Ingredients

  • 2 cups heavy whipping cream, cold
  • 1 can (14 oz) sweetened condensed milk
  • ½ cup pistachio paste or finely ground pistachios
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • A pinch of salt
  • ½ cup chopped pistachios, plus extra for topping

Instructions

  1. Prepare the pistachios: Finely grind the pistachios or use pistachio paste for a smooth, rich flavor.
  2. Whip the cream: In a large bowl, beat the cold heavy cream until stiff peaks form.
  3. Mix the base: In another bowl, combine the sweetened condensed milk, pistachio paste, vanilla extract, optional almond extract, and salt. Mix until smooth.
  4. Fold together: Gently fold the whipped cream into the pistachio mixture until well combined and fluffy.
  5. Add pistachios: Fold in the chopped pistachios for extra crunch.
  6. Freeze: Transfer the mixture to a freezer-safe container. Smooth the top and cover tightly. Freeze for 6–8 hours or overnight until firm.
  7. Serve: Let the ice cream sit at room temperature for 3–5 minutes before scooping.
  8. Garnish: Serve in cups or bowls and sprinkle with extra chopped pistachios.

Tips for the Best Results

  • Use cold heavy cream for a light, creamy texture.
  • Choose unsalted pistachios to control the flavor.
  • For a stronger pistachio taste, add a little extra pistachio paste.
  • Store in an airtight container in the freezer for up to 2 weeks for the best quality.

Enjoy! This creamy pistachio ice cream is rich, nutty, and delicious, with crunchy pistachio pieces in every scoop.