No Churn Pistachio Ice Cream

By Sally's Baking Recipes · 390 min

Ingredients

Instructions

1. Put the chocolate chips in a medium heatproof bowl. Heat 6 tablespoons of cream in a small pan over medium heat until it just starts to simmer, not boil. Pour over the chips, wait 2 to 3 minutes, then stir slowly with a metal spoon or small spatula until smooth. Do not microwave if it does not melt. Set aside to cool slightly and thicken.
2. Finely grind the pistachios in a food processor. Set aside.
3. Whip 2 cups of cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes.
4. Add the ground pistachios, condensed milk, vanilla, almond extract and green gel colouring (if using). Beat on low until just combined.
5. Spread about half the mixture into a deep freezer-safe container, such as a 9x5-inch loaf pan. Drop spoonfuls of about half the ganache on top. Spread the rest of the ice cream over it, then the remaining ganache. Swirl gently with a knife.
6. Top with the chopped pistachios and chocolate chips if you like. Cover tightly and freeze for at least 8 hours and up to 2 weeks.
7. Scoop and serve.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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CreamHeavy creamChocolate chipPistachioSweetened condensed milk