Welcome to Day 3 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to treat you to tons of amazing ice cream recipes. Ice Cream Week is shaping up to be the best week ever!
No churn ice cream is a new concept for me. I grew up going to Saturday Night Ice Cream Socials but at those socials, we always churned our ice cream, so I had no idea I could ever accomplish a creamy ice cream without churning it! This Pistachio-Cherry No Churn Ice Cream was my first attempt and it turned out pretty creamy and amzaing!
Grumpy’s favorite ice cream flavor is pistachio. Anytime we have gone out for ice cream, that is always the flavor he wants. If we get to a stand and there is no pistacho, he pouts 🙂 So, I couldn’t let Ice Cream Week go by without making his favorite flavor. To kick it up a little bit and to add some more color, I added some fresh pitted cherries. As a child, my favorite shake flavor to get at the ice cream stand was cherry. I loved the bits of cherry that would clog up my straw. So, in honor of two of our favorites, I have created this recipe for you. I hope you enjoy it!
Be sure to swing by all of today’s Ice Cream Week Participants:
Roasted Cherry Milkshake by Cravings of a Lunatic
Cherry Almond Chocolate Ripple Semifreddo by The Girl in the Little Red Kitchen
Pumpkin Gelato with Salted Caramel Swirl by The Redhead Baker
Salted Butter Pecan Brittle Ice Cream by Cookistry
Lemon Curd Ice Cream by Life Tastes Good
Pistachio-Cherry No Churn Ice Cream by The Life and Loves of Grumpy’s Honeybunch
Blueberry Frozen Yogurt by Renee’s Kitchen Adventures
Raspberry Ripple Buttermilk Gelato by Crumb
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 1-3.5 ounce package Instant Pistachio Pudding Powder (I used sugar free)
- 1 cup chopped pistachios
- 1 cup pitted and halved fresh cherries
- Whip heavy cream and pudding mix until light and fluffy.
- Fold in sweetened condensed milk, pistachios, and cherries.
- Pour into a 9 inch loaf pan and freeze at least 6 hours.