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Cherry & pistachio no-churn ice cream

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Cherry & pistachio no-churn ice cream

Name: Cherry & pistachio no-churn ice cream
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10
Ingredients: 500g fresh cherries pitted; 1 lemon zested and juiced; 50g caster sugar; 1 tsp cornflour; 600ml double cream; 3 tbsp pistachio butter; 250ml condensed milk; 50g pistachios shelled, toasted and finely chopped

Ailsa Burt

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Serves 8 - 10

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 5 out of 5.3 ratingsRate

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Easily make your own ice cream with this no-churn recipe using double cream, condensed milk and pistachio butter, then add fresh cherries and crushed pistachios

Freezable

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g fresh cherries

pitted
1 lemon

zested and juiced
50g caster sugar
1 tsp cornflour
600ml double cream
3 tbsp pistachio butter
250ml condensed milk
50g pistachios

shelled, toasted and finely chopped

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Nutrition: Per serving (10)

kcal476
fat38g
saturates22g
carbs29g
sugars28g
fibre1g
protein5g
salt0.1g

Method

step 1

Tip the cherries, lemon zest and juice, the sugar and cornflour into a pan. Cook over a medium heat for 12-15 mins until bubbling, reduced and thickened. As the cherries cook, lightly mash using a wooden spoon to break them up. Cool completely.
step 2

Whisk the cream and pistachio butter to soft peaks using an electric whisk, then fold in the condensed milk. Pour into a 1.2-litre loaf tin or freezerproof container, then swirl in the cooled cherries using a cutlery knife. Scatter over the pistachios, cover and freeze for at least 6 hrs, or ideally overnight. Will keep frozen for three months. Remove from the freezer for 5 mins before scooping.

Recipe from Good Food magazine, July 2024

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A star rating of 5 out of 5.3 ratings

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