No-Churn Christmas Praline Ice Cream

For those festive summery days, nothing beats an icy treat that the whole family can enjoy. This creamy dessert with a chunky crumble of roasted pistachios is a no-churn, simple make. After freezing overnight, serve chilled with split strawberries and cherries.


Serves 6

Preparation Time

Cook time

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  • 320g condensed milk
  • 500ml double cream, whipped to stiff peaks
  • ¼ tsp vanilla paste
  • 140g pistachios
  • 110ml demerara sugar
  • 120ml dried fruit cake mix
  • 100ml brandy
  • 2 limes, zested and juiced
  • Salt
  • Strawberries and cherries to garnish


Preheat oven to 180°C.

In a large bowl, lightly fold together the condensed milk, whipped cream and vanilla paste and place in the freezer.

Place the pistachios in a roasting dish lined with greaseproof paper and roast for 4 minutes. Remove from the oven and set aside. Turn the oven down to 150°C.

Place the sugar, cake mix, brandy, lime zest and juice, and a pinch of salt in a small pot and reduce to a syrup over low to medium heat. Once thick, pour over the pistachios and place in the oven to roast for 6 to 8 minutes. Remove from the oven and allow to cool completely to form a stiff praline. Break into chunks, transfer to a food processor and pulse to form a chunky crumble.

Fold into the partially frozen ice-cream mixture and return to the freezer to freeze overnight.

Serve chilled, together with split strawberries and cherries.