No cook homemade Pistachio Icecream

No cook homemade Pistachio Icecream

Looking for a easy, refreshing and no-cook ice cream, then you have landed at the right place. This frozen pistachio ice cream has fresh homemade whipped cream combined with pistachios and condensed milk. A perfect make ahead dessert!  In this recipe, ICE CREAM MACHINE IS NOT NEEDED – Yes! you heard me right – no ice cream machine, its vegetarian and without eggs.

This delicious ice cream requires no cooking time – just mix and freeze. If you are like me who would like to whisk up a fresh batch of homemade ice cream in a hurry, then go for it.

Whipped cream when mixed with condensed milk creates a rich, creamy and velvety ice cream. Homemade whipped cream can be substituted with store bought cool whip. I have added a pinch of green color to my pistachio ice cream but feel free to double the amount and give this treat a rich pistachio color. Likewise, pistachio essence can be used in place of kewra essence. 

No cook homemade pista Icecream

Freezing time for me was 1-1/2 day and as you can see it was all melting away because of the summer heat. Once frozen, homemade ice cream has a tendency to solidify into a rock, but this recipe remains soft enough for an easy scoop out. 

Keep yourself cool this summer by trying out this classic pistachio ice cream that is easy to make and pairs with every summer dessert. An ultimate and a perfect treat to beat the summer heat.

While you are here don’t forget to check out Mango kulfi, Strawberry mango smoothie, Strawberry banana smoothie.

No cook homemade Pistachio Icecream

TIPS TO AVOID ICE CRYSTALS OR FREEZER BURN ON ICE CREAM – 

  • Cover your container tightly. If your container doesn’t have a cover, wrap it tightly with a plastic wrap and then with a foil.
  • Store your ice cream in the very back of the freezer. Every time the freezer is opened, warm air gushes in causing the ice cream to melt and then it refreezes back again. During all this thaw and refreeze, some of the ice crystals trapped inside melts and result in crystallization.
  • Ice cream is best stored below 0°F (-17 degree C) above that will result in crystallization.
  • There should be no change in temperature during freezing.

No cook homemade Pistachio Icecream
Votes: 4
Rating: 4.75
You:
Rate this recipe!
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Keep yourself cool this summer by trying out this classic pistachio ice cream that is easy to make and requires no ice cream maker!!
Servings Prep Time
8 SERVINGS 25 MINUTES
Servings Prep Time
8 SERVINGS 25 MINUTES
No cook homemade Pistachio Icecream
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Print Recipe
Keep yourself cool this summer by trying out this classic pistachio ice cream that is easy to make and requires no ice cream maker!!
Servings Prep Time
8 SERVINGS 25 MINUTES
Servings Prep Time
8 SERVINGS 25 MINUTES
INGREDIENTS
  • 1 cup Homemade Whipped cream (or use cool whip)
  • 1 cup Heavy cream
  • 1 cup Condensed milk
  • 1-1/4 cup Water
  • 1 cup Dry Milk powder
  • 1/3 cup Pistachios
  • 1/8 teaspoon Kewra essence
  • 1/8 teaspoon Green color (optional)
CHANGE SERVING SIZE: SERVINGS
CHANGE UNITS:
METHOD
  1. Let's begin with our first step.
  2. In a bowl combine water and milk powder.
  3. Whisk until well blended. Set it aside.
  4. Assemble rest of the ingredients.
  5. Homemade whipped cream. Follow the link above to make your very own homemade whip cream.
  6. Measure pistachios...
  7. Coarsely grind them into pieces...
  8. In a bowl combine heavy cream and water-milk powder mixture (that we mixed earlier in the recipe)..
  9. Add condensed milk..
  10. Add kewra essence...
  11. Mix in green color...
  12. Mix in crushed pistachios and..
  13. Add homemade whipped cream...
  14. Give it a good mix..
  15. Pour it in a bowl or deep dish tray..
  16. Add some more pistachios on top...
  17. Cover and place it in the freezer.
  18. Make sure your ice cream tray/bowl is secured and covered tightly to avoid freezer burns. (see tips above in the main post)
  19. Scoop ice cream into a bowl, garnish it with some crushed pistachios and...
  20. Enjoy till it last.
  21. It's so creamy and nice that you’ll finish the whole bowl by yourself.
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12 Responses

  1. sonali says:

    hi can I use some other essence instead of kewra essance

  2. Amira says:

    Effortless recipe and sweeteners are spot on! Love your collection will indulge more in it and try some easy ones. Thanks for sharing!

  3. Scott says:

    Looks pretty good but doesn’t look vegan as they say in the first paragraph haha. To much milk for that…

  4. Suchi says:

    Wow!!… Amazing clicks, sitting and drooling in my office.. Have to try this pretty soon. Looks so delicious and tempting!

    • RK says:

      Thanks for stopping by Suchi! Do give it a try and I am sure you are going to like it. If possible share your experience with me. 🙂

  5. Devyani says:

    My kind of recipe No cook. Truly amazing color and very well explained. So tempted to try it. Thanks for sharing.

  6. Lovehomemade says:

    A very good pistachio ice cream, I don’t like chucks of ice in my icecream and this ice cream is one of the best things I’ve eaten recently. Really delicious. Creamy yet light and has rich flavor of pistachios in it. Used vanilla essence and it tasted yummylicious. Will be making it more often and forgot to mention one thing, chunks of pistachios in ice cream adds a wonderful texture and flavor. Keep up the great effort of presenting the recipe is such an easy way.

    • RK says:

      Thank you for your wonderful feedback. Always love to hear about your experiences and thanks for sharing that with me. I am so glad to hear that you liked the Pistachio Ice cream recipe!!

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