Pistachio Brownies & Ice Cream

This easy recipe was created and photographed by the brilliant, pistachio-obsessed foodie Amy Glasgow. Follow her blog to find restaurant reviews, recipes and food tips. For her notes on preparing her recipe, follow this link for the recipe page in her blog.


For the ice cream

½ a 397g tin of condensed milk


600ml pot double cream

2 tbsp pistachio paste

1 tsp almond or pistachio essence

For the brownies

125g butter

125g dark chocolate

200g brown sugar

3 eggs, lightly beaten

50g plain flour

50g cocoa powder

¼ tsp baking powder

50g shelled pistachios, roughly chopped


First, make the ice cream. Put the cream and condensed milk into a large bowl and beat with an electric whisk until thick and quite stiff. Fold in the pistachio paste and essence and mix until combined, then pour into a freezer container (I used a loaf tin), cover with cling film and freeze until solid (approx. 6-8 hours).
For the brownies, preheat the oven to 180C, then combine the butter, chocolate and sugar in a medium saucepan and stir over a medium-low heat until the chocolate and butter have melted. Remove from the heat and whisk in the eggs.
Add the flour, cocoa and baking powder, followed by the chopped pistachios, and stir until well combined. Pour the mixture into a greased and lined 18cm x 28cm rectangular tin and bake for 35 minutes or until cooked through.
To serve, take the ice cream out of the freezer and allow to stand for 10 minutes to soften – do this while the brownies are finishing off in the oven – and serve with the warm brownies. Enjoy!

The Nut Kitchen