Pistachio no-churn ice cream with chocolate crust

by Ed Halmagyi


  • 1 bunch mint leaves
  • 100g pistachios
  • 375g caster sugar
  • 1 tsp ground cardamom
  • ½ tsp ground cloves
  • 410ml can evaporated milk
  • 300ml cream, whipped to soft peaks
  • 100g dark chocolate, melted
  • chopped pistachios and berries, to serve


1 Combine the mint, pistachios, 200g caster sugar, cardamom, cloves and evaporated milk in a blender and purée until very smooth. Fold in the whipped cream, then Spon into a terrine mould and freeze for 5 hours, until firm.
2 Unmould the ice creams and drizzle with the chocolate. Freeze for another 10 minutes, then serve with chopped pistachios and berries.