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In another bowl, pour in the cold condensed milk. Add the vanilla extract and pistachio puree. Mix well until the color is uniform.
If using, add the green food coloring drop by drop until you reach the desired shade. Mix well.
Carefully, using a spatula, gently fold the whipped cream into the condensed milk and pistachio mixture. It is important not to overmix, just until everything is combined and the foam remains aerated. This will give the ice cream a creamy texture.
If desired, add a handful of coarsely chopped pistachios.
Freezing 🧊
Pour the ice cream mixture into an airtight freezer container. Smooth the surface.
Cover the container and freeze for at least 6 hours, but preferably overnight, until it solidifies completely and reaches the perfect ice cream consistency.
Serve 🍨
Before serving, remove the ice cream from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly and make it easier to serve.
Serve in a funnel or glass. You can decorate it with extra pistachios, chocolate chips or a little caramel sauce.
This pistachio ice cream without an ice cream maker is a real gem that will impress everyone with its creamy texture and intense flavor! Enjoy!
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