No cook homemade Pistachio Icecream

4.50 from 20 votes

No cook homemade Pistachio Icecream

Loaded with the pleasing flavor of Pistachios and the luxurious creaminess of the whipped cream, this recipe of easy no-churn homemade pistachio icecream is one of the most loved frosty delights in the world; of dessert lovers! This lusciously creamy ice cream is the ultimate treat of summer indulgence.

Prep: 25

SET TIME8

Total: 8 25

Course: Dessert

Cuisine: Indian

Servings: SERVINGS

Calories: 432kcal

Author: Ruchi

Ingredients

PREPARE WHIPPED CREAM

1 cup Heavy whipping cream (or use cool whip)
⅓ cup Powdered Sugar

FORM THE ICE CREAM BASE

1¼ cup Water
1 cup Dry Milk powder
1 cup Heavy whipping cream
1 cup Condensed milk
⅓ cup Pistachios
⅛ teaspoon Pistachio essence
⅛ teaspoon Kewra essence
⅛ teaspoon Green color (optional)

GARNISHES

- - Slivered Pistachios

US Customary - Metric

Instructions

CHOP PISTACHIOS

Chop up the pistachios into chunks. I prefer bigger pieces and some crushed pistachios in my ice cream. But feel free to cut them as big or small as you desire. Set aside.

FORM THE ICE CREAM BASE

In a stand mixer, beat the cream until stiff peaks form. While you work on the other steps, set it in the fridge to chill.
Combine water and milk powder in a bowl.
Whisk until well blended. Make sure the mixture is smooth and frothy in texture and not grainy. Set it aside.
In a separate bowl, whisk together the cream and the milk powder mixture (which we had prepared earlier in the recipe) and incorporate the condensed milk. Beat for about 1 minute until well combined and thick in texture.
Add pistachio essence.
Mix in green food color.
Mix in crushed pistachios.
Now add homemade whipped cream.
Gently stir the cream and fold everything together with a spatula until well blended.
Pour the Homemade Pistachio Ice Cream into a loaf pan or container.
Generously sprinkle some extra pistachios on top.
Cover it with a plastic wrap, followed by aluminum foil, to ensure the plastic wrap will stay secure. Freeze the ice cream for at least 6 hours or overnight.
Remove the ice cream container from the freezer when it is almost half set, after about 4 hours. Remix it, smoothen the top and slide it again into the freezer for another 6-8 hours.
Let the pistachio ice cream stand for about 5 minutes before scooping it into bowls and serving.
It's so creamy and delicious that you’ll finish the whole bowl yourself.

Notes

Frequently Asked Questions

How do I get a soft Ice cream scoop?

There are two ways to a soft ice cream scoop. After transferring the ice cream to a container, cover it with a plastic wrap or an aluminum foil and place the lid tightly. The plastic wrap should touch the surface of the ice cream, which will ensure that no ice crystals are formed.

Another great way to get a softer and no-ice-crystal scoop is- Remove the ice cream container from the freezer when it is almost half set, that is, after about 4 hours.

Gently whisk the ice cream mix with a hand blender or a whisk. At this point, the ice cream looks like a thick smoothie. Now, smoothen the top and slide it again into the freezer.

This step results in the softer ice cream and ensures no formation of ice crystals.

How long does the Pistachio Ice cream stay good in the freezer?

This super delicious homemade Pistachio Icecream stays perfect in the freezer for about 2 weeks in an air-tight container.

However, you may notice this ice cream getting grainy in texture and developing ice crystals after 2 weeks.

Nutrition