Pistachio Ice Cream (No-Churn)


2 Cups heavy whipping cream
1 14oz can evaporated milk
1 tsp Vanilla Extract, Tahitian
1 tsp flavored extract (Try our Coffee or Hazelnut Extract)
1-1/2 Cups pistachio nuts, shelled
1.5 oz instant pistachio pudding (1/2 of a standard box)


Use a hand held mixer to whip heavy cream in a medium bowl, until soft peaks form.

In a second bowl, whisk together the evaporated milk and pudding mix. Add vanilla and other preferred extract. Stir until ingredients are combined.

Roughly chop 1 Cup of pistachios. (You can use a food processor, but be careful not ‘over chop’. You still want rather large chunks of nut.)  Stir pistachios into pudding mix.
Gently fold the pudding mixture into your whipped heavy cream.

Use a rubber/silicone spatula to transfer half of the mixture into a metal loaf pan.  Sprinkle with 1/4 cup of whole pistachios on the bottom layer, then top the nut layer with the remaining cream mixture. Finish with the last 1/4 Cup of pistachios on top.

Cover loaf pan and freeze at least 6 hours.