Pistachio Ice Cream with Salted Caramel Drizzle

Indulge in pure pistachio bliss with this creamy, no-churn ice cream swirled with rich nutty flavour and topped with a golden drizzle of salted caramel. Each spoonful is sweet and salty, silky and crunchy — no ice-cream maker, no fuss, just pure homemade decadence. Perfect for summer entertaining or an after-dinner treat.

How long will it take?

20 minutes plus freezing time

What’s the serving size?

What do I need?

For the Pistachio Ice Cream

150 g shelled pistachios, unsalted
395 g sweetened condensed milk
1 tsp vanilla extract
Pinch of salt
500 mL thickened cream

For the Salted Caramel Sauce:

150 g caster sugar
50g unsalted butter, chopped
125 mL thickened cream, warmed
½ tsp sea salt flakes, or to taste

How do I make it?

Add pistachios to a food processor and blend until finely ground. Continue blending for a further 1–2 minutes until it begins to form a paste.
Add condensed milk, vanilla extract, and a pinch of salt. Blend again until smooth and creamy.
In a large mixing bowl, whip the cream with an electric mixer until soft peaks form.
Gently fold the pistachio mixture into the whipped cream until evenly combined.
Pour into a loaf pan or freezer-safe container, smooth the top, and cover with clingfilm or a lid.
Freeze for at least 6 hours, or overnight, until firm.
Make the salted caramel sauce by heating sugar in a saucepan over medium heat without stirring until it melts and turns a deep amber colour.
Add butter (be careful — it will bubble up) and whisk until combined.
Slowly pour in the warm cream, whisking constantly until smooth.
Remove from heat, stir in salt, and let cool slightly. The sauce will thicken as it cools.
To serve scoop generous portions of pistachio ice cream into bowls or cones. Drizzle with warm salted caramel sauce just before serving.

Top Tips

For extra nuttiness, swirl in crushed pistachios before freezing.
Store leftover caramel sauce in the fridge for up to 2 weeks — just warm gently before drizzling.