Go Back
–+ servings
Pista or pistachio ice cream being scooped from a large bowl.

No-Churn Pista Ice Cream with Condensed Milk

Shri Repp
This is a no-churn pista or pistachio ice cream that has flavors that are reminiscent of Indian kulfi but uses store-bought condensed milk to achieve the creamy texture of ice cream.
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Dessert
Servings 8 cups

Ingredients
 

  • 1 cup pistachios (shelled, roasted, and salted)
  • 16 oz of heavy whipping cream
  • 14 oz of condensed milk

Instructions
 

  1. Using a sharp knife, use a rocking motion to roughly chop 1 cup pistachios (shelled, roasted, and salted).
  2. Add 16 oz of heavy whipping cream to a large bowl and whisk until it forms stiff peaks. You can alternatively use an electric beater or stand mixer, but be careful with these two methods as whipped cream can quickly be over-beaten when not done manually.
  3. In another large bowl, add 14 oz of condensed milk and ~⅓ of the whipped cream and whisk until they are throughly combined and homogenous.
  4. Add in the remaining ⅔ of the whipped cream and fold it in with the remaining mixture until it is homogenous. Folding instead of whipping at this stage ensures that the air in the whipped cream remains which will lead to a creamier pista ice cream.
  5. Add ~¾ of the chopped pistachios and fold it into the mixture.
  6. Transfer mixture into a freezer safe container with a lid, sprinkle the remaining ¼ of the chopped pistachios on top, cover, and freeze for 8-10 hours.
  7. Scoop and serve in a bowl or on a cone!
If you tried this recipe, please consider leaving a comment and star rating on the website! It makes my day and your feedback helps the blog immensely.

Notes and Tips

Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!