No Churn Pista Ice Cream With Condensed Milk Recipe

I absolutely love this recipe because it’s like the ultimate quick and easy hack for homemade ice cream that tastes like a dream, straight from the freezer with no fancy equipment needed. Plus, the hint of rose water and cardamom takes me on a flavor journey that’s both nostalgic and exotic, making every scoop feel like a little indulgent escape.

I love making simple no-churn ice creams, and this Pista Ice Cream is one of my favorites. With just a can of sweetened condensed milk and very cold heavy cream, you get a creamy base.

I like adding my nuts for texture and a hint of rose water and cardamom for aromatic depth.

Ingredients

Heavy Cream:
Enriches and creams, is high in fat.

Sweetened Condensed Milk:
Delivers sweetness and thickness, abundant in carbohydrates.

Pistachios:
Provides a crispy texture, abundant in protein and nourishing fats.

Vanilla Extract:
Boosts flavor with fragrant accents.

Rose Water:
Contributes a floral odor; used in minute quantities for perfuming.

Ingredient Quantities

• 2 cups heavy cream, cold
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 cup pistachios, shelled and chopped
• 1 teaspoon rose water (optional)
• 1/4 teaspoon ground cardamom (optional)
• A few drops of green food coloring (optional)

Instructions

1. In a spacious mixing basin, combine the cold heavy cream and beat it with an electric mixer at medium-high speed until it reaches the stiff peak stage.

2. Carefully incorporate the sweetened condensed milk with a spatula. Make certain to retain the light and airy quality of the whipped cream.

3. Incorporate the vanilla extract, and the rose water and ground cardamom if you are using them. Stir until everything is almost blended—small lumps are completely fine.

4. Mix in the coarsely chopped pistachios, and make sure they are equally spread around the mixture.

5. If you wish, you can add a few drops of green food coloring and mix it in until the color is uniform.

6. Pour the ice cream base into a 9×5 inch loaf pan or a container of similar size.

7. Using a spatula, smooth the mixture across the top. If you wish, sprinkle some finely chopped pistachios on top.

8. To prevent ice crystals from forming, cover the container with a lid or plastic wrap.

9. The combination must be allowed to set for a minimum of 6 hours or overnight. It should be firm and ready to serve in generous scoops.

10. Once prepared, you can serve the no-churn pista ice cream and garnish it with extra pistachios if you want to be fancy.

Equipment Needed

1. Spacious mixing basin
2. Electric mixer
3. Spatula
4. Measuring spoons
5. 9×5 inch loaf pan or similar-sized container
6. Plastic wrap or container lid for covering

FAQ

• Q: Can I use regular milk instead of condensed milk?A: No. You cannot substitute anything else for sweetened condensed milk and get the same result. Sweetened condensed milk provides the smooth, creamy texture and the sweetness that’s just right for no-churn ice cream.
• Q: Do I need an ice cream maker for this recipe?This recipe is made specifically for no-churn, so no ice cream maker is necessary.
• Q: Can I omit the rose water or cardamom?Yes, both rose water and cardamom are optional and can be left out if you want, though they do provide a unique taste.
• Q: How should I store the ice cream once it’s made?To achieve the best quality, the ice cream should stay in an airtight container in the freezer. There, it can maintain its structure for a period extending up to 2 weeks, a time limit beyond which plan on using the ice cream in more improvisational ways.
• Q: Can I use salted pistachios?The flavor and sweetness of the ice cream are best controlled with unsalted pistachios.
• Q: How long does it take to freeze the ice cream?It generally takes about 6 hours for the ice cream to freeze properly.
• Q: Can I add other flavors or mix-ins? A: Yes, feel free to customize with different nuts or extracts to suit your taste preferences.

Substitutions and Variations

Substituting heavy cream: Use whipped coconut cream for a dairy-free version.
Substitutes for sweetened condensed milk: A homemade version can be made with evaporated milk and sugar; for a dairy-free option, use a coconut-based sweetened condensed milk.
Use almonds or cashews in place of pistachios for a nutty flavor twist.
Rose water: Substitute with orange blossom water for a different kind of floral scent.
Cardamom, ground: Use ground cinnamon or nutmeg for a different spice profile.

Pro Tips

1. Chill your mixing bowl and beaters in the freezer for about 15-20 minutes before whipping the cream. This helps the cream whip faster and achieve better volume.

2. Gently fold the sweetened condensed milk into the whipped cream using a spatula by making a figure-eight motion and turning the bowl as you go. This helps maintain the airy texture.

3. Toast the pistachios lightly in a dry pan for a few minutes before chopping them. This enhances their flavor and brings out their natural oils.

4. If using rose water, add it gradually and taste the mixture, as its flavor can be quite strong. A little goes a long way.

5. For an added texture and color contrast, consider swirling in some raspberry or other berry coulis before freezing. This will give a delicious tangy complement to the creamy, nutty base.