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Raspberry Pistachio Swirl Ice Cream

A luxurious, no-churn homemade ice cream featuring a creamy white base swirled with thick, tart raspberry compote and loaded with crunchy, roasted pistachios.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Freezing time 6 hours
Total Time 35 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Swirl
  • 2 cups raspberries fresh or frozen
  • 0.25 cup granulated sugar
  • 1 tbsp fresh lemon juice
Ice Cream Base
  • 2 cups heavy whipping cream very cold
  • 14 oz sweetened condensed milk 1 can, chilled
  • 1 tsp vanilla extract
  • 0.125 tsp fine sea salt
Mix-ins
  • 1 cup pistachios shelled and roughly chopped

Equipment

  • Hand mixer or stand mixer
  • Mixing bowls
  • Small Saucepan
  • 9x5-inch loaf pan

Method
 

  1. In a saucepan, simmer raspberries, sugar, and lemon juice for 10-15 minutes until thickened. Strain seeds if desired. Cool completely.
  2. Toast chopped pistachios in a 350°F (175°C) oven for 5-7 minutes. Let cool completely.
  3. In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside.
  4. In another bowl, whisk together the chilled condensed milk, vanilla extract, and salt until smooth.
  5. Gently fold the whipped cream into the condensed milk mixture until no streaks remain. Fold in the cooled pistachios.
  6. Pour half the base into a freezer-safe container. Drop spoonfuls of the cooled raspberry compote over the top and swirl with a knife.
  7. Add the remaining ice cream base, top with the rest of the raspberry compote, and swirl again.
  8. Cover tightly and freeze for at least 6 hours, preferably overnight, until firm. Let sit for 5 minutes before scooping.

Notes

Ensure all ingredients (especially the cream and condensed milk) are very cold before starting. This guarantees a light, airy texture.