Last weekend I made Irish Cream and it’s so much better when it’s homemade. Imagine how they process the bottled stuff, where you have cream unrefrigerated and shelved. Baileys Irish Cream originates from Gilbeys of Ireland and the emulsion uses an emulsifier containing refined vegetable oil. I’ll pass on the vegetable oil in my cream liqueur. I definitely recommend trying to make it at home because it’s amazingly easy to prepare.
Today I took that Irish Cream and made something incredibly indulgent for St. Patrick’s Day dessert – Irish Cream Pistachio Ice Cream. I love pistachios, the nutty flavors blend well with just about anything and the vibrant green color that pistachios give is perfect for St. Patrick’s Day. That combined with Irish Cream is all you need!
This Irish Cream Pistachio Ice Cream recipe requires no ice cream maker or churning. It uses a simple base that most no churn ice cream recipes show. I also offer the option to use instant pistachio pudding rather than pistachio paste, if you want to simplify the process even more. No churn Irish Cream Pistachio Ice Cream makes a fabulous treat when things are warming up, for the coming of spring and St. Patrick’s Day Desert.
No Churn Irish Cream Pistachio Ice Cream
Ingredients
1 cup pistachio paste or 1 package of pistachio flavor instant pudding (see instructions for pistachio paste)
Pistachio Paste:
2½ cups unsalted, shelled pistachios
1½ cups powdered sugar
½ cup simple syrup
⅛ teaspoon almond extract
Ice Cream Base:
2 cups of heavy whipping cream
14 oz. sweetened condensed milk
1/2 cup Irish Cream
3/4 shelled & crushed pistachios (more/less to taste)
green food coloring (optional)
Method
For the Pistachio Paste
Place the pistachios in hot (not boiling) water for about 10 minutes. Drain and place the nuts on a clean tea towel. Peel the purple skin off the nut. Place the pistachios on a baking sheet and bake for about 20 minutes at 170 degrees. You do not want to toast the nuts, just dry them out. Cool.
Add powdered sugar to the pistachios and blend them in a food processor. Once they are a fine consistency, add almond extract and simple syrup. Blend until the mixture is smooth and creamy.
For the Ice Cream Base
Whip the cream until it makes stiff peaks.
Combine the condensed milk, 1/2 cup of the pistachios & pudding mix or pistachio paste together until blended.
Fold in the whip cream with the condensed milk mixture. Add some green food coloring if you want a more intense shade of green.
Pour into glass or metal container, close air tight lid or cover well with plastic wrap and place in freezer for a minimum of 6 hours, preferably overnight.
Remove from freezer about 15-20 minutes before you want to serve, sprinkle with the remaining 1/4 cup crushed pistachios serve!
