Pistachio Cherry No-Churn Ice Cream

Ingredients

• 340 g Whipping cream (Cold)
• 250 g Condensed milk
• 85 g Pistachio paste (Smooth; made from 100% salted pistachios)
• 0.5 tsp Vanilla extract
• 200 g Pitted cherries (Fresh or frozen)
• 35 g Sugar
• 1 tsp Lemon juice
• Roasted pistachios (Optional; roughly chopped, for folding in and serving)
• 1 L Fresh cherries (Optional; for serving)

Steps

1. 1

   Combine the pitted cherries, sugar, and lemon juice in a saucepan. Cook over medium heat for 8–10 minutes, until the fruit softens and the juices reduce slightly. Let the compote cool completely.

2. 2

   Blend the condensed milk, pistachio paste, and vanilla extract until smooth.

3. 3

   Add the cold whipping cream to the blender and blend for 15–20 seconds.

4. 4

   If using, fold the roughly chopped roasted pistachios into the ice cream mixture.

5. 5

   Spoon one-third of the ice cream mixture into a 1 L container. Dollop some cherry compote over it. Repeat the layers until all the ice cream mixture and compote have been used.

6. 6

   Gently swirl the layers with a knife to create a marbled finish.

7. 7

   Freeze for at least 8 hours or overnight.

8. 8

   Before scooping, let the ice cream sit at room temperature for 5–10 minutes. Finish with extra toasted pistachios and fresh cherries, if desired.

Notes

The source does not specify the amounts of optional roasted pistachios or fresh cherries.

Nutrition per serving

• dessert
• frozen dessert
• no-churn
• vegetarian
• gluten-free
• make-ahead