Middle Eastern · Dessert
Pistachio Date Ice Cream
A no-churn Middle Eastern ice cream built on whipped cream and condensed milk, folded through with toasted pistachio, chopped dates and a warm note of cardamom, needing no ice cream maker to turn silky and scoopable.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
406Calories
6.1gProtein
30.2gFat
28.9gCarbs
25gSugar
2.3gFiber
56mgSodium
72mgChol
15.6gSat Fat
359mgPotassium
136mgCalcium
0.7mgIron
0.2mcgVitamin B12
1.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Arak
local
Moroccan Mint Tea
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Whip the chilled heavy cream in a bowl with a hand mixer until soft peaks form, about 2-3 minutes.
2
In a separate bowl, stir together the condensed milk, ground cardamom and vanilla extract until smooth.
3
Fold the condensed milk mixture gently into the whipped cream in three additions, keeping as much air in as possible.
4
Fold through the chopped toasted pistachio and chopped dates until evenly distributed.
5
Spoon the mixture into a small freezer-safe tub, smooth the top, and cover with a lid or cling film pressed to the surface.
6
Freeze for at least 6 hours or until firm, ideally overnight.
7
Scoop into chilled bowls, scatter the crushed pistachio garnish over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, chilled, whipped to soft peaks
- 60g60g Condensed Milk
- 22g22g Pistachio, finely chopped, toasted
- 20g20g Date, pitted and finely chopped
- 0.5g0.5g Cardamom, ground
- 2g2g Vanilla Extract
- 5g5g Pistachio, crushed, for garnish, 1
