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Chocolate Swirl Pistachio Ice Cream Recipe

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4.1 from 8 reviews

This decadent Chocolate Swirl Pistachio Ice Cream combines smooth, creamy pistachio-flavored ice cream with rich, luscious chocolate ganache swirled throughout for a delightful homemade frozen treat. Made without an ice cream maker, this recipe uses whipped cream and sweetened condensed milk to create a creamy, no-churn dessert packed with nutty pistachio flavor and irresistible chocolate ribbons.

  • Total Time: 8 hours 20 minutes
  • Yield: 1 serving (approximately 1 loaf pan or 1 quart ice cream)

Ingredients

Chocolate Ganache

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

Pistachio Ice Cream Base

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

Toppings

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

Instructions

  1. Make the chocolate ganache: Place the chocolate chips in a medium heat-proof bowl. Heat 6 tablespoons of heavy cream in a small saucepan over medium heat until it begins to gently simmer, avoiding rapid boiling. Pour the hot cream over the chocolate chips and let it sit for 2–3 minutes to soften the chocolate.
  2. Combine the ganache: Slowly stir the chocolate and cream mixture with a metal spoon or silicone spatula until it is smooth and fully combined. If the chocolate hasn’t completely melted, do not microwave. Instead, refer to troubleshooting tips for chocolate ganache. Set aside the ganache at room temperature to cool and thicken slightly while preparing the ice cream base.
  3. Prepare the pistachios: In a food processor, pulse or process the pistachios until finely ground. Set the ground pistachios aside.
  4. Whip the heavy cream: Using a hand mixer or stand mixer fitted with a whisk attachment, whip the 2 cups of cold heavy cream on medium-high speed until stiff peaks form, approximately 4 minutes.
  5. Make the ice cream base: To the whipped cream, add the ground pistachios, the can of sweetened condensed milk, vanilla bean paste, and a small drop of green gel food coloring if desired. Beat on low speed until just combined to maintain the airy texture.
  6. Assemble the ice cream: Spoon about half of the ice cream mixture into a deep, freezer-safe container such as a 9×5-inch loaf pan. Drop spoonfuls of half of the chocolate ganache on top. Spoon the remaining ice cream mixture over the ganache, then add the remaining ganache in dollops on top. Using a knife, gently swirl the ice cream and ganache together to create a marbled effect.
  7. Add toppings and freeze: Sprinkle roughly chopped pistachios and chopped chocolate chips over the top if desired. Cover the container tightly and freeze for at least 8 hours, or up to 2 weeks, until firm.
  8. Serve: Scoop the ice cream into bowls or cones and enjoy your homemade chocolate swirl pistachio ice cream!

Notes

  • Do not overheat the cream when making ganache to avoid burning the chocolate.
  • If ganache does not fully melt, avoid microwaving; instead, try gently stirring or warming cream again.
  • Use quality chocolate chips for the best flavor and smooth ganache texture.
  • The green gel food coloring is optional and used for aesthetic pistachio-green hue.
  • You can substitute salted or unsalted roasted pistachios based on your preference; salted add a nice contrast to sweetness.
  • Store the ice cream in an airtight container to prevent freezer burn and maintain freshness.
  • Allow the ice cream to soften slightly at room temperature for a few minutes before scooping for easier serving.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/chocolate-swirl-pistachio-ice-cream-recipe/