Easy Pistachio Ice Cream with Cherries
My Pistachio Ice Cream with Cherries is an easy no-churn recipe, so you don’t need an ice-cream maker to make this delicious summertime treat. Along with pantry staples, you need just 5 ingredients and 20 minutes to make. And although it needs overnight freezing – it’s absolutely worth the wait!
This treat features pistachios as the star ingredient, paired with gorgeously ripe, fragrant sweet cherries that are bursting with flavour.
It’s a recipe that takes me back to those happy childhood summer days which seemed to last forever. With no ice cream maker in sight, our moms used to make us no-churn ice cream using whipped cream and condensed milk. And after a long, hot day spent playing outdoors, riding your BMX – pretending to be Nancy Drew or part of The Famous Five – mom’s ice-cream was the stuff dreams were made of.
And while this Pistachio ice cream is a slightly more sophisticated version, it’s every bit as good. And it’s even better when served with a simple cherry topping.
If you LOVE ice-cream, you should also check out this Strawberries & Cream Ice Cream with Pink Peppercorns recipe and this fab Lemon Ice-Cream recipe.
Nuts About Pistachios
Pistachios are a delicious and nutritious nut that has been enjoyed for centuries. They’re native to the Middle East and Central Asia but are now grown in many parts of the world, including California, Iran, and Turkey.
Pistachios have a rich, nutty flavour and develop a gorgeous creamy texture when roasted. They are a versatile ingredient that can be eaten on their own, added to salads, used in baked goods, and of course, to make this pistachio ice cream.
They’re a good source of protein, fiber, and healthy fats. They are also a good source of vitamins and minerals, including vitamin B6, potassium, magnesium, and copper.
Decadently Creamy Pistachio ice Cream
When making our pistachio ice cream, we whip the cream until stiff peaks are formed. Doing this makes it lighter and allows us to approximate the texture of churned ice-cream. And along with added sweetness, the condensed milk ensures that no ice crystals form.
And that is the base for just about any no-churn ice cream recipe! Now you know.
The Cherry on Top
The simple cherry syrup topping works beautifully with this creamy pistachio ice cream. This year the British cherries seem to be particularly flavourful, so we’re making the best use of this ingredient. We’re making a syrup by dissolving sugar in water and heating it until it has a syrupy consistency, and then pouring it over our fresh pitted cherries. This poaches the cherries ever so slightly, and intensifies their flavour.
Use any fresh, ripe cherries that take your fancy, or look out for these varieties:
- Bing cherries: These are large, dark red cherries with a sweet flavour.
- Montmorency cherries: These are sour cherries that are often used for making pies and preserves.
- Lambert cherries: These are dark red cherries with a tart flavour.
- Rainier cherries: These are yellow cherries with a sweet and tart flavour.
Did You Love My Pistachio Ice Cream with Fresh Cherries?
Did you try this pistachio ice-cream recipe? Please tell us about it! Leave me a comment, give this recipe a rating, and remember to tag your photo #theculinarycartel on Instagram so we can see what you come up with.
Frequently Asked Questions
Can I I use a different nut other than pistachios?
Absolutely. Hazelnut paste is readily available, but bear in mind that it is often sweetened. So if you are going to use it, hold back 1/5th of the sweetened condensed milk and slowly add until you get your desired level of sweetness. Also bear in mind that dishes taste less sweet when they are frozen, so make allowance for that.
Is this recipe gluten-free?
Yes. This pistachio ice cream is gluten-free and is also suitable for vegetarians.
Easy Pistachio Ice Cream with Cherries
- Total Time: 0 hours
- Yield: Serves 8-10
- Diet: Gluten Free
Description
My Pistachio Ice Cream with Cherries is an easy no-churn recipe, so you don’t need an ice-cream maker to make this delicious summertime treat. Along with pantry staples, you need just 5 ingredients and 20 minutes to make. And although it needs overnight freezing – it’s absolutely worth the wait!
Ingredients
Pantry Staples
- * 1 tsp Neutral oil
- 50g sugar
- 60g water
- Pinch of salt
Ingredients
- 1 (397g) can sweetened condensed milk
- 600ml heavy / whipping cream
- 400g roasted and salted shell on pistachios OR 100g pistachio paste
- 150g fresh cherries, pitted and halved
- 1Tbsp vanilla extract
Instructions
- If you can get your hands on shop bough pistachio paste, you can skip this stepStart by shelling the pistachios. Once you’ve removed all the shells, place the pistachios into a food processor and blend until they release their oils and form a smooth paste. * If needed, add a teaspoon of neutral oil and continue blending for about 3 minutes. Scrape down the sides to ensure even blending, aiming for a peanut butter-like consistency.
- In a separate bowl, whip the cream until soft peaks form.
- Fold the condensed milk, pistachio paste, and vanilla extract into the whipped cream, until the mixture is well combined. Season the mixture with a pinch of salt, adjusting the amount if the pistachios were already salted.
- Pour the ice cream mixture into a lined loaf tin or a suitable freezer container. Place it in the freezer overnight and allow it to set completely.
- While the ice cream is freezing, prepare the cherries by removing the pits and stems. Run a knife around the circumference of each fruit, twist the two sides in opposite directions to separate, and then remove the pits using the point of a knife. Alternatively, use a cherry pitter.
- In a microwave-safe bowl, combine the sugar and water. Microwave the mixture for 2 minutes to create a light syrup. Pour the hot syrup over the prepared cherries to lightly poach them. If you prefer a thicker cherry sauce, you can further reduce the syrup.
- Once the pistachio ice cream is ready and fully set, scoop it into serving bowls or dishes. Drizzle the cherry mixture over the ice cream to add a delightful and fruity finishing touch.
Serve and enjoy!
- Prep Time: 20 min
- Cook Time: overnight
- Category: Sweet Treats
4 Responses
Hello there
Just a quick question. Condensed milk tins in SA weigh about 385g, would this be enough? or would the recipe need adjusting?
I love how you have made this so simple and perfect. Thank you so much for sharing. ❤️
hi there, no it will work just fine no need to adjust it! Just a slight difference between tin sizes in SA and the UK
So glad you enjoyed it!