CookDiaries

This homemade chocolate swirl pistachio ice cream is made using a no-churn method, so you don’t need an ice cream maker. Rich chocolate ganache is swirled with creamy pistachio ice cream, and it’s ready to eat after about 8 hours of freezing. 

Prep Time: 20 minutes
Total Time: 8 hours, 20 minutes
Yield: 1.5 quarts

Ingredients

Chocolate Ganache Swirl

• 6 Tablespoons (90g/ml) heavy cream
• 1/2 cup (90g) quality chocolate chips (such as Guittard)*

Ice Cream

• 1 and 1/4 cups (163g) shelled roasted pistachios (salted or unsalted)*
• 2 cups (420g/ml) heavy cream, cold
• 14-ounce (396g) can full-fat sweetened condensed milk 
• 1 teaspoon pure vanilla extract or vanilla bean paste
• 1/4 teaspoon almond extract
• optional: tiny drop green gel food coloring*

Optional Topping

• 2 Tablespoons roughly chopped pistachios
• 2 Tablespoons roughly chopped chocolate chips

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Instructions

1. Make the chocolate ganache: Place chocolate chips in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.
2. With a metal spoon or small silicone spatula, very slowly stir until completely combined and chocolate has melted. If it’s not melting, do not microwave it. See Troubleshooting Chocolate Ganache in this post on How to Make Chocolate Ganache. Set the ganache aside at room temperature to slightly cool and thicken while you make the pistachio ice cream base.
3. Make the pistachio ice cream: In a food processor, pulse or process the pistachios until they are finely ground. Set aside.
4. In a large bowl using a hand mixer or stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Add the pistachios, sweetened condensed milk, vanilla extract, almond extract, and green gel food coloring (if using), then beat on low speed until just combined. 
5. Spoon/spread about half (just eyeball it) of the ice cream mixture into a deep freezer-safe container or bowl. I suggest a 9×5-inch loaf pan. Drop spoonfuls of about half of the chocolate ganache on top. Spoon/spread remaining ice cream mixture on top, followed by remaining ganache. With a knife, gently swirl the ganache and ice cream together. Top with chopped pistachios and chocolate chips, if desired. Cover tightly and freeze for at least 8 hours and up to 2 weeks.
6. Scoop, serve, and enjoy!

Notes

1. Make Ahead Instructions: Prepare and freeze the ice cream for up to 2 weeks. The chocolate ganache can be prepared 1 day in advance. Cover and store in the refrigerator until ready to use in step 3. After being in the refrigerator, the ganache will be too thick to swirl into the ice cream, so warm it up slightly before using, until it’s a smooth, spoonable/pourable consistency.
2. Special Tools (affiliate links): Glass Mixing Bowls | Small Saucepan | Food Processor | Electric Mixer (Handheld or Stand) | Silicone Spatula | 9×5-inch Loaf Pan | Ice Cream Scoop
3. Chocolate for the Ganache: If you don’t have high-quality chocolate chips (such as Guittard brand or these Belgian chocolate chips), you can use a bar of baking chocolate, such as Baker’s or Ghirardelli brands, which typically come in 4-ounce (113g) bars. You’ll need 90g of finely chopped chocolate for the ganache, so about 3/4 of the bar. I usually use semi-sweet chocolate, but you can use dark or milk chocolate ice cream maker’s choice!
4. Pistachios: If your pistachios aren’t salted, add a small pinch of fine sea salt when processing them. This is optional, but the sweet/salty flavor in the ice cream is fantastic. If your pistachios aren’t roasted, scatter them on a baking sheet and toast them in a 300°F (149°C) oven for 8 minutes. Let cool completely before grinding.
5. Optional Gel Food Coloring: For the pictured ice cream, I used 2 drops of Americolor Leaf Green.
6. Adapted from Martha Stewart’s very popular no-churn method!