I scream, you scream, we all scream for ice cream! It’s summer in Michigan and what better way to cool off when temperatures are in the 90’s than with a bowl of homemade ice cream. Chocolate and pistachios are a great combination – I mean chocolate does go with just about anything.
This is also my 1500th post since starting this blog back in November, 2011. There are many more recipes than that as I often will provide 2, 4 or even 12 recipes in one post.
Time for a break ???
Chocolate Swirl Pistachio Ice Cream, No-Churn
Recipe by Sally McKenney, Adapted by Judi Graber
Chocolate Ganache Swirl:
- 6 tbsp. heavy cream
- 1/2 cup Guittard semi-sweet chocolate chips (you can substitute 4 oz. Ghiradelli chocolate bar and dark or milk chocolate can be used)
Place the chips (or pieces of chocolate bar) in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer gently. Do not let it come to a rapid boil. Pour the cream over the chocolate and let it sit for a few minutes to gently soften the chocolate. Slowly stir until completely combined and the chocolate is totally melted. If not melted completely heat gently until it is. Set aside to cool and thicken while you make the pistachio ice cream base.
Pistachio Ice Cream:
- 1-1/4 cups shelled, roasted pistachios (salted or unsalted), more to garnish
- 2 cups cold heavy cream
- 14 oz. can full-fat sweetened condensed milk
- 1 tsp. pure vanilla extract or vanilla bean paste
- 1/4 tsp. almond extract
- optional: 2 drops green gel food coloring (did not add)
- garnish with a cookie of your choice or Pirouline, a creme filled dark chocolate wafer
- garnish with roughly chopped pistachios
Process the nuts in a food processor until they are finely ground; set aside.
Before I whip cream I always make sure the metal bowl, beaters and cream are very cold.
Whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes or so. I like to use my electric mixer for this job. Stir in the processed nuts, sweetened condensed milk, vanilla extract, almond extract and green gel food coloring (optional and I did not add) until just combined.
Spoon half of the ice cream mixture into a deep freezer-safe container or bowl. Sally suggests a 9×5-inch loaf pan which most people have. I have a Tovolo ice cream freezer container which worked perfectly. Drop spoonfuls of half of the chocolate ganache on top. Spoon remaining ice cream mixture on top, followed by remaining ganache, With a knife, gently swirl the ganache and ice cream together. Top with chopped pistachios and chocolate chips, if desired. Cover tightly and freeze for at least 8 hours and up to 2 weeks.
Recipe by cookingwithauntjuju.com
Deliciousness! 🍨🍃💚
Homemade ice cream is the best 🙂
I agree, Judy.
Congratulations on the 1,500th post, Aunt JuJu! Wow!!
Thanks Al! I’ve certainly had fun in the past 14 years and have learned so much. For example; I prefer to make no-churn ice cream versus machine churned – much easier and with excellent results 🙂
I love ganache! It is such an elegant addition to any dessert. I appreciate that you don’t need any special equipment to make this delicious ice cream – my kitchen already has too many gadgets. 1500 posts – now you will have to shoot for 2000!
Thanks – ganache just melts in your mouth any way you use it. I use to have a very heavy cuisinart ice cream maker and was glad to give it away when I discovered no-churn 🙂 2,000 ???
Congratulations and felicitations on your 1500th – one can but say ‘wow’ and ‘thank you! You may need a holiday break but DO hope you will continue for another while 🙂 !
Thanks Eha – thank you for visiting and always giving such informative comments. Yes, I do feel a break is needed to – just not sure to what extent 🙂
I posted my own similar recipe to this in May! I even put it in my pink Tovolo ice cream container. I did the Dubai chocolate thing with pistachio paste and tahini and I used pretzels for the crunch. Congrats on the 1500th post!!
cheers
sherry
Thanks Sherry! I don’t remember your post but will have to look for it. No-churn ice cream is the best dessert – so easy and always delicious 🙂
Funny, how similar your recipe is but different. I did comment but for some reason it did not register as I am always looking for no-churn ice cream recipes. Same idea pistachio and chocolate. Never used pistachio paste -great idea to get a “green tint.”
it’s funny isn’t it how popular the whole Dubai chocolate/pistachio thing is these days? As i said on my post, apparently there is a bit of a pistachio nut shortage due to the popularity of these recipes!
A local deli market has tons of pistachios in every form possible, the package I bought was even on sale! The owners are from the Middle East so …
Congratulations on reaching 1,500 recipes! Quite amazing!
Your pistachios and chocolate ice cream looks so tasty. It’s definitely one I’ll be trying soon. 🙂
Thanks Ronit! Where has the time gone and I have so many recipes I still want to try. There’s just something about homemade ice cream that is so darn good 🙂
What great looking ice cream! And congrats!
Thanks Mimi – pistachios and chocolate – what a delicious combination in ice cream 🙂
Ice cream with lots of pistachios and chocolate – that’s a big “Yes” from me. It looks and sounds great. And instead of almond extract a little of rose water would also be a lovely addition.
A floral note of rose water would be a nice substitute for nutty almond extract. I love to use rose water and orange blossom water in recipes – I just don’t do it enough 🙂 Thanks for the suggestion…
First a big congratulations for sharing 1500 recipe posts, that is really great. And speaking of great, your no-churn ice cream sounds wonderful.
Thanks Karen – Hard to believe how fast time has gone by! I love no-churn ice cream and was happy to give away my heavy ice cream maker – one less kitchen appliance 🙂