French · Dessert
Pistachio Ice Cream
A lightened take on pistachio gelato that swaps most of the cream for strained Greek yogurt and a touch of condensed milk, keeping the nutty, creamy character while cutting the richness of the classic churned version. No ice cream maker needed — just whip, fold and freeze.
$1
15 minsPrep
2 minsCook
377 minsTotal
EasyLevel
Nutrition per serving
337Calories
10.3gProtein
25.6gFat
16.9gCarbs
14gSugar
1.6gFiber
152mgSodium
53mgChol
12.5gSat Fat
329mgPotassium
151mgCalcium
0.7mgIron
0.4mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Pistachio Gelato Affogato with Espresso
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Toast the ground pistachio in a dry pan for 2 minutes until fragrant, then cool completely.
2
Whip the heavy cream with a hand mixer to soft peaks in a chilled bowl.
3
In a separate bowl, whisk the strained Greek yogurt with the condensed milk, toasted ground pistachio, vanilla extract, salt and a touch of food colouring until smooth.
4
Fold the whipped cream gently into the yogurt mixture in two additions, keeping as much air in as possible.
5
Spoon into a small freezer-safe tub, smooth the top, and freeze for at least 6 hours or until firm.
6
Scoop into bowls and scatter the reserved chopped pistachio over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g strained greek yogurt
- 2.1 oz60g whipped to soft peaks heavy cream
- 1.2 oz35g condensed milk
- 0.8 oz22g finely ground, toasted pistachio
- 0.1 oz3g vanilla extract
- 0 oz1g green, optional food colouring
- 0 oz0.5g salt
- 0.3 oz8g chopped, for topping pistachio
