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. Especially when it’s this easy to make!

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

    Caution: the following recipe is not “healthy,” by any definition of the word, but oh — is it good!

    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. I even squeezed the juice from fresh mint leaves, and made mint-chocolate swirl ice cream. (I promise to share some of these adaptions in the coming months!)

    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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    Almond Maple Dream Ice Cream (Paleo & Vegan)

    Almond Maple Ice Cream Dairy-Free Paleo Vegan

    On the farm, days were impossibly long. There was time for everything: a slow breakfast, playing solitaire, chasing the chickens, and spinning in circles on the tire swing. My grandparents' farm was nestled in the middle of an urban California neighborhood--their house and estate showing it's age juxtaposed by all of the new homes surrounding it. 

    My annual visit to their house was better than any other summer camp or activity I could imagine back home: my cousin Lindsay would be there, and we would have free reign of the farm all day, until we grew tired and meandered back to the house. That's when my grandfather would dish out the ice cream, into two large cereal bowls and one tall pint glass. Lindsay and I would grab spoons, and scurry off with out bowls, obeying the order not to eat in the living room, and instead sitting right in the doorway that bound it to the dining room. From there, we could still see the television. 

    Almond Maple Ice Cream Dairy-Free Paleo Vegan

    Grandpa would eventually follow, that pint glass full of ice cream and root beer, a newspaper in hand. Grandma was already on the couch, her cat in her lap. It didn't matter what was on the television: Lindsay and I were content, just swirling our ice cream with our spoons until it turned to soup, and then lapping it up. That was the sweetness of ice cream in the summertime. 

    Almond Maple Ice Cream Dairy-Free Paleo Vegan

    These days it's rare for me to opt for any flavor other that chocolate when it comes to ice cream. I'm all about bold rich flavors. But there is something special about simple and a vanilla ice cream sweetened with maple syrup. It's delicate, and luxuriously creamy. It's smooth. It's simple, just like days on the farm. 

    This ice cream is made using a combination of coconut milk and almond beverage. Almond beverages are often a bit thin, but for this recipe I used Dream Ultimate Almond, which is the thickest, creamiest almond beverage I've ever tried.  It's made using four times the number of almonds used in normal almond beverage, which makes it so luscious! The added almonds also make it protein-rich: 5g in every cup. Thick and creamy almond beverage = really delicious ice cream. You don't have to trust me on that one: make it yourself and you'll know for sure. 

    I do most of my shopping at Whole Foods Market and Sprouts--this almond beverage can be found at Whole Foods now, and soon will be at Sprouts! Better yet, you can get a coupon here to take to the store. :) 

    Almond Maple Ice Cream Dairy-Free Paleo Vegan

    If you're feeling extra bold, go for an affogato. Nutty Male Ice Cream + Hot Coffee = a decision you will not regret. (P.S., since this ice cream is made using coconut milk and extra thick almond milk, I found that I didn't get jittery at all when combining what I thought was a dessert with coffee--the healthy fats must've helped! So pretty much it was a big win all around). 

    Affogato Maple Ice Cream Paleo Vegan

    Dream provided me with product and compensation for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Dream helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.  

    Almond Maple Dream Ice Cream (Paleo & Vegan)

    Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

    Almond beverage and coconut give this ice cream a rich, nutty flavor! Maple syrup is used to sweeten it. A sprinkle of sea salt works miracles.

    Serves: 8   |    Total Active Time:



    Ingredients:

    • 1 14-ounce can coconut cream (I used the Trader Joe's version)
    • 1 cup Dream Ultimate Almond (Original)
    • 1/4 cup maple syrup
    • 1/4 teaspoon vanilla extract
    • 1/8 teaspoon cinnamon
    • 1/8 teaspoon flake sea salt

    Directions:

    1. Whip the coconut cream with an electric beater until fluffy. Fold in vanilla, cinnamon, and maple syrup.
    2. Whisk in almond milk gently. Do not over stir.
    3. Spoon mixture into a glass dish. Swirl in salt. Cover and place in freezer for 8 hours or overnight (Alternate option to use your ice cream maker at this point. Follow instructions that came with ice cream maker).
    4. Before serving, allow to thaw for 15 minutes.

    I received compensation to develop a recipe featuring Dream Ultimate Almond. Thoughts, words, and images are my own. The video below was provided by Dream as inspiration to you!

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