until you obtain a creamy mixture.

Serve in cups or the avocado shells (see video) and put in the freezer. Keep for at least 30-60 minutes so the cream can begin to properly set. You can also keep it overnight till the cream is more frozen.

If completely frozen, let it out of the freezer for about 30 minutes so it softens. Enjoy your avocado ice cream!

https://content.jwplatform.com/videos/SBzUe8Z1.mp4

Ice-cream made of avocados and pistachios, served in avocado skins with the stone as decoration.

Avocado Ice-cream - AlphaFoodie

Not to play flavorites, but this homemade pistachio ice cream is the best ice cream you'll ever eat. Made with just 7 simple ingredients, this pistachio ice cream is perfectly nutty, creamy, and sweet.

Pistachio Ice Cream

unsalted pistachios

sugar, divided

heavy cream

milk

salt

vanilla extract

In a food processor or high powered blander combine the shelled pistachios and 1/4 cup of the granulated sugar. Pulse on high until the pistachios and sugar have formed a smooth paste. Set aside.

In a medium bowl, beat the egg yolks and 1/4 cup of the remaining sugar until pale yellow and fluffy. Set aside.

In a heavy bottom pot over medium heat combine the remaining 1/4 cup sugar, milk, and 1 cup of the heavy cream. Stir frequently, heating it up until it reaches 180°F.

Temper the beaten egg yolks by adding a small amount of the heated cream and milk to the egg yolks while whisking constantly. Then, pour the tempered yolks back into the remaining cream mixture. Stir constantly with a spatula over low heat for about 5 minutes (you will know the custard is ready when it thickens and coats the back of a spoon).

Once heated, remove from the heat and add in the remaining 1 cup heavy cream, vanilla extract, and the pistachio paste. Stir to combine. If the ice cream seems chunky and you want it to be super smooth, you can blend it with an immersion blender or pour back into a normal blender.

Pour the ice cream into a long shallow container (this will allow more surface area to become cold) and allow to chill overnight in the refrigerator (or, if you&#8217;re impatient like me, for 3-4 hours in the freezer).

Once completely chilled, prepare the mixture in your ice cream maker according to the manufacturer&#8217;s instructions.

Scoop into a freezer-safe container and freeze for at least 6 hours, or overnight. Enjoy!

So good! Cannot wait to share this goodness with friends!

This is the creamiest pistachio ice cream with homemade pistachio paste. Made especially easy the no-churn way and only 5 common ingredients!

Pistachio Ice Cream (No Churn Recipe)

shelled pistachios (250 grams,

sweetened condensed milk (1 can, 400 grams)*

pistachio paste (125 grams, see above)

salt (optional)

Green food coloring (optional, if needed)

heavy cream (500 milliliters)

Remove shells from the pistachios and add the...

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.

Remove purple skin from the pistachios. Either rub...

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

Food process until it forms a paste, about...

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.

In a large bowl, mix together the sweetened...

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.

Whip heavy cream and fold into the pistachio...

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!

To serve, let it warm up for about...

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).

Top with whatever you want – chocolate sauce,...

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

This easy pistachio ice cream doesn&#x27;t even require an ice cream maker! It&#x27;s thick and creamy, making for a super delicious dessert!

No-Churn Pistachio Ice Cream

heavy whipping cream, divided

sweetened condensed milk

(3.5-oz) packages pistachio instant pudding mix

shelled pistachios, chopped (optional)

In a medium mixing bowl, combine 1/2 cup...

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

In the bowl of a stand mixer fitted...

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.

Gently fold the pudding mixture into the whipped...

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.

Tranfer to a freezer-safe container and freeze until...

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

https://mediavine-res.cloudinary.com/video/upload/tr3fkonzivrtgktxavnc.mp4

This easy no churn recipe for pistachio ice cream is a deliciously cool and creamy treat--similar to what you would get from your favorite gelato shoppe! The best part? No ice cream maker machine required!

No Churn Pistachio Ice Cream

Pistachio ice cream (also known as Pista ice cream) is a wonderfully light and nutty frozen treat that&#39;s perfect for summers. This easy and best pistachio ice cream is made using an ice cream maker. I also share details on making the recipe without an ice cream maker.

Pistachio Ice Cream (Pista Ice Cream)

½ cup whole milk (- cold or chilled)

sugar (- 75 grams)

whipping cream

pistachios (- 60 grams, unsalted)

Take ¼ cup of pistachios in a food chopper or spice-grinder or mixer-grinder. Grind the pistachios to a semi-fine or fine powder. Remove and set aside.

Now take another ¼ cup of pistachios in the food chopper or spice-grinder or mixer-grinder. Process the nuts to small bits or chunks. Remove and keep aside.

Preparation

In a pan take, the cold or chilled milk and sugar.

Mix very well till the sugar dissolves with a wired whisk or spoon.

Then add the chilled or cold cream.

With a wired whisk mix the cream with the milk evenly.

Add the coarsely ground pista powder.

Add a few drops of natural green food color. This is optional and you can skip it. Mix well.

Making pistachio ice cream mixture

Now add this entire mixture in the ice cream maker. Please follow the manufacturer&#39;s instructions before operating the ice cream maker.

Churn the mixture till the ice cream is frozen and set.

Lastly add the chopped pistachios and fold in the ice cream with a spatula.

Now you can remove the pista ice cream and serve directly or remove it in a box or container to be served later.&nbsp;

There will be a bit of ice cream stuck to the walls of the ice cream maker bowl and it is difficult to scrape it. So wait for some 20 to 30 minutes. Let the pista ice cream soften on the walls of the ice cream maker bowl. Then you can remove it.

Serve pistachio ice cream just plain or as an after meal dessert.

Making pista ice cream

This easy homemade Pistachio Ice Cream recipe is luxuriously creamy with the perfect balance of sweet vanilla flavor and hints of nuttiness from crushed pistachios.

Pistachio Ice cream

sugar

evaporate milk

almond extract

Add ½ cup pistachios and ¾ cup sugar to a food processor and process until finely chopped and blended.

Add evaporated milk, cream, and salt to a saucepan over medium-low heat. Stir in the pistachio mixture. Cook, stirring occasionally, until almost simmering and sugar has dissolved, 3-4 minutes. Remove from heat.

Add egg yolks to a bowl and whisk well. Slowly whisk 1 cup of hot milk mixture into the yolks. Pour the egg mixture into the saucepan and cook, stirring continuously, until thickened, about 8-10 minutes. (Do not allow the custard to boil.)

Pour the custard through a fine-mesh sieve set over a bowl; discard what’s left in the strainer. Cover mixture and refrigerate for several hours or overnight, until completely chilled. (Depending on the your ice cream maker, you may need to freeze the bowl of the ice cream maker overnight as well).

Stir in almond and vanilla extract and then pour the mixture into an ice cream maker and freeze/churn according to the manufacturer's instructions.

Stir in remaining 1/2 cup pistachios. Transfer the ice cream to a container, cover the surface with plastic wrap, and freeze until firm, at least 3 hours.

https://content.jwplatform.com/videos/Zd40zaiK.mp4

Easy homemade pistachio ice cream made with cream, evaporated milk, eggs, sugar, vanilla and almond extract.

OM Gosh! If you let another summer pass you by without making this Maple Pistachio Ice Cream..., what are you thinking?!! It&#39;s simply the best ice cream flavor there is! I promise every spoonful will make you swoon with delight!

Maple Pistachio Ice Cream (churn and no churn)

heavy whipping cream (well chilled)

(14 ounces) sweetened condensed milk (well chilled)

pistachios (shelled and chopped)

maple extract

maple syrup (optional, plus additional for serving)

Add the cold heavy whipping cream to a large bowl and use a stand mixer (or hand mixer) to whip the cream until double in volume. This will take approximately 2-3 minutes. *Note - start on low speed and increase the speed to high as the cream thickens to avoid splatter.

Once whipped, add the sweetened condensed milk, salt, maple, and vanilla extracts to the whipped cream and blend again until combined.

Gently fold in the chopped pistachios. Taste and adjust the maple flavor by adding additional maple extract if needed to suit your taste.

Pour the ice cream base evenly into a freezer container and drizzle with pure maple syrup.

Cover and freeze for at least 4 hours, but overnight is best.

Scoop, and drizzle with additional maple syrup and chopped pistachios before serving, if desired.

https://www.youtube.com/watch?v=BtzodBm--cY

Once you make this super simple no-churn MAPLE PISTACHIO ICE CREAM you'll wonder how you lived without it! Seriously!
You need:
4 cups heavy whipping cream
14 ounces sweetened condensed milk
pinch of salt
8 ounces chopped pistachios
2 tablespoons maple extract
1 teaspoon pure vanilla extract
pure maple syrup for serving
Printable recipe link - https://www.kudoskitchenbyrenee.com/maple-pistachio-ice-cream/

This is THE BEST homemade ice cream EVER!!

Pistachio ice cream is a delightful summer treat that comes together easily with a bit of time and an ice cream maker.

unsalted pistachios ((138 grams))

sugar ((150 grams))

heavy cream ((480 milliliters))

whole milk ((240 milliliters))

In a food processor, combine the pistachios and sugar and process until finely ground, about 45 seconds. Set aside.

In a medium heat-proof bowl, whisk the egg yolks until smooth. Set aside.

In a large saucepan, heat the cream, milk, salt, and ground pistachio mixture over medium heat, stirring occasionally, until the mixture is warm and the sugar has dissolved, about 5 minutes.

Gradually whisk in about a cup of the warm cream mixture into the egg yolks. Whisk the egg yolk mixture into a saucepan with the rest of the warm cream.

Cook over medium heat, gently stirring constantly, until the mixture is thickened, coats the back of a spoon, and a thermometer inserted registers 170°F, about 5 minutes.

Pour through a fine mesh sieve set over a medium bowl, pressing with a rubber spatula to strain out as much liquid as possible from the pistachios. Discard the remaining solids in the sieve.

Stir the vanilla and almond extract into the cream base. Coll, stirring occasionally, until mixture cools to room temperature. Cover and refrigerate until fully chilled, at least 1 hour or up to 24 hours.

Pour the chilled pistachio ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the churned ice cream into a freezer-safe 1-quart container. Stir in additional chopped pistachios, if desired. Cover and freeze until firm, 4 to 6 hours.

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The most viewed pistachio ice cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine