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Try out nougat and pistachio ice cream, then check out our pistachio swirl biscuits, pistachio soufflé with dark chocolate sauce, cherry and pistachio Neapolitan and more homemade ice cream recipes.

For more unique ice creams, check out our trend spotlight on unusual ice cream flavours.

Nougat and pistachio ice cream

  • 600ml double cream
  • 250g condensed milk
  • 1 tsp vanilla bean paste
  • 2 heaped tbsp of pistachio cream (we used Fabbri)
  • 160g nougat
    chopped into chunks, plus extra to garnish
  • chocolate-dipped ice cream cones
    to serve (optional)

Nutrition: per serving

  • kcal1145
  • fat91.4g
  • saturates54.5g
  • carbs70.6g
  • sugars69.9g
  • fibre0.4g
  • protein9.8g
  • salt0.5g

Method

  • step 1

    In the bowl of a stand mixer fitted with a whisk attachment, or using electric beaters, whip the cream, condensed milk, vanilla and a pinch of sea salt flakes until it is thick, stiff and holds a peak.

  • step 2

    Fold through the pistachio cream and nougat pieces, then transfer to a freezer-safe container. Cover and freeze overnight or for at least 5 hrs.

  • step 3

    Scoop into chocolate-dipped cones, drizzled with a little more pistachio cream and dotted with extra nougat pieces, if you like.

Use these sweet, little, earthy nuts in more of our pistachio recipes.

A large plate of cannoli on a grey background with a shot of espresso and a small bowl of chopped pistachios

Authors

Helena Busiakiewicz
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