Cherry & Pistachio No-Churn Ice Cream Recipe
Introduction
This Cherry & Pistachio No-Churn Ice Cream is a delightful treat combining sweet, tangy cherries with rich pistachio flavor. Perfect for a homemade dessert without the need for an ice cream maker, it’s creamy, fruity, and nutty all at once.
Ingredients
- 500g fresh cherries, pitted
- 1 lemon, zested and juiced
- 50g caster sugar
- 1 tsp cornflour
- 600ml double cream
- 3 tbsp pistachio butter
- 250ml condensed milk
- 50g pistachios, shelled, toasted and finely chopped
Instructions
- Step 1: Place the cherries, lemon zest, lemon juice, sugar, and cornflour in a pan over medium heat. Cook for 12-15 minutes, stirring occasionally, until the mixture bubbles, reduces, and thickens. As it cooks, gently mash the cherries with a wooden spoon to break them up. Once thickened, remove from heat and allow to cool completely.
- Step 2: In a large bowl, whisk the double cream and pistachio butter with an electric whisk until soft peaks form. Gently fold in the condensed milk until well combined.
- Step 3: Pour the cream mixture into a 1.2-litre loaf tin or freezerproof container. Use a knife to swirl in the cooled cherry mixture throughout the cream.
- Step 4: Sprinkle the toasted, finely chopped pistachios evenly over the top. Cover the container and freeze for at least 6 hours, preferably overnight, until firm.
- Step 5: Before serving, remove the ice cream from the freezer for 5 minutes to soften slightly, then scoop and enjoy.
Tips & Variations
- For a more intense pistachio flavor, add an extra tablespoon of pistachio butter to the cream mixture.
- If fresh cherries aren’t available, substitute with frozen cherries—just thaw and drain them well before cooking.
- To add texture, consider folding in some chopped dark chocolate along with the pistachios before freezing.
Storage
Store the ice cream in a tightly covered container in the freezer for up to three months. To serve, remove it from the freezer about 5 minutes beforehand to soften slightly, making it easier to scoop.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cherries instead of fresh?
Yes, frozen cherries can be used. Thaw and drain them well before cooking to avoid excess liquid in the mixture.
Do I need an ice cream maker for this recipe?
No, this is a no-churn ice cream recipe, so all mixing is done by hand and it freezes without the need for an ice cream maker.
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Cherry & Pistachio No-Churn Ice Cream Recipe
- Total Time: 6 hours 35 minutes
- Yield: Approximately 8 servings 1x
Description
This Cherry & Pistachio No-Churn Ice Cream is a luscious homemade treat blending fresh cherry compote with creamy pistachio butter and whipped double cream. Without the need for an ice cream maker, this frozen dessert swirls vibrant cherry flavors with crunchy toasted pistachios for an irresistibly smooth and nutty scoop.
Ingredients
Cherry Compote
- 500g fresh cherries, pitted
- 1 lemon, zested and juiced
- 50g caster sugar
- 1 tsp cornflour
Ice Cream Base
- 600ml double cream
- 3 tbsp pistachio butter
- 250ml condensed milk
Toppings
- 50g pistachios, shelled, toasted and finely chopped
Instructions
- Make Cherry Compote: Tip the pitted cherries, lemon zest and juice, caster sugar, and cornflour into a pan. Cook over medium heat for 12-15 minutes until the mixture bubbles, reduces, and thickens. Use a wooden spoon to lightly mash the cherries as they cook to break them up. Once thickened, remove from heat and allow to cool completely.
- Whip Cream and Pistachio Butter: Using an electric whisk, whisk the double cream and pistachio butter together until soft peaks form. Be careful not to overwhip.
- Fold in Condensed Milk: Gently fold the condensed milk into the whipped cream and pistachio butter mixture until evenly combined, creating a smooth ice cream base.
- Assemble and Freeze: Pour the ice cream base into a 1.2-litre loaf tin or a freezerproof container. Swirl in the cooled cherry compote using a cutlery knife or spoon to create a marbled effect. Scatter the toasted and chopped pistachios evenly over the top.
- Freeze: Cover the container and freeze for at least 6 hours, ideally overnight, until fully set.
- Serve: Before serving, remove the ice cream from the freezer and let it sit for 5 minutes to soften slightly for easier scooping.
Notes
- This no-churn ice cream can be stored in the freezer for up to three months.
- For an added crunch, lightly toast the pistachios just before using.
- If fresh cherries are unavailable, frozen cherries can be used, but ensure they are fully thawed and drained before cooking.
- Swirling the cherry compote gently will create beautiful marbled patterns without fully mixing the flavors.
- Allowing the ice cream to soften before scooping enhances the texture and ease of serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: no-churn ice cream, cherry ice cream, pistachio ice cream, homemade ice cream, no machine ice cream, summer dessert
