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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 minutes
Cook Time 8 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: ice cream
Calories: 311
Ingredients Equipment Method

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

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

Method
 

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