Pistachio chocolate chip ice cream is the ultimate sweet and salty, creamy and chocolatey summer treat. It’s rich, decadent and very easy to make. You don’t even need an ice cream machine.
In a large bowl, stir 1 can of condensed milk, 1 tsp vanilla extract, 3.5 oz pistachio paste and a pinch of salt until smooth and incorporated.
Take a dollop of whipped cream and fold it into your pistachio mixture to lighten it.
Fold the rest of your whipped cream into the lightened pistachio mixture until incorporated.
Add 1 cup chocolate chips and 1 cup chopped pistachios and stir until evenly blended.
Transfer the pistachio chocolate chip ice cream to a freezer-safe container, smoothen the top with a spatula, cover with plastic wrap and freeze 6-8 hours, preferably overnight.
Video
Notes
Depending on the kind of pistachio paste you use, you may need to add more. Taste and adjust according to preference.
I recommend using salted, roasted pistachios for this recipe.
See post for lots of ice cream making tips and FAQs.