This no-churn ice cream is perfect for the summer. This recipe is not only my favorite but also Instagram’s favorite. Ever since I shared this recipe on my Instagram, hundreds of people have been making it. And for good reason; It's easy, delicious, and best of all, does not require an ice cream maker!
12 oz heavy cream
6 cardamom pods/1 tsp cardamom powder
1 tsp crushed saffron strands
9 oz sweetened condensed milk
Crushed pistachios (measure with your heart)
(Essentially 1 part cream and 2/3 part sweetened condensed milk, you can play with it and make a larger or smaller portion.)
In a saucepan, add the saffron and cardamom. Place on medium-low heat stirring occasionally until it comes to a boil. Don’t let it overflow! Remove from heat, cover with a lid and let it sit until it comes to room temperature, about an hour. Place the saffron cream in the fridge for it to become completely cold. Best to do this overnight, but leave in the fridge for at least a couple of hours.
Add the saffron-infused cream into a cold bowl and whip until you see stiff peaks (see video). Don’t overwhip it or the cream will break!
Add in the sweetened condensed milk and gently mix until fully combined. Pour into the dish you are freezing them in. Add in the crushed pistachios and gently mix. If your crushed pieces are not super tiny, they will sink to the bottom. Which is okay! But if you don’t want that to happen, either gently stir them into the top half of your cream mixture, or fully grind them into a powder.
Freeze this deliciousness until fully frozen. About 2-4 hours, depending on how large your batch is, your container, your freezer, etc. Leave it out of the freezer for 3-5 minutes before serving and then you can scoop and enjoy this creamy dreamy goodness!