Directions
Did you know you can make creamy, homemade ice cream in a blender – in just 2 minutes?
Yes, really! With this simple recipe, you’ll get smooth, scoopable ice cream that’s ready to enjoy straight from the freezer—no thawing needed.
This ice cream is not only delicious, but also a healthier option compared to store-bought versions. Since you’re making it at home, you can skip the artificial colors, flavors, and unnecessary additives, and still enjoy a rich, indulgent taste.
Below, I’m sharing a super easy recipe that’s guaranteed to impress—your guests will be asking for the recipe after just one bite!
Why try this recipe?
Many homemade ice cream recipes result in icy textures, frozen crystals, or overly hard scoops that take forever to soften. If that’s happened to you before—don’t worry. This recipe avoids all of that!
You don’t need an ice cream maker. Just a blender and a few simple ingredients, and you’ll have a perfectly creamy and delicious treat, every time.
Ingredients:
- 3 cups of whipping cream (such as Hopla or similar)
- 1 ½ cups sweetened condensed milk
- ½ cup whole milk
- ½ cup pistachio cream or nut butter (hazelnut, almond, or walnut all work great)
- 3 tablespoons granulated sugar
- 2 tablespoons vanilla extract
Tip: For best results, chill all ingredients in the fridge before making the ice cream.
Instructions:
- Pour the whipping cream into a blender and blend for 10–15 seconds until slightly thickened and airy. This step is important to add volume and creaminess.
- Add the rest of the ingredients and blend for another 15 seconds, or until smooth.
- Transfer the mixture to a wide, shallow container to speed up the freezing process.
On top, add a few spoonfuls of pistachio cream, then use a spatula to swirl it through the mixture 2–3 times for a marbled effect. - Sprinkle some toasted, chopped pistachios on top for extra flavor and a lovely finish.
Important: Cover the surface of the ice cream with plastic wrap, making sure it touches the mixture directly with no air bubbles. This helps prevent ice crystals and keeps the ice cream soft.
Freeze for at least 6 hours, or ideally overnight.
A quick note on the condensed milk:
If you’re using homemade condensed milk, it’s best to prepare it the day before so it can cool and thicken properly in the fridge. Homemade condensed milk is economical and easy to make—just simmer milk with sugar until it reduces. If you’re short on time, store-bought is fine—just remember to chill it before use.
Want to turn this into a magical dessert?
Try an Italian classic: Affogato. Just pour a shot of hot espresso over a scoop of this homemade ice cream.
Top it with a drizzle of pistachio cream and a few crunchy nuts, and you’ve got a heavenly dessert that satisfies both coffee and sweet cravings in one go.
Enjoy!
Make this ice cream your own—try different nut butters, toppings, or flavors. The best part is customizing it to your taste and enjoying it with loved ones.
Bon appétit and stay cool! 🧊🍦
