Description
A rich and creamy dairy-free pistachio ice cream with a smooth texture and a flavorful pistachio swirl, made without an ice cream machine.
Ingredients
- 2 cups (260 g) raw pistachios, unsalted
- 415 g dairy-free sweetened condensed milk
- 2 2/3 cups dairy-free whipping cream, chilled
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 180°C and roast pistachios for 7–9 minutes until fragrant, then cool.
- Blend pistachios into a thick, smooth paste.
- Add condensed milk, vanilla, and salt, then blend until combined.
- Reserve 1/2 cup of the mixture for swirling.
- Whip chilled dairy-free cream until firm peaks form.
- Fold pistachio mixture into whipped cream until smooth.
- Layer mixture into a container, adding spoonfuls of reserved mixture and swirling between layers.
- Freeze for at least 4 hours until firm.
- Scoop and serve.
Notes
- Roasting enhances pistachio flavor.
- Blend thoroughly for smooth texture.
- Let sit 5 minutes before scooping if too firm.
- Add chocolate chips or nuts for variation.
- Store tightly covered to prevent ice crystals.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-churn
- Cuisine: International
Nutrition
- Serving Size: 1 scoop
- Calories: 260
- Sugar: 18g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
