Want an Easy Green Dessert For St. Patrick's Day? Make This No-Churn Pistachio Ice Cream

No-Churn Pistachio Ice Cream

Simply Scratch

I used two drops of green food coloring to add some fun color.

1 cup shelled and lightly salted pistachios, plus more for topping (I used Setton Farms)
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 cups heavy whipping cream
Optional: 2-3 drops green food coloring

Add the pistachios to your food processor fitted with a blade attachment and process until a smooth butter forms. This takes a while, so scrape down the sides and keep an eye on it.
In a large mixing bowl, combine the sweetened condensed milk, pistachio butter, and vanilla. Stir (I used a wooden spoon) until thoroughly combined.
Pour the heavy whipping cream into a separate large mixing bowl. Using a handheld mixer or a standing mixer, mix on high speed until stiff peaks form. Use the whisk attachment if you're using a standing mixer. You definitely don't want to do this one by hand! This will take about five minutes.
Add the whipped cream to the pistachio mixture. Use a spatula to gently fold them together, occasionally scraping down the sides of the bowl to make sure everything is properly mixed. If you're using food coloring, add it now.
Pour the ice cream into a loaf pan or any freezer-safe dish (you don't need to cover it) and sprinkle the top with chopped pistachios. You can also fold the pistachios into the ice cream if you'd prefer. Freeze for a minimum of four hours or up to overnight.