Pistachio Ice Cream

No churn pistachio ice cream made with real pistachios, rose, and cream. Eggless, gluten-free, and ready in minutes; perfect summer treat!

Recipe Source Link:https://www.mygingergarlickitchen.com/pistachio-ice-cream/

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RECIPE INGREDIENTS

» For Pistachio Ice Cream

• 400 ml whipping cream (cold)
• 1 can (400 g) sweetened condensed milk
• ½ cup pistachio paste
• 1 cup roasted pistachios
• A few drops of green food color (optional)
• A few drops of rose extract (optional)

RECIPE INSTRUCTIONS

» How to Make Pistachio Ice Cream

1. Pound the roasted pistachios into a coarse powder using a mortar and pestle or food processor. In a large mixing bowl, whip the cold whipping cream until soft peaks form.
2. Gently fold in the pistachio paste, sweetened condensed milk, and green food color (if using). Whisk until the mixture is smooth.
3. Add the coarsely powdered pistachios, reserving 2 tablespoons for topping. Add a few drops of rose extract and mix again. Pour the mixture into a freezer-safe container and smooth the top. Sprinkle the reserved pistachio powder on top.
4. Cover and freeze for 6-8 hours or overnight until firm. Let the ice cream thaw for 5-7 minutes before scooping. Scoop, garnish with roasted pistachios and dried rose petals, and enjoy it chilled.

RECIPE NOTES

1. Don?t over-whip the cream. Just stop it at soft peaks to avoid a grainy texture.
2. Rose extract is an optional ingredient. Just add only a few drops to make the flavor extra special, but adding it is entirely optional. You can also use rose water instead of rose extract.