This No Churn Pistachio Ice Cream is a beautiful shade of pale green and velvety smooth.
Gently roast the pistachios in a pan (no oil) until they begin to release a nutty aroma then leave to cool completely.
Place the pistachios and sugar into a blender and blitz until they have the consistency of a fine powder or "dust".
Whisk together the double cream and condensed milk until it has formed soft peaks.
Fold the pistachio and sugar "dust" into the whipped ice cream base.
Spoon the ice cream into a freezer safe container and top with a handful of chopped pistachios.
Cover with cling film and freeze for 3 hours or until the ice cream is firm but scoop-able.