📣 you can make bakery style pistachio cream chocolate chip cookies at home. Just sayin.

Ingredients

• 2 cups Whole Milk (cold)
• 2 cups Heavy Cream (cold)
• 3/4 cup Granulated Sugar (fine)
• 2 teaspoons Vanilla Extract (pure vanilla)
• 1/4 teaspoon Salt (fine sea salt)

Instructions

1. Combine Base Ingredients

   In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, vanilla extract, and salt until the sugar is fully dissolved.

   Time: PT5M

2. Chill the Mixture

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for a smoother texture.

   Time: PT30M

   Temperature: 4°C

3. Churn the Ice Cream

   Pour the chilled mixture into the ice cream maker and churn according to the manufacturer’s instructions, usually about 20‑25 minutes, until it reaches a soft‑serve consistency.

   Time: PT25M

4. Freeze to Firm Up

   Transfer the soft‑serve ice cream to a freezer‑safe container, smooth the top with a spatula, and cover tightly. Freeze for at least 1 hour for scoopable firmness.

   Time: PT1H

   Temperature: -18°C

5. Serve and Enjoy

   Scoop the Moon Beam Ice Cream into bowls or cones and enjoy immediately.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

3g

Carbohydrates

22g

Fat

12g

Fiber

0g