Pistachio Ice Cream Recipe Without Ice Cream Maker | Pistachio Gelato NO MACHINE

pistachios

🥗Healthier: shelled pistachios

💰Cheaper: almonds

Almonds can provide a similar texture and flavor at a lower cost.

cream

🥗Healthier: coconut cream

💰Cheaper: half-and-half

Coconut cream adds creaminess with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup is often less expensive and has a lower glycemic index.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg substitute

Silken tofu provides creaminess without eggs.

Blend powdered sugar on high speed in a blender until very fine.

Add unsalted raw pistachios and a pinch of salt to the blender and blend until you get a very fine flour mixture, scraping the sides as needed.

Pour in the milk and blend again to obtain a smooth pistachio cream.

In a bowl, whip cold heavy cream using an electric whisk until nice and whipped, about a couple of minutes.

Add the pistachio cream to the whipped heavy cream and mix until well incorporated using the electric whisk.

Pour the mixture into an airtight container and freeze for about six hours.

Cut the frozen mixture into cubes and blend again to make it extra creamy, using a larger blender to avoid melting issues.

Pour the blended mixture back into the container and it's ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens