Healthy Strawberry Pistachio Ice Cream
This recipe guides you through making a refreshing strawberry pistachio ice cream. It combines pureed fresh strawberries with sugar, vanilla, and cream, then churns the mixture until frozen. Chopped pistachios are folded in at the end, creating a delightful homemade dessert with a vibrant fruit flavor and a satisfying nutty crunch.
Equipment
- 1 Blender or Food Processor For pureeing strawberries
- 1 Saucepan For gently heating the mixture
- 1 Whisk
- 1 Ice Cream Maker Essential for proper texture
- 1 Freezer-Safe Container For storing finished ice cream
Ingredients
Main
- * fresh strawberry ripe, pureed 1 cup
- * sugar 1/2 cup
- * salt 1/4 tsp
- * vanilla extract 1/2 tsp
- * heavy cream or 1/2 1/2 fat free 2 cup
- * pistachio chopped 1/2 cup
Instructions
- Combine pureed strawberries, sugar, and salt in a saucepan; heat gently over medium-low heat, stirring until sugar dissolves. Do not boil.
- Remove from heat and stir in vanilla extract.
- Pour the strawberry mixture into a bowl and whisk in the heavy cream (or 1/2 1/2).
- Cover the mixture and chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight, until very cold.
- While chilling, prepare the pistachios by finely chopping them. Lightly toasting them beforehand will enhance their flavor.
- Once the ice cream base is fully chilled, pour it into the frozen bowl of your ice cream maker.
- Churn according to the manufacturer's instructions, typically for 20-30 minutes, until the ice cream is thickened to a soft-serve consistency.
- During the last 5 minutes of churning, or immediately after, gently fold in the chopped pistachios.
- Transfer the ice cream to a freezer-safe container, pressing plastic wrap directly onto the surface to prevent ice crystals.
- Freeze for at least 4-6 hours, or until firm, before serving.
Notes
To maximize strawberry flavor, consider roasting half the strawberries before pureeing to concentrate their sweetness. For superior aroma, infuse a vanilla bean into the cream mixture, or use a high-quality vanilla extract. Ensure the base is thoroughly chilled—ideally overnight—before churning to achieve the smoothest texture and prevent ice crystals; a tablespoon of vodka can also aid in this. While fat-free options are listed, heavy cream will yield a significantly richer, creamier ice cream. Lightly toast the pistachios before adding them to amplify their nutty profile. Avoid over-churning, stopping when the ice cream reaches a soft-serve consistency. Serve garnished with fresh berries and extra toasted pistachios.