Pistachio Chip No-Churn Ice Cream

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Pistachio Chip No-Churn Ice Cream

Recipe Author Jessie Sheehan
Course Dessert, Desserts, Ice Cream
Cuisine Ice Cream


  • 4 ozs full-fat cream cheese room temperature
  • 2 tsp pure vanilla extract
  • 1/2 tsp fine sea salt
  • 2 cups heavy cream cold
  • 14 ozs sweetened condensed milk
  • 1 tbsp rum, bourbon, vodka optional
  • 1 cup helled unsalted pistachios plus extra for sprinkling
  • 1/4 cup granulated sugar
  • 2 tbsp water
  • 1/2 tsp almond extract or to taste
  • 1 tbsp plus 1 tsp unsalted butter softened
  • A few drops of green food coloring optional
  • 1/2 cup semi-sweet chocolate chips or more, chopped, plus extra for sprinkling


  • Place a 9x5x2-inch loaf pan in the freezer while you assemble the ice cream.
  • In a food processor fitted with a metal blade, combine 1 cup shelled unsalted pistachios, 1/4 cup granulated sugar, 2 tablespoons water, 1/2 teaspoon almond extract, or to taste,  and 1 Tbsp, 1 tsp unsalted butter, softened and pulse until a thick, chunky paste forms, scraping the bowl as needed.
  • In a food processer fitted with the blade attachment, process the cream cheese, vanilla and salt until smooth, scraping the bowl as needed. Add the heavy cream and process until stiff peaks form.
  • Add 1 to 2 drops green food coloring, if using, to the processor with the heavy cream. 
  • Add the sweetened condensed milk and alcohol, if using, and process just to combine. 
  • Transfer the ice cream to the cold pan.
  • After transferring the ice cream to the prepared pan, stir in 1/2 cup (3 ozs) semi-sweet chocolate chips, chopped, making sure they are evenly mixed throughout. Coarsely chop a few extra nuts and sprinkle decoratively on top along with a few extra chips, if you are feeling fancy.
  • Cover in plastic wrap and freeze for at least 6 hours, but preferably overnight 
  • The ice cream will keep in the freezer for a week, tightly covered in plastic wrap.

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