Cherry & Pistachio No-Churn Ice Cream Recipe
Introduction
This cherry and pistachio no-churn ice cream is a delightful treat that combines the tartness of fresh cherries with the rich, nutty flavor of pistachio butter. It requires no ice cream maker and is simple to prepare, making it perfect for a refreshing homemade dessert.
Ingredients
- 500g fresh cherries, pitted
- 1 lemon, zested and juiced
- 50g caster sugar
- 1 tsp cornflour
- 600ml double cream
- 3 tbsp pistachio butter
- 250ml condensed milk
- 50g pistachios, shelled, toasted and finely chopped
Instructions
- Step 1: Place the cherries, lemon zest and juice, caster sugar, and cornflour into a pan. Cook over medium heat for 12-15 minutes until the mixture is bubbling, reduced, and thickened. As it cooks, lightly mash the cherries with a wooden spoon to break them up. Remove from the heat and let it cool completely.
- Step 2: In a large bowl, whisk the double cream and pistachio butter together to soft peaks using an electric whisk. Gently fold in the condensed milk until fully combined.
- Step 3: Pour the cream mixture into a 1.2-litre loaf tin or freezerproof container. Use a cutlery knife to swirl in the cooled cherry mixture, creating a marbled effect.
- Step 4: Scatter the toasted and chopped pistachios over the top. Cover the container and freeze for at least 6 hours, preferably overnight, until firm.
- Step 5: Before serving, remove the ice cream from the freezer and let it sit for about 5 minutes to soften slightly for easier scooping.
Tips & Variations
- For extra texture, add whole or halved pistachios into the ice cream mixture before freezing.
- Substitute pistachio butter with almond or peanut butter for a different nutty flavor.
- If fresh cherries aren’t available, use frozen cherries, thawed and drained, for convenience.
Storage
Store the ice cream in an airtight container in the freezer for up to three months. When ready to serve, remove it 5 minutes beforehand to soften slightly, making scooping easier and retaining a creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this ice cream without pistachio butter?
Yes, you can omit the pistachio butter or substitute it with another nut butter like almond or peanut butter. The flavor will change slightly but it will still be delicious.
Do I need an ice cream maker for this recipe?
No, this is a no-churn recipe designed to be made without an ice cream maker. Whisking the cream to soft peaks and folding in the condensed milk helps create a creamy texture that freezes well.
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Cherry & Pistachio No-Churn Ice Cream Recipe
- Total Time: 6 hours 35 minutes
- Yield: Serves 8
Description
A luscious cherry and pistachio no-churn ice cream that combines the natural sweetness of fresh cherries with the rich, nutty flavor of pistachio butter. This easy-to-make frozen dessert requires no ice cream maker and features a creamy texture enhanced by toasted pistachios for added crunch.
Ingredients
Cherry Compote
- 500g fresh cherries, pitted
- 1 lemon, zested and juiced
- 50g caster sugar
- 1 tsp cornflour
Ice Cream Base
- 600ml double cream
- 3 tbsp pistachio butter
- 250ml condensed milk
Toppings
- 50g pistachios, shelled, toasted and finely chopped
Instructions
- Prepare Cherry Compote: Tip the pitted cherries, lemon zest and juice, caster sugar, and cornflour into a pan. Cook over medium heat for 12-15 minutes, stirring occasionally, until the mixture bubbles, thickens, and reduces. Lightly mash the cherries with a wooden spoon during cooking to break them up. Once thickened, remove from heat and allow to cool completely.
- Whip Cream and Pistachio Butter: Using an electric whisk, whisk the double cream and pistachio butter together until soft peaks form. This will create a light and fluffy base for the ice cream.
- Combine with Condensed Milk: Gently fold the condensed milk into the whipped cream mixture to combine thoroughly without deflating the cream.
- Assemble Ice Cream: Pour the cream mixture into a 1.2-litre loaf tin or suitable freezerproof container. Using a knife, swirl in the cooled cherry compote evenly throughout the mixture.
- Add Toppings and Freeze: Scatter the toasted and finely chopped pistachios evenly over the top. Cover the container tightly and freeze for at least 6 hours, preferably overnight, until firm.
- Serving: Remove the ice cream from the freezer 5 minutes before scooping to soften slightly for easier serving.
Notes
- This no-churn ice cream can be stored in the freezer for up to three months.
- Lightly toasting the pistachios enhances their flavor and adds a satisfying crunch.
- If fresh cherries are not available, frozen cherries can be used but should be thawed and drained beforehand.
- Allow the ice cream to soften slightly before scooping to prevent hardness and ease serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
Keywords: no-churn ice cream, cherry ice cream, pistachio ice cream, homemade ice cream, frozen dessert, easy ice cream
