Ingredients
Pistachio whipped topping 1 cup
Heavy cream 2 cups
Crushed pistachios 2 cups
Vanilla ice cream 16 oz
Condensed milk 1 cup
Vanilla extract to taste
Instructions
Whisk condensed milk, vanilla, and 1 cup whipped topping in a large bowl
Gradually add 1 cup chilled heavy cream
Fold until fully incorporated and smooth
Transfer to a parchment-lined 9×5-inch loaf pan
Freeze 2 hours to firm texture
Beat 1 cup heavy cream and 1/4 tsp salt until peaks form
Whip in remaining 1 cup whipped topping
Fold 1/3 of the whipped cream into base layer
Spread over frozen base with an offset spatula
Add 1 cup crushed pistachios across surface
Freeze 4 hours until firm before slicing
Notes
Chill the loaf pan in the freezer 15 minutes before adding mixture
Toast pistachios at 300°F (150°C) for 4-5 minutes
Measure ice cream while container is cold to avoid clumping
Press layers gently with spatula to maintain texture
Use a pre-toasted pistachio mix for convenience
- Prep Time: 30
- Method: Freezing
- Cuisine: American
- Diet: Dairy
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 420
- Sugar: 52g
- Sodium: 95mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg