No Churn Creamy Pistachio

Ingredients 

• 1 can (14 oz) sweetened condensed milk
• ½ cup creamy unsalted pistachio butter
• 2 tsp vanilla extract
• ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
• 2 cups cold heavy whipping cream

Direction

1. In a bowl, use an electric mixer to beat the sweetened condensed milk, pistachio butter, vanilla and salt on low speed until smooth.
2. Add the cold heavy whipping cream and beat on medium high speed for several minutes until increased in volume and the mixture starts to form soft peaks.
3. Scrape the ice cream mixture into a lidded ice cream container. Freeze until firm enough to scoop, about 8-10 hours, or overnight.