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–+ servings
Scoops of no churn pistachio ice cream.

No Churn Creamy Pistachio Ice Cream

Heather Smoke
An easy, eggless, no churn recipe for creamy pistachio ice cream, with just five ingredients.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
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Prep Time 10 minutes
Freeze Time 10 hours
Total Time 10 hours 10 minutes
Course Dessert
Cuisine American
Servings1 1/2 quarts

Equipment

  • Electric Mixer (Stand or Hand-Held)

Ingredients
 

  • 1 can (14 oz) sweetened condensed milk
  • ½ cup creamy unsalted pistachio butter
  • 2 tsp vanilla extract
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 cups cold heavy whipping cream

Instructions
 

  • In a bowl, use an electric mixer to beat the sweetened condensed milk, pistachio butter, vanilla and salt on low speed until smooth.
  • Add the cold heavy whipping cream and beat on medium high speed for several minutes until increased in volume and the mixture starts to form soft peaks.
  • Scrape the ice cream mixture into a lidded ice cream container. Freeze until firm enough to scoop, about 8-10 hours, or overnight.

Notes

Note:  The pistachio flavor in this ice cream is strong.  If you like a more subtle pistachio flavor, reduce the pistachio butter to 1/4 or 1/3 cup.
Keyword Ice Cream, No Churn Ice Cream, Pistachio
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