Pistachio Cardamom Ice Cream Recipe (No-Churn, Homemade)

This homemade pistachio cardamom ice cream is the ultimate easy recipe. It's no-churn and made all in a blender with easy to find ingredients. It's ultra creamy, nutty and sweet. Comforting for any time of year. Indulge on it's own in a waffle cone or serve with my vegan banana chocolate chip cookies, butter cookies, or some fresh fruit.

28.3g Carbs 18.1g Fat 4.5g Protein

Print Recipe

Prep Time 5

Cook Time 8

Course Dessert, Snack

Cuisine ice cream

Servings 8 servings

Calories 311 kcal

Equipment

blender
2 non-stick mini loaf pans ( size: 5 3/4 inch X 3 1/4 inch X 2 1/4 inch)
Mortar and pestle or electric grinder

Ingredients

1 can Condensed milk, 14 oz. can
1 ¼ cups Heavy Cream
¾ cup Canned coconut milk (reduced fat)
1 tsp Pistachio extract
¼ cup pistachios, ground or chopped using grinder or mortar and pestle
2 Cardamom pods, ground using grinder or mortar and pestle

Instructions

Grind cardamom pods, remove husk
Using pistachios with shells removed, grind pistachios so they are roughly chopped and rather small.
Lighlty blend all ingredients.
Pour mixture into two non-stick mini loaf pans ( size: 5 3/4 inch X 3 1/4 inch X 2 1/4 inch)
Allow ice cream to set overnight.
To serve, allow to sit on counter top for about 10 minutes so the ice cream slightly melts before scooping. Serve and enjoy!

Keyword cardamom dessert recipe, homemade ice cream, no-churn ice cream, pistachio ice cream recipe