Description
Creamy, no-churn pistachio ice cream flecked with crunchy nuts and laced with ribbons of bittersweet chocolate ganache. Ready in under 30 minutes of prep and perfect for cooling off on warm days—plus it’s made without an ice cream maker!
Ingredients
Chocolate Ganache Swirl:
- 6 Tbsp 90 ml Heavy cream (Silky richness)
- 1/2 cup 90 g Quality chocolate chips (Bittersweet flavor)
Ice Cream Base:
- 1 1/4 cups 163 g Shelled roasted pistachios (Crunchy, nutty foundation)
- 2 cups 420 ml Cold heavy cream (Luxurious creaminess)
- 1 14 oz can 396 g Full-fat sweetened condensed milk (Dense sweetness)
- 1 tsp Pure vanilla extract or vanilla bean paste (Aromatic depth)
- 1/4 tsp Almond extract (Subtle nutty enhancement)
- Tiny drop Green gel food coloring optional (Soft pistachio hue)
Optional Topping:
- 2 Tbsp Roughly chopped pistachios (Extra crunch)
- 2 Tbsp Roughly chopped chocolate chips (Additional chocolate bursts)
Instructions
Prepare the Chocolate Ganache:
- In a small saucepan, heat 6 Tbsp heavy cream over medium until it just begins to steam (do not boil).
- Place ½ cup chocolate chips in a heat-proof bowl. Pour the hot cream over them and let sit 1 minute. Stir until smooth and glossy. Set aside to cool at room temperature, then refrigerate until thick but still pourable (about 15 minutes).
Make the Pistachio Base:
- In a food processor, pulse 1¼ cups pistachios until finely ground (a few small crumbs are fine for texture).
- In a large mixing bowl, whisk together the pistachio meal, 2 cups cold heavy cream, and 14 oz sweetened condensed milk until fully incorporated.
- Stir in vanilla extract, almond extract, and (if using) a drop of green food coloring to achieve your desired hue.
Assemble & Swirl:
- Pour half of the ice cream base into an 8×8-inch or 9×5-inch freezer-safe pan.
- Drizzle half of the cooled ganache in thin lines over the base. Use a knife or skewer to lightly swirl the ganache into the ice cream.
- Top with the remaining base, then repeat with the rest of the ganache, swirling once more.
Freeze:
- Cover the pan tightly with plastic wrap or a lid.
- Freeze until firm, at least 6 hours or overnight for best texture.
Serve:
- Let the ice cream sit at room temperature for 3–5 minutes before scooping.
- Scoop into bowls and garnish with chopped pistachios and chocolate chips, if desired.
Notes
-
Nuttier Flavor: Use salted pistachios for a savory-sweet contrast, but reduce added salt elsewhere.
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Chocolate Varieties: Swap in dark, milk, or white chocolate chips for the ganache to suit your taste.
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Extra Swirl: For more defined layers, swirl ganache in three stages: bottom, middle, and top.
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Make-Ahead Tip: Ganache can be made 2 days ahead and stored chilled; let come to room temperature before swirling.
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Storage: Store ice cream in an airtight container in the freezer for up to 2 weeks; press a layer of plastic wrap directly on the surface to prevent ice crystals.
- Prep Time: 20 minutes
- Category: Desserts, Frozen Treats
- Cuisine: American
Nutrition
- Calories: 440
