Italian Pistachio Cream

This Italian Pistachio Cream recipe is made simple with just a few ingredients and no cooking required. Use it to drizzle over cakes or ice cream, dip fruit in, or just eat by the spoonful!

Course Dessert

Cuisine Italian

Keyword Pistachio Cream

Prep Time 15

Total Time 15

Servings servings

Calories 118kcal

Author Angela Allison

Equipment

food processor with blade attachment

Ingredients

1 cup pistachios, shelled (150 grams)
¼ cup granulated sugar (60 grams)
¾ cup white chocolate (125 grams)
2 tablespoons butter, salted or unsalted (28 grams)
½ cup milk, 2% or whole (130 grams)

Instructions

Bring a small saucepan of water to boil. Add in the pistachios and bring to a low simmer. Let cook for 4 minutes, then remove from the water using a slotted spoon and place on a clean dish towel. Vigorously rub the pistachios with the towel to loosen the skins. Discard the pistachio skins (it's fine if you don't get all of the skins off.)
In a food processor fitted with the blade attachment, combine the pistachios and sugar. Pulse until the mixture resembles a coarse crumb.
In a microwave safe bowl, combine the white chocolate and butter. Microwave at 50% power, stopping to stir every 30 seconds until the chocolate is just melted and smooth.
To the food processor, add in the melted chocolate and milk. Cover and blend until the mixture is smooth.
You can enjoy your Italian Pistachio Cream immediately, or pour into a glass jar, cover and refrigerate until ready to use.

Notes

You can always skip removing the skins from the pistachios. I prefer to remove the skins for a smoother finish.
This spread can be stored in an airtight contain in the refrigerator for up to a month.
Use Italian Pistachio Cream for drizzling over Italian Pistachio Cake, any vanilla cake, ice cream or gelato, or use it as a dip for fresh fruit.

Nutrition