Sometimes you need that one friend who you can text to ask if they’ll be an ice cream hand model last minute, and they don’t even hesitate before accepting. For me, that’s my friend Meghan. Although, free ice cream may have something to do with it.
I love pistachio ice cream, so it wasn’t difficult deciding what flavor to make my five ingredient ice cream. The salty crunch perfectly compliments the sweet cream. It was delicious and super easy! Like I said, it’s only five ingredients and it’s no churn, so you can be lazy with this one. It’s not exactly like the churned stuff but you can’t beat how easy this recipe is.
I also made some chocolate dipped pistachio cones! I saw this on Joy the Baker’s blog and used pistachios to roll them in. Brilliant! I made my own cones, too which was way harder than it seems, but they tasted amazing.
I used a bread pan to put my ice cream in. It’s the perfect shape and size for this amount.
Apparently pistachio pudding is a thing?! What!? It’s a bit weird, so I was sparing with it. I mainly wanted it to have a slight green color.
You blend the pistachios then mix with all the other ingredients except cream.
Then you whip the cream into stiff peaks, folding it into the pistachio mixture. Then sprinkle the remaining pistachios on top and freeze!
So I melted a Hershey’s special dark chocolate in a glass bowl over some boiling water. Then I dipped the cones in the chocolate and rolled them while hot in the pistachio. Sprinkling them works too, and it’s less messy.
Look how cute the cones turned out! It’s as easy as making waffles, but rolling them burned my fingers, so be careful. It’s probably easier to make a waffle cone bowl… I used my Chef’s Choice Waffle Cone Express machine. Here’s a link to buy it if you’re interested.
NO CHURN PISTACHIO ICE CREAM RECIPE
8 ounces of shelled, salted pistachios
1/4 packet of pistachio pudding mix
14 oz. can of sweetened condensed milk
2 cups heavy whipping cream
1 tsp vanilla
Place half the pistachios in a food processor, pulse until they’re the texture of bread crumbs. Pour into a large mixing bowl. Add the 1/4 packet of pistachio pudding mix, vanilla, and sweetened condensed milk. Stir together with a spoon until integrated.
In another large bowl, mix the heavy whipping cream with an electric mixer until you create stiff peaks. Add the whipping cream mixture a little at a time to the pistachio mixture, folding in gently until all the whipping cream is integrated. Pour into a bread pan.
Chop the remaining pistachios roughly and sprinkle over the ice cream. Cover with plastic wrap and freeze overnight.
Waffle Cone Recipe with Chocolate and Pistachio
adapted from the Chef’s Choice Waffle Cone Express manual, makes 3 cones
1 egg white
1/4 tsp salt
1/4 cup granulated sugar
2/3 cup sifted all purpose flour
2 tbsp melted butter, cooled
1 large bar of dark chocolate
a handful of chopped pistachios
Preheat the WaffleCone maker. I used a setting of 3 darkness.
Stir the egg, egg white and salt in a small bowl with a fork until blended. Beat in the sugar until egg has lightened, about 1 minute. Add the flour and stir slowly until flour is moistened. Beat another 15 seconds. Add the butter and stir until blended.
Spoon 3 tbsp onto the center of the waffle cone maker. Close and lock the lid. Bake for one and a half to two minutes. Remove carefully with a spatula onto a clean towel. Either mold onto the cone mold or in the bottom of the bowl and hold until it cools slightly or does not lose shape. Place in a tall glass to cool completely.
Bring a small saucepan filled with an inch of water over high heat until boiling. Lower the heat to a simmer. Place the chocolate in a glass bowl on top of the water. Make sure the water doesn’t touch the bowl. Stir the chocolate until completely melted. While hot, dip the waffle cones in the chocolate. Sprinkle the pistachios over the melted chocolate on the cone and let cool in the refrigerator for a couple minutes until chocolate is hardened.
Thanks for all your help, Meghan! You’re the best hand model!