1. Collect non-dairy whipping cream, condensed milk, pistachio paste, salt, a few drops of pistachio essence, and two drops of edible green gel color in a bowl. 
2. Using an electric beater, beat the above mixture until you get a thick, mousse-like texture.
3. Fold in chopped and whole pistachios to the ice cream base and mix.
4. Pour the mixture into a tin of your choice and top it with some chopped and whole pistachios. Now freeze it for at least 3 to 4 hours or until it is firm enough.
5. Once the ice cream is firm, scoop it out. Make sure to dip the scooper in warm water for easy scooping.

Our easy-to-make summer treat, No Churn Pistachio Ice Cream, is now ready!