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