Nougat and pistachio ice cream
Elevate your dinner party effortlessly with this no-churn ice cream. Amp up the fancy factor with chocolate-dipped ice cream cones
- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 600ml double cream
- 250g condensed milk
- 1tsp vanilla bean paste
- 2heaped tbsp of pistachio cream (we used Fabbri)
- 160g nougat , chopped into chunks, plus extra to garnish
- chocolate-dipped ice cream cones , to serve (optional)
Instructions
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.