No-churn pistachio ice cream

Ingredients

2 servings

• 2 bricks of chilled heavy whipping cream
• 1 can of sweetened condensed milk
• 1 teaspoon of liquid vanilla extract
• 1 handful of whole pistachios
• 1 tablespoon of pistachio paste

Steps

1. 1

   Place the heavy cream in the freezer for 15 minutes. It must be very cold.

2. 2

   In a cold bowl, whip the cream into stiff peaks. Then gently fold the whipped cream into the condensed milk.

3. 3

   Gently fold in the pistachio paste and vanilla extract.

4. 4

   Crush some pistachios and add them to the mixture.

5. 5

   Pour the ice cream into a container or box and freeze for at least 4 hours. Feel free to stir occasionally while it sets.