No Churn Ice Cream Recipe

I think homemade ice cream is one of the ultimate comfort desserts, but most people assume it requires an expensive machine. This no churn ice cream recipe lets you create a truly premium dessert without any special equipment, focusing instead on the vibrant green pistachio ribbons and rich cardamom flavor. It’s the perfect treat for family gatherings or just a simple weeknight dessert that feels a little extra special.

Ingredients

• 480 ml (2 cups) heavy cream (double cream), very cold
  This creates the volume and creamy texture in place of churning.
  It must be very cold to whip quickly and hold stiff peaks.
  Avoid lower-fat creams for this recipe, as they won’t provide the necessary structure.
• 385 g (14 oz) sweetened condensed milk
  This provides both the sweetness and the smooth, non-icy texture by preventing crystallization.
  It acts as the binder for the whipped cream base.
  Ensure you buy sweetened condensed milk, not evaporated milk, for this recipe.
• 10 ml (2 tsp) alcohol-free vanilla extract
  Adds a classic depth of flavor to the ice cream base.
  Alcohol-free versions work well here as they don’t impact the freezing process.
  Use a high-quality vanilla extract for the best flavor.
• 2.5 ml (1/2 tsp) ground cardamom
  This spice adds a warm, aromatic note to the ice cream base that complements the pistachio.
  Use high-quality ground cardamom for the most intense flavor.
  Keep extra for garnish.
• 100 g (3.5 oz) blanched pistachios, unsalted
  These form the base of the flavorful pistachio swirl.
  Blanched pistachios offer the best vibrant green color for the ribbons.
  Make sure they are unsalted so the dessert isn’t too savory; reserve some extra for garnish. You can substitute blanched almonds for a different flavor profile, though the color won’t be as vibrant green.
• 30 g (1/4 cup) powdered sugar (icing sugar)
  This ensures a smooth, non-grainy texture in the pistachio paste.
  Use powdered sugar, not granulated sugar, which would make the paste grainy.
  It helps balance the sweetness of the condensed milk.
• 5 ml (1 tsp) ground cardamom (for paste)
  Adds a concentrated burst of flavor to the pistachio swirl itself.
  This quantity is for the paste; the 1/2 tsp above goes into the no churn ice cream recipe base.
• 15 ml (1 tbsp) neutral oil (such as sunflower or canola oil)
  The oil helps achieve a smooth, pourable consistency for the paste.
  It prevents the paste from becoming too thick or crumbly when processed.
  Avoid strongly flavored oils like olive oil, which can clash with the cardamom. I prefer using sunflower oil for its neutral taste.

Instructions

1. Prepare the pistachio paste first.
   In a small food processor, combine the blanched pistachios, powdered sugar, 5 ml (1 tsp) ground cardamom, and neutral oil.
   Process until a very smooth, vibrant green paste forms, scraping down the sides as needed.
   If the paste is too thick to swirl, add 5 ml (1 tsp) of very cold water or heavy cream and process again until smooth. Set aside.
2. Beat the heavy cream until stiff peaks form.
   Pour the very cold heavy cream into a large, chilled bowl.
   Use an electric mixer on medium-high speed to beat the cream for about 3-5 minutes until stiff peaks form.
   Be careful not to overbeat, which can turn the cream grainy. If you overbeat and it looks grainy, stop immediately and fold in a tablespoon of cold cream to try and save it.
3. Gently fold in the sweetened condensed milk and flavorings.
   Using a spatula, gently fold in the sweetened condensed milk, alcohol-free vanilla extract, and 2.5 ml (1/2 tsp) ground cardamom into the whipped cream.
   Mix until just combined, being careful not to deflate the cream.
   The goal for this no churn ice cream recipe is to maintain the airy texture of the whipped cream as much as possible.
4. Layer the ice cream base and pistachio paste into a loaf pan.
   Pour half of the ice cream base into a standard 23 x 13 cm (9 x 5 inch) loaf pan.
   Dollop half of the pistachio paste over the ice cream base in several spots.
   Pour the remaining ice cream base over the top, then dollop the rest of the pistachio paste on the surface.
5. Swirl to create ribbons.
   Using a butter knife or skewer, gently swirl the pistachio paste through the ice cream base.
   Create distinct ribbons and marbling; do not overmix, or the colors will blend too much.
   This step ensures every scoop of this no churn ice cream recipe gets both creamy base and rich pistachio flavor.
6. Freeze until firm.
   Cover the loaf pan tightly with plastic wrap or aluminum foil, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
   Freeze for at least 6 hours, or preferably overnight, until firm.
   The ice cream should be solid to the touch when ready to serve.
7. Serve with garnish.
   To serve, remove the ice cream from the freezer 5-10 minutes before scooping to allow it to soften slightly.
   Scoop generous portions of the ice cream into chilled, light-colored bowls to showcase the vibrant green and pale creamy ribbons.
   Lightly dust the surface with a pinch of ground cardamom and scatter finely chopped pistachios for texture and aroma. This easy no churn ice cream recipe creates a rich, creamy texture without the need for an expensive machine.

How to Customize Your No-Churn Ice Cream Base

The beauty of a basic two-ingredient base (whipped cream and condensed milk) is its incredible versatility for quick desserts. Once you master the technique, you can use this simple no churn ice cream recipe base to create endless flavor combinations. It’s truly a blank canvas for family-friendly treats.

• Chocolate variation: Fold 1/4 cup cocoa powder and 1/2 cup mini chocolate chips into the base before freezing.
• Berry swirl: Replace the pistachio paste with 1/2 cup of thick raspberry or strawberry purée for a summery twist.
• Cookie crunch: Stir in 1 cup of crushed cookies (like shortbread or gingersnaps) for added texture. This makes an excellent no churn ice cream recipe.
• Coffee flavor: Add 1 tablespoon of instant coffee granules dissolved in 1 tablespoon of hot water to the base for a coffee flavor.

Common No-Churn Ice Cream Mistakes to Avoid

While a no churn ice cream recipe is generally foolproof, a few common pitfalls can affect the final texture. Avoiding these simple errors ensures you get the best results every time.

• Warm cream: The heavy cream must be very cold (straight from the fridge) to whip properly. If it’s warm, it won’t hold stiff peaks, resulting in a dense, flatter texture instead of light, airy no churn ice cream.
• Over-mixing the fold: After whipping the cream, be gentle when folding in the condensed milk. Over-mixing deflates the air, which is essential for the light texture of this no churn ice cream recipe.
• Improper covering: Ice crystals form when moisture freezes on the surface. Press plastic wrap directly onto the surface of the ice cream and then seal the container tightly to prevent freezer burn.

FAQs

How long does no-churn ice cream keep in the freezer?

When stored properly in an airtight container, your homemade ice cream will maintain its quality for up to 2 months. Make sure the container is sealed tightly to avoid freezer burn and keep the no churn ice cream recipe tasting fresh.

Can I make this with a stand mixer?

Yes, a stand mixer with the whisk attachment makes whipping the cream fast and easy. I’ve found that using the whisk attachment on high speed gets me perfectly stiff peaks in about 3 minutes for this easy no churn ice cream recipe.

How do I prevent ice crystals from forming on top?

The condensed milk itself helps prevent crystallization. To fully avoid ice crystals, press a layer of plastic wrap directly onto the surface of the ice cream before covering the container and freezing.

Why do I need to freeze the mixing bowl before whipping the cream?

Chilling the mixing bowl helps the heavy cream whip up faster and hold stiff peaks better, especially in warm climates. A cold environment prevents the fat from melting, ensuring a lighter, fluffier texture for the finished ice cream.

Can I use other nuts besides pistachios in this recipe?

Yes, you can substitute other blanched nuts like almonds or pecans. Note that the final flavor profile will be different, so you may want to adjust the spices accordingly to complement the new nut choice.

Can I make this recipe dairy-free?

Yes, use plant-based heavy cream (such as full-fat coconut cream chilled overnight) and vegan condensed milk in a 1:1 ratio. The coconut flavor will come through, but it makes an excellent dairy-free no churn ice cream recipe.

Conclusion

This easy no churn ice cream recipe proves you don’t need fancy equipment to create a truly luxurious dessert. The combination of creamy texture and aromatic cardamom pistachio ribbons transforms simple ingredients into an elegant, family-friendly treat. If you enjoyed this recipe, please save it to your favorite Pinterest board for quick meals and healthy eating ideas.

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