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Pistachio Ice Cream


• 1 quart heavy whipping cream
• 14 ounce condensed milk
• 1/4 teaspoon vanilla extract
• 10 ounce Fastachi roasted pistachio butter

active time: 25 minutes
total time: 70 minutes


  1. In an electric mixer fitted with the whisk attachment, whip the cream, milk, and vanilla together until stiff peaks form.

  2. Fold in the pistachio butter.

  3. Place into a loaf pan, cover with plastic wrap, and freeze overnight.