Cool, creamy and out of this world – there’s nothing quite like a bowl of pistachio ice cream. Now you can enjoy this classic frosty treat infused with our rich and nutty Pistachio Ice Cream tea. It’s so good you’ll definitely want two scoops.
Pistachio Ice Cream
Print recipe
Cool and creamy, nothing beats a bowl of pistachio ice cream. Enjoy this classic frosty treat infused with our rich and nutty Pistachio Ice Cream tea.
Ingredients
- 2 Perfect Spoonfuls Pistachio Ice Cream tea
- 2 cups heavy cream, divided
- 14 oz sweetened condensed milk (about 1 can)
- chopped pistachios (optional)
- green food coloring (optional)
- matcha tea (optional)
Directions
| Step 1 | |
| In a small saucepan, bring 1½ cups heavy cream to a simmer on medium-low heat. | |
| Step 2 | |
| Remove saucepan from heat, add the tea, then cover and steep for 10 minutes. Once done, strain into a small bowl and chill until very cold. | |
| Step 3 | |
| In a large bowl, pour the chilled tea mixture and add the remaining ½ cup of cream. | |
| Step 4 | |
| Whip until mixture thickens and begins to form stiff peaks. Fold in sweetened condensed milk, pistachios, a few drops of food coloring and 1-2 tsps of unsweetened matcha, until well incorporated. | |
| Step 5 | |
| Transfer to a loaf pan or casserole dish and cover. Chill in the freezer for at least 8 hours or overnight before serving. | |
