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Honey, Mastic and Pistachio Ice Cream (No-Churn)

Honey, Mastic and Pistachio Ice Cream (No-Churn)

Home-made ice cream is easier to make than you think, even without an ice cream-maker. Thanks to this shockingly simple recipe, rich, velvety ice cream can be enjoyed within a few short hours. 

Mastic is a little-known Greek spice that adds a fresh and inimitable delicacy to desserts. As it is a resin, it’s important to freeze this spice prior to grinding for use in recipes.


1 tsp mastic, ground finely

1 can (300 ml) condensed, sweetened milk

2 cups 35% whipping cream, very cold

¼ cup honey, plus more for decoration

½ cup shelled, unsalted pistachios, plus a small pinch for decoration


  1. 1

    Place mortar in freezer 30 minutes before grinding the mastic. When the mortar is well cooled, grind mastic finely.

  2. 2

    Take out 2 tablespoons of milk and pour it in a pot on medium heat until it just begins to bubble. Turn off heat but keep the pot on the hot stove.

  3. 3

    Add powdered mastic to the hot milk and whip vigorously to dissolve mastic completely.

  4. 4

    Whip the very cold cream until peaks form.

  5. 5

    Incorporate condensed milk into the whipped cream until homogeneous.

  6. 6

    Add honey and continue to beat mixture.

  7. 7

    While stirring constantly, slowly add milk and mastic mixture.

  8. 8

    Chop pistachios roughly and incorporate into the mixture. Pour it all into a 1.5-liter (6 cup) container.

  9. 9

    Decorate ice cream with a little honey and some pistachios (if you want).

  10. 10

    Freeze for at least 6 hours before tasting.