No churn Pistachio-Coconut-Cardamom Ice cream
Serves 230 mins prep40 mins cook
I don’t have an Ice cream machine, and this method works perfectly every single time. Icecream is a year around treat but during the summers, it’s a must. Made it over the weekend and it was loved especially with the hard shell.
0 servings
What you need
Instructions
Clean the whipping bowl and the whisk very well and dry it. You can leave the bowl in the freezer for 30 minutes before whipping the cream. Add the condensed milk, coconut cream and the chilled whipping cream and whip it on low speed, around 3 for 3 minutes so it can slowly whip. Then whip it on medium high for another 5 minutes at high speed until it is almost to a stiff peak stage. Stop the machine and add the pistachio paste and whip it for another 30 seconds to a minute until stiff peak and stop immediately. Pour in a ice cream pan or box and chill overnight. Melt the chocolate on double broiler, add coconut oil in it and drizzle on the icecream once it is completely chilled. Enjoy.View original recipe