Pistachio Ice Cream |Eggless Pista Ice Cream | Pista Ice Cream without Ice cream maker
Prep time
Total time
Serves: 7
  • Whipping cream - 2 cup
  • Condensed milk - 1 can (14 oz)
  • Unsalted Pistachio - ¾ cup, grounded
  1. Grind the pistachio into coarse powder and keep it aside
  2. In a wide mixing bowl add Whipping Cream, whisk it with a electric mixer for 4- 5 mins till you see firm peaks
  3. Add condensed milk and gently mix till heavy cram and condensed milk is blended together
  4. Add the ground pistachio to the mixture and mix well. Put it in freezer safe box and Freeze it for overnight or atleast 7-8 hours
  5. Before serving take the ice cream out and let it sit for 5 minutes; scoop and enjoy with your favorite topping
1. I didn't add food color, if you prefer your ice cream greenish add a drop
2. Pistachio can be ground into a fine powder, we like the coarse texture while enjoying the ice cream so I do it this way
3. Keep the ice cream out for 5 minutes before serving. As soon as you pull out from the fridge it is difficult to scoop. No ice crystal will be there in the ice cream
4. Top the ice cream with chocolate chips, chocolate syrup, sprinkles, nuts etc.
5. I used electric mixer, you can use whisk but it will be bit tiring for hands
6. Evaporated milk can be used instead of heavy cream. Grind the ice cream mixture once in 2 hours for 4-5 times in that case
Recipe by Traditionally Modern Food at https://traditionallymodernfood.com/index.php/2017/04/12/pistachio-ice-cream-eggless-pista-without-maker/