You are only 2 ingredients away from the most decadent Pistachio Cream Recipe, a rich and utterly delicious cream that is incredibly easy to make at home with zero fuss. It's a super versatile recipe that can be used in many desserts, and can be easily stored in the fridge to be used when needed.
With the viral Dubai chocolate that has taken the internet by storm, pistachio cream is now all the rage. It's used in all sorts of sweet treats, from recreations of the now famous chocolate, to different variations and completely new desserts.
And while you might be able to purchase pistachio cream from specific stores, you can also make a much-easier version at home with only 2 simple ingredients that are widely-available in any shop, small or large.
It might not be a classic pistachio cream, but it's as good as it gets. And you can have it ready in no time. The only thing to bear in mind is that you will need a food processor that has a good blade, as the pistachios need to be finely chopped and turned into a powder.
Now, the first ingredient is easy to guess, the second one is sweetened condensed milk. It has to be sweetened so you can get a creamy, sweet and luscious cream that is divinely indulgent.
Apart from the Dubai chocolate bars, you can also use the cream to make pistachio ice cream, pistachio truffles, chocolate date bark with pistachio cream, and all sorts of other treats that will no doubt put a smile on anyone's face.
You can also use the pistachio cream in pretty much anything that you would use other cream or spread like custard cream, nutella, chocolate cream and so on - how delicious!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
- pistachios - I used shelled pistachios, but you can also buy pistachios in their shell andremove the shell
- sweetenedcondensed milk - adds sweetness and creaminess to the cream
Step-by-step photos and instructions
- bring a pan with water to the boil, add the shelled pistachios and boil for 2-3 minutes
- drain the water, and transfer them to a pan with ice-cold water
- remove the skin from each pistachio, then add them to a food processor
- blitz until you get a powder
- add the condensed milk and blitz again to get a creamy texture
Step-by-step photos and instructions
Removing the skin off the pistachios is virtually impossible without boiling them briefly. It is quite a chore to remove it one by one, but it's way worth the effort.
It's like chickpeas, you can make hummus without removing their skin, but it won't give you the same smoothness and creaminess.
Transfering the boiled pistachios to cold water will stop the cooking process, and make everything much easier, the skin should just pop off the pistachios and if gently squeeze them.
Having a powerful food processor helps massively - you can still enjoy a good pistachio paste without turning them into a fine powder, if you like a bit of texture, that's fine, but the creamier, the better.
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Pistachio Cream Recipe
Ingredients
- 250 g shelled pistachios
- 1 tin sweetened condensed milk (397 g, I used Carnation)
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We'll email this post to you, so you can come back to it later!
Instructions
- Bring a pot of water to the boil, add the shelled pistachios, and boil them for 2-3 minutes.
- Drain the water, and transfer the pistachios to a bowl with ice cold water.
- Remove the skin from each pistachio by gently squeezing onto it, the skin should just pop out easily.
- Add all the peeled pistachios to a food processor, and blitz into a powder.
- Add the condensed milk and blitz again.
Video
Notes
- If you buy shell-on pistachios, make sure you weight them after you shell them, otherwise you will not have the same amount of pistachios the recipe calls for
- Removing the skin off the pistachios is virtually impossible without boiling them briefly. It is quite a chore to remove it one by one, but it's way worth the effort.
- Transfering the boiled pistachios to cold water will stop the cooking process, and make everything much easier, the skin should just pop off the pistachios and if gently squeeze them.
- Having a powerful food processor helps massively - you can still enjoy a good pistachio paste without turning them into a fine powder, if you like a bit of texture, that's fine, but the creamier, the better.
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