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Pistachio Cream Spread Dessert

Scrumptious Pistachio Cream Spread Dessert: Easy & Irresistible

This irresistible Pistachio Cream Spread Dessert marries creamy, nutty flavors for a delightful treat that's easy to make.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Base
  • 1 cup Shelled, Unsalted Pistachios High quality for best results.
  • 1 cup Heavy Cream Use very cold or substitute with coconut cream for vegan.
  • ½ cup Granulated Sugar Adjust based on your sweetness preference.
  • ½ cup Unsalted Butter Soften before mixing.
For the Flavor Enhancers
  • 1 teaspoon Vanilla Extract Optional but recommended.
  • 1 pinch Sea Salt Balances sweetness.
  • 1 teaspoon Almond Extract Optional, adjust to taste.
  • few drops Green Food Coloring Optional, use sparingly.
Optional Variations
  • 1 tablespoon Espresso Powder For mocha twist.
  • ¼ cup Melted Dark Chocolate Stir in for chocolate swirl.
  • ¼ cup Coarsely Chopped Nuts For added texture.
  • 1 clove Garlic For a savory version.

Equipment

  • Blender
  • mixing bowl
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Start by boiling 1 cup of shelled, unsalted pistachios in a pot of water for about 1 minute. Drain and rinse under cold water.
  2. Remove the skins of the cooled pistachios by gently pinching or rubbing with a towel.
  3. Pat the peeled pistachios dry with a kitchen towel to eliminate moisture.
  4. Blend the dried pistachios in a high-powered blender until a thick paste forms, about 2-3 minutes.
  5. In a mixing bowl, combine the pistachio paste with softened unsalted butter and granulated sugar. Blend until smooth.
  6. In a separate bowl, mix cold heavy cream, whole milk, vanilla extract, and sea salt. Blend until light and airy, about 2-3 minutes.
  7. Fold the whipped cream mixture into the pistachio base until fully combined, then whip on medium-high speed for 3-5 minutes until stiff peaks form.
  8. Transfer the pistachio cream into an airtight container and refrigerate for at least 30 minutes to firm up.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

For best results, use high-quality ingredients and keep the heavy cream very cold before whipping. Can be prepared in advance for convenience.

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