Creamy pistachio ice cream with chocolate
Recipe for easy no-churn pistachio ice cream – made without an ice cream maker, with sweetened condensed milk and dark chocolate.
Servings 8 servings
Ingredients
- 1/2 l whipping cream (38% fat)
- 400 g sweetened condensed milk
- 125 g unsalted pistachios (shelled weight) – preferably the extra-green kind
- 100 g dark chocolate
- 1 tbsp lemon juice, freshly squeezed
- 1 generous pinch salt
Instructions
- Blitz the pistachios in a blender or food processor to a fine flour and set aside.
- Blitz or finely chop the chocolate, and set it aside too, together with the pistachios.
- Pour the condensed milk into a bowl and stir in the pistachios and chocolate. Add a generous pinch of salt and the lemon juice, and fold through.
- Whip the cream to soft peaks – definitely not too stiff – and fold the whipped cream into the mixture in a couple of batches.
- Taste the mixture – you may want a little more acidity or salt.
- Pour the mixture into an airtight container and freeze for approx. 4 hours.