Chocolate Swirl Pistachio Ice Cream

4.90 (16)
⏱ 500 mins 🍽 1.5 quarts 🌶 american 🏷 Ice Cream

Create a luxurious homemade ice cream with a creamy pistachio base and rich chocolate swirls, all without needing a machine. This no-churn method combines whipped cream, sweetened condensed milk, and ground pistachios for a smooth texture. After layering with a simple chocolate ganache, it sets in the freezer for about 8 hours. The result is a decadent, swirled dessert perfect for any occasion.

Chocolate Swirl Pistachio Ice Cream

Ingredients

  • 6 Tablespoons (90g/ml) heavy cream
  • 1/2 cup (90g) quality chocolate chips (such as Guittard)*
  • 1 and 1/4 cups (163g) shelled roasted pistachios (salted or unsalted)*
  • 2 cups (420g/ml) heavy cream, cold
  • 14-ounce (396g) can full-fat sweetened condensed milk
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 1/4 teaspoon almond extract
  • optional: tiny drop green gel food coloring*
  • 2 Tablespoons roughly chopped pistachios
  • 2 Tablespoons roughly chopped chocolate chips

Method

  1. Put the chocolate chips into a medium heatproof bowl. Warm the cream in a small saucepan until it just begins to simmer gently. Pour this over the chocolate and leave it to sit for 2–3 minutes so the chocolate can soften.
  2. Stir the mixture very slowly with a metal spoon or small silicone spatula until it is fully combined and the chocolate has melted. Allow the ganache to cool and thicken slightly at room temperature while you prepare the ice cream base.
  3. Use a food processor to pulse the shelled pistachios until they become finely ground. Set these aside for later.
  4. In a large bowl, use a hand mixer or stand mixer with a whisk to whip the cold heavy cream until it forms stiff peaks, which should take about 4 minutes. Add the ground pistachios, sweetened condensed milk, vanilla extract, almond extract, and optional green food colouring. Beat on a low speed just until everything is combined.
  5. Transfer roughly half of the pistachio ice cream mixture into a deep freezer-safe container, such as a 9x5-inch loaf pan. Dollop about half of the chocolate ganache on top. Add the rest of the ice cream mixture, followed by the remaining ganache. Use a knife to gently swirl the two together. Sprinkle with chopped pistachios and chocolate chips if you like. Cover the container tightly and place it in the freezer for at least 8 hours and up to 2 weeks.
  6. Scoop the ice cream from the container and serve it immediately.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryIce Cream
Cuisineamerican
AuthorSally McKenney