Pistachio Ice Cream

Indulge in our irresistible homemade Pistachio Ice Cream made with a creamy
base, fluffy cream, and crunchy salted pistachios!

Servings: 12

Author:

Prep Time:
10 minutes

Freeze Time
6 hours

Total Time:
10 minutes

Instructions

1 In a big bowl, mix together the pistachio pudding mix and sweetened condensed
milk until it’s smooth with no lumps. Put it aside for now.
2 In another bowl, pour in the whipping cream. Use an electric mixer on
medium-high speed to beat it until it forms stiff peaks, which should take about
3-4 minutes.
3 Combine the mixtures: Carefully fold the whipped cream into the pistachio mix
without overmixing. Keep folding until everything is well blended and smooth.
4 Mix in the pistachios, making sure they’re spread evenly throughout the mixture.
5 Pour the ice cream mixture into a container that’s safe for the freezer, like a
loaf pan or a container with a lid. Smooth the top with a spatula or spoon.
Cover the container with plastic wrap or a lid to stop ice crystals from
forming.
6 Keep the ice cream in the freezer for at least 6 hours, or better yet,
overnight, until it’s firm and keeps its shape.
7 Take the ice cream out of the freezer and let it sit at room temperature for
about 5-10 minutes to soften a bit. Scoop it into bowls or cones, and enjoy your
homemade pistachio ice cream with salted pistachios!