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.
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.
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.