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Cherry & Pistachio No-Churn Ice Cream Recipe

★★★★★

4.8 from 139 reviews
  • Author: Noah
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Freeze: Cover the container and freeze for at least 6 hours, ideally overnight, until fully set.
  6. 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

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Find it online: https://mealbynoah.com/cherry-and-pistachio-no-churn-ice-cream-recipe/