Pistachio Cheesecake Ice Cream
Pistachio Cheesecake Ice Cream is a delectable dessert blending cheesecake and pistachio flavors, perfect for warm days and family gatherings.
Ingredients
Base Ingredients
- 1.5 cups heavy cream
- 1 cup whole milk
- 8 oz cream cheese, softened
- 0.75 cup granulated sugar
- 0.5 tsp almond extract
- 1.5 tsp vanilla extract
- 0.5 cup pistachio paste
Mix-Ins & Optional Ingredients
- 0.5 cup chopped roasted pistachios For added crunch
- green food coloring Optional
- graham cracker crumbs Optional for swirl
Instructions
Preparation
- Begin by combining the softened cream cheese, granulated sugar, pistachio paste, vanilla extract, almond extract, and whole milk in a blender or food processor. Blend until the mixture is entirely smooth; this should take about 1-2 minutes.
- Once blended, whisk in the heavy cream until well combined with the other ingredients. Make sure no lumps remain, as this will ensure your ice cream has a creamy texture.
- If you wish to enhance the visual appeal, add a few drops of green food coloring to the mixed ingredients. Blend again until the color is uniform.
Chilling & Churning
- Place the mixture in the refrigerator to chill for at least 4 hours.
- Once chilled, pour the mixture into your ice cream maker and churn it according to the manufacturer’s instructions. Normally, this takes about 20-30 minutes.
Final Steps
- After churning, gently fold in the chopped roasted pistachios and optional graham cracker crumbs for added texture.
- Transfer the churned ice cream to an airtight container and freeze for at least 4-6 hours or overnight.
Notes
Make this ice cream a day in advance for better flavor development. Top with extra pistachios or a drizzle of honey when serving. For variations, experiment with different extracts or use a shallow dish to make the ice cream without a maker.