Pistachio and Caramel No Churn Icecream
About this recipe
Pistachio is officially the new cool nut, and I am absolutely here for it! Since discovering the wonders of no-churn ice cream, my mind has been buzzing with ideas. This pistachio caramel ice cream is easily my best creation yet! The pistachios lend a salty yet subtle flavor to the ice cream, perfectly complementing the rich, sweet caramel. The result? An explosion of sweet and salty goodness with every bite—it's the very definition of indulgence.
One of the best parts about this recipe is that it requires no fancy equipment. You don’t need an ice cream maker to achieve the perfect, creamy texture. Simply mix, freeze, and enjoy! With just two base ingredients—double cream and condensed milk—this ice cream is incredibly easy to make. There are no egg yolks involved, and thanks to the sweetness of the condensed milk, there’s no need for added sugar. The balance of flavors is spot on.
This pistachio caramel ice cream is not only delicious but also practical. It’s a fantastic treat for picnics and BBQs since it only needs about six hours in the freezer. You can whip it up the night before or in the morning and have it ready by the time your guests arrive. It's also perfect for kids, who will love the creamy texture and delightful combination of flavors. Plus, parents can feel good knowing there are no artificial additives or extra sugars.
So, the next time you're looking for a crowd-pleasing dessert that's both simple and sophisticated, give this pistachio caramel ice cream a try. It's bound to become a new favorite, capturing the essence of sweet and salty in the most delightful way. Happy scooping!
Pistachio & Caramel Icecream FAQs
Can I use pistachio paste?
Yes, but I recommend making it yourself. It only needs pistachios and a food processor, plus it tastes much better!
Can I use store-bought caramel?
Yes, it totally works!
My sugar crystallized; what happened?
You may have stirred the sugar. It is important when making caramel to not stir!
Why has my sugar not turned brown?
It will take a while, but patience is key. And remember, do not stir.
How does no churn icecream work?
No-churn ice cream is easy to make without an ice cream maker. It uses two main ingredients: heavy cream and sweetened condensed milk.
Process:
- Whip the Cream: Whip heavy cream to stiff peaks for a light texture.
- Mix with Condensed Milk: Fold whipped cream into sweetened condensed milk to prevent large ice crystals.
- Add Flavors: Stir in flavors like pistachio paste and caramel.
- Freeze: Freeze the mixture for at least six hours.
Why It Works:
- Air Incorporation: Whipping adds air for a creamy texture.
- Sugar and Fat: Condensed milk and cream prevent the mixture from becoming too hard and ensure smoothness.
This method is quick and produces delicious, creamy ice cream.
Ingredients
Pistachio Icecream:
- 225g pistachio kernals, for the paste
- 397g tin of condensed milk
- 600ml double cream/heavy whipping cream
- 75g pistachio kernals, to mix in
Caramel Sauce:
- 125g white granulated sugar
- 40ml water
- 100 ml double cream
- 30g unsalted butter
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Ingredients
Pistachio Icecream:
- 8 oz pistachio kernels (for the paste)
- 14 oz sweetened condensed milk
- 20 oz heavy whipping cream
- 2.5 oz pistachio kernels (to mix in)
For the Caramel Sauce:
- 4.4 oz white granulated sugar
- 1.4 oz water
- 3.4 oz heavy cream
- 1 oz unsalted butter
Instructions
- In a saucepan over medium heat, combine 125g of white granulated sugar and 40ml of water. Stir gently to dissolve the sugar.
- Allow the mixture to cook WITHOUT stirring until it turns a deep golden brown. This should take about 8-10 minutes. Keep a close eye to prevent burning.
- Turn off the heat and carefully add 100ml of double cream and 30g of unsalted butter to the caramel. It will bubble up vigorously, so stir continuously until smooth.
- Before using allow the the caramel sauce cool completely before using it in the ice cream, it will thicken in the fridge so dont worry if it's a bit runny
Make the Pistachio Paste:
- Place 225g of pistachio kernels in a food processor.
- Blend for several minutes, scraping down the sides as needed, until the pistachios form a smooth paste.
Make the Pistachio Ice Cream:
- In a large bowl, whip 600ml of double cream until stiff peaks form, be careful not to overmix as this can ruin the texture of the icecream.
- Combine the condensed milk and the pistachio paste until well combined.
- In a freezer-safe container, layer the half of the pistachio ice cream mixture with some of the cooled caramel sauce, remaining pistachios and swirling gently to create a marbled effect
- Add the other half of icecream and repeat step 3
- Cover the container and freeze for at least 6 hours or until firm.
When serving make sure to leave out for 30-45 minutes for the perfect texture.
Hi, I'm Remi
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