Homemade Pistachio Cream
This rich, creamy spread, made with roasted pistachios and sweetened condensed milk, can elevate any dish, from cakes and tarts to fruit and ice cream.
Equipment
- Food processor or high-powered blender
- Airtight container
Ingredients
- 2 cups shelled pistachios roasted and unsalted
- 1 14 oz can sweetened condensed milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a food processor or high-powered blender, blend the roasted pistachios until they form a smooth, creamy paste.Add the sweetened condensed milk, heavy cream, vanilla extract, and salt, and continue to blend until the mixture is well combined and has a smooth, creamy consistency.Transfer the pistachio cream to an airtight container and refrigerate for at least 2 hours before serving.When serving, enjoy it on its own, as a filling for pastries or cakes, or drizzled over ice cream, pancakes, or waffles.
Notes
Pistachio cream can be paired with fresh fruit, whole grain crackers, or as a dip for veggies. Its versatility allows it to be incorporated into a variety of balanced meals and dishes.