No-Churn Pistachio Ice Cream
by RoryIf you are a pistachio lover, this one's for you!
No-Churn Pistachio Ice Cream
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Category
Ice Cream
Ingredients
2 C. Heavy Whipping Cream
1 14 oz. Can Evaporated Milk
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1 tsp. Vanilla Extract, Tahitian
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1 tsp. Coconut Extract
1 1/2 C. Pistachio Nuts, Shelled
1.5 oz. Instant Pistachio Pudding (1/2 of a Standard Box)
Directions
In a medium bowl, whip heavy cream with a hand mixer until soft peaks form.
In a second bowl, whisk together the evaporated milk and pudding mix. Add vanilla and coconut extracts. Stir until ingredients are combined.
Roughly chop 1 C. pistachios (you can use the food processor, just be careful not to over chop the nuts). Stir the chopped pistachios into the pudding mix. Gently fold the mixture into your whipped heavy cream.
Use a rubber spatula to transfer half the mixture into a metal loaf pan. Sprinkle with 1/4 C. whole pistachios, then add the second half of the cream mixture to the loaf pan. Finish with the last 1/4 C. of pistachios on top.
Cover loaf pan and freeze for at least 6 hours.
Recipe Note
If you're not a fan of coconut, try our Hazelnut Extract in place of the Coconut Extract in this recipe.