Pistachio Ice Cream
Creamy, sweet and nutty Pistachio Ice cream made without an ice cream machine. It's unbelievably easy to make and so good!
Servings: Cups
Ingredients
- 2 cups heavy whipping cream chilled
- 14 ounces sweetened condensed milk 1 can
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup roasted and salted pistachios measured then grounded (plus more for garnish)
Instructions
- Beat the heavy cream until stiff peaks form (freeze whisk and metal bowl for 10 minutes for a quicker process)2 cups (473.2 ml) heavy whipping cream
- Add condensed milk, vanilla extract, almond extract and mix until well incorporated. Fold in ground pistachios until evenly distributed14 ounces (396.9 g) sweetened condensed milk, 1 teaspoon vanilla extract, 1/4 teaspoon (0.3 teaspoon) almond extract, 1 cup (123 g) roasted and salted pistachios
- Place the mixture in a loaf pan or any freezable container, top with the remaining pistachios, cover and freeze for 6-8 hours
Nutrition
Serving: 1g | Calories: 246kcal | Carbohydrates: 7g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 176mg | Fiber: 1g | Sugar: 4g
