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

Pistachio White Chocolate Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 88 reviews

  • Author: Ava
  • Total Time: 6 hours 20 minutes
  • Yield: 1 serving (approximately 1 quart)

Description

Indulge in a rich and creamy homemade Pistachio Ice Cream that combines the smoothness of white chocolate with the vibrant flavor of pistachio cream spread. This luscious dessert is made by gently heating a blend of heavy cream, whole milk, and sugar before infusing it with white chocolate and pistachio paste. After chilling and churning, it yields a soft-serve textured ice cream that can be frozen for a firmer finish, perfect for a decadent treat anytime.

Ingredients

Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • ½ cup sugar

Flavorings

  • 4 oz white chocolate, chopped
  • ½ cup pistachio cream spread

Instructions

  1. Heat the Base: In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium-low while stirring occasionally until the sugar dissolves fully and the mixture is warmed. Avoid boiling to prevent curdling.
  2. Melt White Chocolate: Remove the saucepan from the heat and add the chopped white chocolate. Allow it to sit for 30 seconds to soften, then gently stir until the chocolate has melted completely and the base is smooth and creamy.
  3. Add Pistachio Cream: Incorporate the pistachio cream spread into the warm base, whisking well until the mixture becomes a pale green color with no streaks, indicating a uniform blend.
  4. Chill the Mixture: Transfer the mixture into a large bowl. Let it cool slightly at room temperature, then cover and refrigerate for at least 2 hours or overnight. Stir gently before churning to reincorporate any separation that may have occurred.
  5. Churn the Ice Cream: Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes. The ice cream should reach a thick, creamy consistency similar to soft-serve.
  6. Freeze to Set: Spoon the churned ice cream into a freezer-safe container. Press a piece of parchment paper directly on the surface to prevent ice crystals, then freeze for at least 4 hours to achieve a firmer texture.
  7. Serve: Before serving, let the ice cream soften at room temperature for 5–10 minutes for easier scooping. Enjoy plain or sprinkle with chopped roasted pistachios for added crunch and flavor.

Notes

  • Do not boil the cream mixture to avoid curdling and ensure a smooth texture.
  • If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish and stir every 30 minutes until it reaches desired creaminess.
  • Use high-quality pistachio cream spread for the best authentic pistachio flavor.
  • Store leftover ice cream in an airtight container to prevent freezer burn.
  • Letting the ice cream soften slightly before scooping will give you nicer, creamier servings.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/pistachio-white-chocolate-ice-cream-recipe/