Easy No Churn Mint and Pistachio Ice Cream Recipe -

This homemade ice cream is not only a breeze to make but also delivers a perfect blend of cool mintiness and satisfying crunch in every creamy scoop. Whether you’re looking to beat the summer heat or satisfy your sweet tooth, this delightful treat is sure to be a crowd-pleaser.

Ingredients

2 cups heavy cream
1 can (14 ounces) sweetened condensed milk
1 cup fresh mint leaves, packed
1/2 cup shelled unsalted pistachios, roughly chopped
Green food coloring (optional, for a more vibrant color)
1 teaspoon pure vanilla extract
A pinch of salt

Method

In a saucepan, combine the fresh mint leaves and heavy cream. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Do not let it boil. Remove the saucepan from the heat and let it steep for about 20-30 minutes to infuse the mint flavor.
After steeping, strain out the mint leaves and discard them. Allow the mint-infused cream to cool to room temperature.
In a large mixing bowl, whip the mint-infused cream until stiff peaks form. You can use a hand mixer or a stand mixer for this step. This should take about 2-3 minutes.
Gently fold in the sweetened condensed milk and vanilla extract into the whipped cream until well combined. Be careful not to deflate the whipped cream.
If desired, add a few drops of natural green food coloring to achieve the desired minty color. Add a pinch of salt to enhance the flavor.
Gently fold in the chopped pistachios into the mixture. Reserve a small amount for garnish, if desired.
Pour the fresh mint and pistachio ice cream mixture into a lidded, freezer-safe container. A loaf pan or a similar-sized container works well. Cover the container with plastic wrap or a lid to prevent ice crystals from forming.
Place it in the freezer and let it freeze for at least 6 hours or until the ice cream is firm.
Once the ice cream is fully frozen and ready to serve, scoop it into bowls or cones.
Garnish with additional chopped pistachios, if desired.