Cherry & pistachio no-churn ice cream

Easily make your own ice cream with this no-churn recipe using double cream, condensed milk and pistachio butter, then add fresh cherries and crushed pistachios

Prep:5 mins
Cook:15 mins

Serves 10
Easy

Nutrition per serving

kcal 476
fat 38g
saturates 22g
carbs 29g
sugars 0g
fibre 1g
protein 5g
salt 0.1g

Ingredients

500g fresh cherries , pitted
1 lemon , zested and juiced
50g caster sugar
1 tsp cornflour
600ml double cream
3 tbsp pistachio butter
250ml condensed milk
50g pistachios , shelled, toasted and finely chopped

Method

Tip the cherries, lemon zest and juice, the sugar and cornflour into a pan. Cook over a medium heat for 12-15 mins until bubbling, reduced and thickened. As the cherries cook, lightly mash using a wooden spoon to break them up. Cool completely.
Whisk the cream and pistachio butter to soft peaks using an electric whisk, then fold in the condensed milk. Pour into a 1.2-litre loaf tin or freezerproof container, then swirl in the cooled cherries using a cutlery knife. Scatter over the pistachios, cover and freeze for at least 6 hrs, or ideally overnight. Will keep frozen for three months. Remove from the freezer for 5 mins before scooping.