No-Churn, 5-Ingredient Pistachio Ice Cream

No-Churn, 5-Ingredient Pistachio Ice Cream

One of the first fare-weather recipes I shared this year was for No-Churn Rhubarb Crisp Ice Cream. There is some debate in the house on whether making a rhubarb crisp and turning it into ice cream is a good use of time, but I’ll tell you where I stand: ice cream is delicious.

In that same blog post, I promised to share some of the other recipe adaptions I had tried, including this winner, which causes no hot debates in the house. Other than who is getting the last scoop, of course. All you need is 5 ingredients, including real pistachios. (Real pistachios are important—something anyone who has ever bought a pistachio ice cream that tasted more like pistachio liquor than actual pistachios will understand).

No-Churn, 5-Ingredient Pistachio Ice Cream
No-Churn, 5-Ingredient Pistachio Ice Cream

No-Churn, 5-Ingredient Pistachio Ice Cream

Published July 23, 2019 by
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Serves: 12   |    Active Time: 20 active minutes



Ingredients:

  • 2/3 cup shelled, roasted, unsalted pistachios, divided
  • 1 14-oz can sweetened condensed milk
  • Pinch salt
  • 1/2 teaspoon vanilla extract
  • 2 cups whipping cream 

  • Directions:

    1. Place half (1/3 cup) of pistachios in a blender, and blend on high until a paste begins to form. Add sweetened condensed milk, salt, and vanilla to blender and blend again until fully combined and smooth. Transfer for a small mixing bowl.
    2. In a separate, medium-sized mixing bowl, beat whipping cream with electric beaters until firm peaks form.
    3. Gently fold 1 cup of the whipped cream into the pistachio mixture until combined. Then, scape pistachio mixture into the rest of the whipped cream, gently folding it in. Do not over mix (you want as much air in the whipping cream as possible!). A few streaks of green or white are OK.
    4. Scrape the ice cream mixture into a glass pyrex with air-tight lid (about 9x5 inches, or equivalent volume). Place lid on container, and place flat in freezer for 2 hours.
    5. After 2 hours, gently swirl in remaining pistachios to taste, and sprinkle some pistachios on top. Place lid back on ice cream and freeze for at least 3 more hours before serving.

    No-Churn, 5-Ingredient Pistachio Ice Cream
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    No-Churn Rhubarb Crisp Ice Cream

    No-Churn Rhubarb Crisp Ice Cream

    About a ten months ago this recipe for no-churn chocolate ice cream landed on my screen. Was it possible? A no-churn ice cream that was worth an almost perfect rating? Even after making it, I was boggled by how darn good (and easy to make) it was. That moment was a game changer, because I realized how easy it would be to adapt that chocolate ice cream recipe into any flavor I could dream of.

    First I folded chunks of grain-free peanut butter cookie into the chocolate base. (That was amazing, highly recommended for PB lovers). Then, I skipped the cocoa and folded in instant coffee powder, along cacao nibs and extra caramel sauce I had in the fridge (from this recipe). Also a hit — best afternoon pick me up. 😍

    Next, I made pistachio paste and mixed that in. This recipe was proving itself to be extraordinarily adaptable. But there was one thing I couldn’t get out of my head: rhubarb crisp ice cream. I have a thing for ice creams named after baked goods — or at least, the few ice creams I’ve had that fit this bill have been amazing. One was Ben & Jerry’s Pecan Pie Ice Cream, which they later discontinued (though I found out in the process of writing this post that they now have a similar flavor as a regional special). The second was oatmeal cookie ice cream from Lucky’s Bakehouse & Creamery in Boulder — wonderful with fresh peaches!

    Anyways — the best part of this ice cream, to me, is when the sweet vanilla cream swirls with the crispy, butter oat topping. 🤤

    No-Churn Rhubarb Crisp Ice Cream

    No-Churn Rhubarb Crisp Ice Cream

    Published April 9, 2019 by
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    Serves: 12   |    Active Time: 20 active minutes; 5 hours in freezer



    Ingredients:

  • 1 14-ounce can sweetened condensed milk
  • 2 cups heavy cream, cold
  • Pinch salt
  • 1 teaspoon vanilla extract
  • About 1 cup of leftover rhubarb crisp, full cooled! — if crisp is at all warm, it will melt the ice cream into a slop. Tip: the oaty crisp is the best part! Make sure you have some of that in there.

  • Directions:

    1. Whisk together the sweetened condensed milk, salt, and vanilla in a small bowl. Set aside.
    2. In a separate large mixing bowl, whip heavy cream until peaks form (about 2 minutes on medium-high speed with a hand mixer).
    3. Fold 1 cup of the whipping cream into the condensed milk with a rubber spatula, then fold condensed milk mixture into whipped cream, folding gently so as to keep as much air in the whipped cream as possible. Fold until fully incorporated and few to no streaks of condensed milk remain (avoid over mixing).
    4. Pour mixture into a a 9x9 glass dish with a lid (a bread pan, or large pyrex Tupperware will work too). Cover and freeze for about 2 hours.
    5. Meanwhile, cut or crumble rhubarb crisp into small pieces. Rhubarb chunks should be bite-sized or smaller (aim for 1/2 inch pieces or smaller). Sprinkle rhubarb crisp over ice cream mixture, and then use a rubber spatula to gently swirl into the ice cream. Smooth ice cream in container, and then return to freezer for 3 more hours before serving.
    6. Store in an air-tight container in the freezer.

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    3-Ingredient Matcha Ice Cream (Paleo & Vegan)

    Phew. If you haven't noticed, summer is here. Not the way summer is here on June 21st. Not the way summer is here on the last day of school. Summer is here like it's been pushing high 90s every day this week and not a cloud has come to cool us off. 

    This week in the Front Range… via Weather Underground

    Forgive me, but due to the heat our regular scheduled programming is going to be interrupted by a completely different recipe. In this weather, I have absolutely no desire to write about anything vaguely warm. As a result, I'm skipping the post I had planned on publishing (a recipe for Swedish Meatballs in Paleo Mushroom Gravy) for this: 3-ingredient Matcha Ice Cream. 

    If it's as hot where you are as it is here, I think you'll understand. It's easy and fast. It's sweet. You don't have to touch the oven or the stove. It's a green tea pick-me-up in your afternoon. 

    This particular ratio of coconut milk to banana made for one of my creamiest paleo ice creams yet. What's more, it's egg-free, vegan, and AIP-friendly, so you can share it with pretty much anyone! Not that you'll want to…the two of us polished off the entire bowl in one day! 

    I've decided that when it's this hot, ice cream for dinner is actually a valid choice. (But I promise, as soon as this heat wave passes, we'll get to those Swedish Meatballs!)

    3-Ingredient Matcha Ice Cream (Paleo, AIP, Vegan, Raw)

    2 very ripe bananas

    1/2 cup canned coconut cream (full-fat canned coconut milk will work in a pinch, too!)

    2 tablespoons matcha powder 

     

    Place all ingredients in the jar of a blender and blend on high until smooth. Pour the mixture into an ice cream maker and follow the instructions for your ice cream maker. Once the ice cream maker is done, eat on the spot (or scoop the ice cream into a air-tight container and freeze for later enjoyment). 

    Note: If you do not have an ice cream maker...

    • Use frozen bananas and cut the coconut milk in half. Blend and eat! It will be more like soft serve and not quite as rich, but is a quick-fix.

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