Pine Nut Ice Cream (Small batch)
A small batch no-churn Pine Nut Ice Cream that is creamy and nutty dessert with simple ingredients and easy steps.
Servings: 2 scoops
Calories: 351.88kcal
Ingredients
- ½ cup whipping cream chilled
- ¼ cup sweetened condensed milk
- 2 tablespoon pine nuts
Instructions
Toast the pine nuts
- Toast the pine nuts on low heat until they turn golden, then set them aside to cool. Once cooled, grind the pine nuts to a fine texture using a small food processor or a mortar and pestle.2 tablespoon pine nuts
Mix the base
- In a large mixing bowl, combine the sweetened condensed milk and ground pine nuts.¼ cup sweetened condensed milk
Whip the cream
- In another bowl add the cold whipping cream and use the electric mixer to beat on medium-high speed until stiff peaks form. For about 4 to 5 minutes.½ cup whipping cream
Fold
- Gently fold the whipped cream into the condensed milk and pine nuts mixture until everything is thoroughly combined.
Transfer
- Pour the mixture into a loaf pan or any freezer-safe container, spreading it evenly. Place a piece of baking paper or cling wrap directly on the surface of the mixture to prevent ice crystals from forming, ensuring the ice cream remains creamy
Freeze
- Cover the container with plastic wrap or an airtight lid and freeze for at least 4 to 6 hours, or until firm.
Serve
- Remove from the freezer and let it be on the counter for 2 minutes and use an ice cream scooper or a spoon dipped in warm water to scoop. Serve immediately with a drizzle of chocolate syrup.
Nutrition
Calories: 351.88kcal | Carbohydrates: 24.21g | Protein: 5.31g | Fat: 27.09g
