1 box (3.4 ounces) instant pistachio pudding mix

1 can (14 ounces) sweetened condensed milk

1 cup heavy whipping cream

1/3 cup salted pistachios, chopped

In a large bowl, whisk together the pistachio pudding mix and sweetened condensed milk until smooth and fully combined.
In a separate bowl, use an electric mixer to whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the pistachio mixture, being careful not to deflate it.
Stir in the chopped salted pistachios.
Transfer the mixture to a freezer-safe container, smooth the top, cover, and freeze for at least 6 hours or until firm and scoopable.

Use unsalted pistachios for a sweeter flavor profile.

Add almond extract for extra depth of nuttiness.

Mix in mini chocolate chips or fudge swirl for a fun variation.

For a dairy-free version, substitute coconut whipped cream and a dairy-free condensed milk alternative.

Serve between cookies for delicious ice cream sandwiches.

Let the ice cream sit at room temperature for a few minutes before scooping for the perfect texture.