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No-Churn Pistachio Ice Cream As Made By Dani Smith

When people think of Caribbean food, they might not think of ice cream, but it’s really popular around the region. In Jamaica, we have all sorts of unique ice cream flavors, like grape nut and rum raisin, but my favorite is pistachio. As a kid, I remember making trips with my family and friends to get ice cream and I always loved the vibrant green color of the pistachio flavor, made with milk fresh from local creameries on the island. Every time I remake pistachio ice cream at home, it brings me back to my childhood.

Tasty Team
September 08, 2021
No-Churn Pistachio Ice Cream As Made By Dani Smith
Total Time

6 hr 35 min

6 hr 35 min

Prep Time

10 minutes

10 min

Cook Time

25 minutes

25 min

Total Time

6 hr 35 min

6 hr 35 min

Prep Time

10 minutes

10 min

Cook Time

25 minutes

25 min

Ingredients

for 6 servings

Pistachio Paste

  • 2 cups shelled pistachios (250 g)
  • 3 cups hot water (720 mL)

Ice Cream

  • 1 can sweetened condensed milk, room temperature
  • 1 tablespoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 1 drop green gel food coloring
  • 2 cups heavy cream (480 mL), cold
  • ¾ cup pistachio (95 g), divided, chopped

Nutrition Info

  • Calories 926
  • Fat 75g
  • Carbs 59g
  • Fiber 7g
  • Sugar 44g
  • Protein 23g

Estimated values based on one serving size.

Preparation

  1. Make the pistachio paste: Add the pistachios to a medium heatproof bowl and pour in the hot water. Cover with a kitchen towel and let sit for 10–15 minutes. Drain, then use the towel or your hands to gently rub the purple skin away from the pistachios and discard.
  2. Transfer the pistachios to a food processor and process into a paste, stopping and scraping down the sides of the bowl as needed, about 5 minutes. Store any leftover pistachio paste in an airtight container in the refrigerator for up to 2 weeks.
  3. Make the ice cream: In a large bowl, combine the sweetened condensed milk, 2 tablespoons pistachio paste, the vanilla, cinnamon, salt, and green food coloring and whisk to combine.
  4. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with an electric hand mixer), whip the heavy cream on medium-high speed until stiff peaks form, 7-8 minutes. Tip: Chill the bowl of the mixer in the freezer for a couple minutes to get cold before adding the cream. This will help the cream whip up more quickly.
  5. Gently fold the condensed milk mixture into the whipped cream with a rubber spatula until well combined. Add the chopped pistachios and gently fold to incorporate.
  6. Transfer the ice cream to a 9 x 5-inch loaf pan. Sprinkle more chopped pistachios over the top. Freeze for at least 6 hours, preferably overnight until completely frozen.
  7. Scoop and serve.
  8. Enjoy!

Ingredients

for 6 servings

Pistachio Paste

  • 2 cups shelled pistachios (250 g)
  • 3 cups hot water (720 mL)

Ice Cream

  • 1 can sweetened condensed milk, room temperature
  • 1 tablespoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 1 drop green gel food coloring
  • 2 cups heavy cream (480 mL), cold
  • ¾ cup pistachio (95 g), divided, chopped

Nutrition Info

  • Calories 926
  • Fat 75g
  • Carbs 59g
  • Fiber 7g
  • Sugar 44g
  • Protein 23g

Estimated values based on one serving size.

Preparation

  1. Make the pistachio paste: Add the pistachios to a medium heatproof bowl and pour in the hot water. Cover with a kitchen towel and let sit for 10–15 minutes. Drain, then use the towel or your hands to gently rub the purple skin away from the pistachios and discard.
  2. Transfer the pistachios to a food processor and process into a paste, stopping and scraping down the sides of the bowl as needed, about 5 minutes. Store any leftover pistachio paste in an airtight container in the refrigerator for up to 2 weeks.
  3. Make the ice cream: In a large bowl, combine the sweetened condensed milk, 2 tablespoons pistachio paste, the vanilla, cinnamon, salt, and green food coloring and whisk to combine.
  4. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with an electric hand mixer), whip the heavy cream on medium-high speed until stiff peaks form, 7-8 minutes. Tip: Chill the bowl of the mixer in the freezer for a couple minutes to get cold before adding the cream. This will help the cream whip up more quickly.
  5. Gently fold the condensed milk mixture into the whipped cream with a rubber spatula until well combined. Add the chopped pistachios and gently fold to incorporate.
  6. Transfer the ice cream to a 9 x 5-inch loaf pan. Sprinkle more chopped pistachios over the top. Freeze for at least 6 hours, preferably overnight until completely frozen.
  7. Scoop and serve.
  8. Enjoy!

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