Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cherry & Pistachio No-Churn Ice Cream Recipe

★★★★★

4.8 from 132 reviews
  • Author: Luna
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Combine with Condensed Milk: Gently fold the condensed milk into the whipped cream mixture to combine thoroughly without deflating the cream.
  4. 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.
  5. 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.
  6. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://bitesbyluna.com/cherry-and-pistachio-no-churn-ice-cream-recipe/