Homemade Pistachio Amaretto Ice Cream.


So the warm weather has arrived, again, here in Pennsylvania.  80’s and quite balmy here as I sit and type this blog entry.  I’m so excited about this recipe.  I’m not a huge kitchen gadget fan and this is perfect!  No ice cream maker, rock salt or drama required!  No excuses… this is perfection and let’s face it, I haven’t led you astray yet!  🙂


1 c of heavy cream (chilled)
1 can of sweetened condensed milk (14 ounces)
3 tbl of Amaretto
3/4 c of whole pistachios (shelled)
1 tsp of almond extract


In your stand mixer, whisk attached, whip the cold cream until stiff peaks form.  It will look just like whipped cream 🙂

In a separate bowl, add the sweetened condensed milk, Amaretto, pistachios and extract. Stir to combine and then fold into the whipped cream mixture.  Spoon into a tupperware container with a lid and freeze for at least 12-24 hours.


— Knead to Cook

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    1. It is so easy and adaptable! You can what you like and try different combinations. I don’t think I ever have to buy ice cream again… 🙂 Robin

    1. Kim, I seriously just spit my water all over my computer screen! You so make me laugh 🙂 Yes, this is seriously the best thing ever! I’ve missed you so. oxoxo Robin

    1. I know, right?! I don’t need another gadget in my kitchen and I love that I can whip this up quickly! Can’t wait to hear what you think of it! Thanks Robin 🙂

    1. Jamie, So many adaptations to try! I need to try chocolate (hubby is allergic) so I wanted to try a non-chocolate version first. Next up, chocolate! 🙂 Thank you for sharing your variation!! Sounds so good.

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