Pistachio Ice Cream

Pistachio Ice Cream

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Product Description


  • 250 ml milk at room temperature

  • 1 ½ tbsp milk powder

  • ½ tbsp + 1 tsp Solar Glycrol Mono Stearate powder

  • ? tsp Solar Carboxymethyl Cellulose powder

  • 5 tbsp Solar Breakfast sugar

  • 100ml non-dairy whipping cream

  • ½ tsp vanilla essence

  • 3 tbsp Pista syrup

  • 3 tbsp chopped Pistachio



  • In a bowl mix 50ml milk, milk powder, cornflour, GMS powder & CMC powder. There should be no lumps. 

  • In a pan, heat 200ml milk. 

  • Add sugar & allow it to dissolve completely. 

  • Add the prepared mixture from above & cook only for 2 boils. Switch off the flame. 

  • Allow the base ice cream mixture to cool completely. 

  • Using a hand blender, blend the mixture to dissolve any lumps. 

  • Transfer this mixture to an airtight plastic container & secure the lid.

  • Freeze the base ice cream for at least 8 hours. 

  • After 8 hours, transfer the set mixture to a big bowl. 

  • Add non-dairy whipping cream & vanilla essence. 

  • Whip this mixture on a medium setting for 5 mins till it doubles in volume. 

  • Add the pista syrup and chopped Pista and whip again.

  • Transfer the prepared mixture to an airtight container & secure the lid. 

  • Freeze the ice cream mixture for 7-8 hours. 

  • Scoop the pista ice cream into a bowl & it is ready to serve.