Gluten Free
Pistachio Ice Cream (with feta)
Prep
15 minutes
Yield
6
This Pistachio Ice Cream can be made without an ice cream maker. It's the perfect combo of sweet and savory, and a great summer treat. 🍦
This Pistachio Ice Cream 🍦 is the perfect summer treat to cool down with this summer. The pistachios add the perfect crunch and flavor, combined with the vanilla bean, and a bit of saltiness from the feta. This ice cream recipe only takes about 15 minutes to prep, throw it in the freezer, and voila!
❤️ Why You’ll Love Pistachio Ice Cream
- Flavorful: I love the combination of the pistachio, feta, and vanilla in this Pistachio Ice Cream recipe. It’s seriously perfect
- Bougie: Pistachio Ice Cream with feta both sounds and tastes fancy, but it’ll surprise people to learn it only takes 15-minutes to prep
- Versatile: Make this recipe your own by adding different nuts, or eliminating the feta all together
🍲 Ingredients
Pistachios – Pistachios are great for you. They are a source of protein, antioxidants, fiber, and help with things like heart health, managing your blood sugar, and more. Pistachios are so yummy on their own, but they are great in desserts, as a topper to your salad, and so much more
Vanilla Bean Paste – Vanilla bean paste is a blend of concentrated vanilla extra and vanilla bean powder. This paste can give a strong vanilla flavor to your Pistachio Ice Cream but if you can’t find it in your baking order, you can swap it for vanilla extract. I recommend looking for 100% pure vanilla extract vs. artificial vanilla extra for the best flavor.
👩🍳 How to Make Pistachio Ice Cream
- Line a loaf pan with parchment paper.
- In a small bowl mix together the vanilla extract, salt and sweetened condensed milk until combined.
- In a mixing bowl, use a hand mixer with a whisk attachment to whip the heavy cream to soft-medium stiff peaks.
- Pour the sweetened condensed milk mixture and desired crumbled feta cheese into the whipped cream mixture and gently fold everything together. Be careful not to overmix.
- Pour half of the mixture into the prepared loaf pan, add 1/4 cup pistachio cream and 1 1/2 tbsp chopped pistachios and use a toothpick to gently swirl it into the mixture. Pour in the remaining ice cream mixture and top with 1/4 cup pistachio cream and 1 1/2 tbsp chopped pistachios. Again use a toothpick to swirl it into the mixture.
- Cover tightly with plastic wrap and freezer for at least 8 hours or overnight before serving.
🗒 Tips and Tricks
- Pistachio cream can be found in most stores or local Italian Markets
- In a pinch, you can double the amount of pistachios if you can’t find pistachio cream
- If you love this ice cream try our No Churn Vanilla Ice Cream with Pink Salt + Olive Oil
🗒 Substitutions
- Pistachio Cream: If you can’t find pistachio cream, you can swap it by doubling the pistachios
- Feta: If you don’t have or want to use feta, you can eliminate it from this recipe
- Vanilla Bean Paste: Use vanilla extract instead of vanilla bean paste if you can’t find it in your store
🗒 Best served with
👝 How to Store Leftovers
Store Pistachio Ice Cream in a sealed container or covered container for up to 10 days in the freezer.
🤔 Common Questions
You don’t! You can use a food processor, blender, or beaters to mix together your ingredients.
To harvest pistachios, they have to be harvested by hand. This makes the process very labor intensive which drives up the price of this delicious nut.
The real stuff shouldn’t be green. Green is the color added to the ice cream and is often done using unnatural dyes.
Pistachio Ice Cream (with Feta)
Ingredients
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk (about 1 3/4 cups)
- 1 tbsp vanilla bean paste or vanilla extract
- 1/4 tsp salt
- 1/4 – 1/2 cup small pieces of crumbled feta cheese
- 1/2 cup pistachio cream / spread
- 3 tsbp lightly salted or unsalted pistachios, chopped
Instructions
- Line a loaf pan with parchment paper.
- In a small bowl mix together the vanilla extract, salt and sweetened condensed milk until combined.
- In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks.
- Pour the sweetened condensed milk mixture and desired crumbled feta cheese into the whipped cream mixture and gently fold everything together. Be careful not to overmix.
- Pour half of the mixture into the prepared loaf pan, add 1/4 cup pistachio cream and 1 1/2 tbsp chopped pistachios and use a toothpick to gently swirl it into the mixture. Pour in the remaining ice cream mixture and top with 1/4 cup pistachio cream and 1 1/2 tbsp chopped pistachios. Again use a toothpick to swirl it into the mixture.
- Cover tightly with plastic wrap and freezer for at least 8 hours or overnight before serving.
Video
Notes
- Pistachio cream can be found in most stores or local Italian Markets.
- In a pinch, you can double the amount of pistachios if you can’t find pistachio cream.
- If you love this ice cream try our No Churn Vanilla Ice Cream with Pink Salt + Olive Oil
