Description
A simple and delicious homemade pistachio ice cream recipe that uses instant pistachio pudding mix and sweetened condensed milk for a creamy, smooth texture. With whipped cream folded in and crunchy salted pistachios mixed throughout, this no-churn ice cream is easy to prepare and perfect for any occasion.
Ingredients
Pistachio Ice Cream Ingredients
- 1 box (3.4 ounce package) instant pistachio pudding mix
- 14 ounce can sweetened condensed milk
- 1 cup heavy whipping cream
- ⅓ cup salted pistachios
Instructions
- Mix pudding and condensed milk: In a large bowl, combine the instant pistachio pudding mix and sweetened condensed milk. Stir well until the mixture is smooth and free of lumps. Set aside while you prepare the next step.
- Whip the cream: Pour the heavy whipping cream into a separate bowl. Using an electric mixer on medium-high speed, beat the cream until stiff peaks form, which should take about 3-4 minutes. This will help create a light, airy texture in the ice cream.
- Fold whipped cream into pudding mix: Gently fold the whipped cream into the pistachio pudding mixture. Do this carefully to keep the mixture light and fluffy, ensuring it’s well blended and smooth without overmixing.
- Add pistachios: Stir in the salted pistachios evenly throughout the mixture to add a pleasant crunch and enhance the pistachio flavor.
- Freeze the mixture: Pour the ice cream mixture into a freezer-safe container such as a loaf pan. Smooth the top with a spatula or spoon, then cover tightly with plastic wrap or a lid to prevent ice crystals from forming.
- Freeze until firm: Place the container in the freezer and let it freeze for at least 6 hours or preferably overnight until the ice cream is firm and scoopable.
- Serve: Before serving, take the ice cream out of the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. Then scoop into bowls or cones and enjoy your homemade pistachio ice cream topped with crunchy salted pistachios.
Notes
- For added flavor, you can toast the pistachios lightly before mixing them in.
- Use salted pistachios to give a nice contrast to the sweetness of the ice cream.
- If you prefer a smoother texture, chop the pistachios finely.
- Make sure not to overmix when folding the whipped cream to maintain a light texture.
- This recipe does not require an ice cream maker, making it quick and easy.
- Letting the ice cream soften slightly before scooping helps achieve clean scoops.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
