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No-Churn Strawberry-Banana Ice Cream with Pistachios
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Source: https://recipheon.com/en/recipes/desserts/no-churn-strawberry-banana-ice-cream-with-pistachios
About this recipe
Strawberry-banana ice cream with pistachios is a quick frozen dessert for hot days: creamy and fruity, with a pleasant crunch from the nut topping. It comes together from simple ingredients without an ice cream maker, then turns into a soft homemade summer dessert after a few hours in the freezer. Serve it for a family afternoon snack, at a garden party, or whenever you want an impressive no-bake dessert.
Ingredients
400 g strawberries, fresh or frozen
2 ripe bananas (about 240 g after peeling)
250 g thick Greek yogurt
200 ml whipping cream (30% fat)
80 g powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
40 g unsalted pistachios, finely chopped
a pinch of salt
Steps
If using fresh strawberries, wash, hull, and dry them. Peel the bananas and slice them.
Blend the strawberries, bananas, Greek yogurt, powdered sugar, lemon juice, vanilla, and a pinch of salt until smooth.
In a separate bowl, whip the well-chilled 30% cream to thick but soft peaks. When you lift the beaters, the tip should bend slightly; do not beat until grainy. Gently fold it into the fruit mixture with a spatula to retain some of the air.
Stir most of the pistachios into the mixture, reserving some for decoration, then transfer everything to a container with a lid. Smooth the top and sprinkle with the remaining pistachios.
Place in the freezer for 5–6 hours, preferably stirring the mixture 2–3 times during the first 2 hours to make the ice cream creamier. Let stand for 5–10 minutes before serving so it is easier to scoop.
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