Pistachio Ice Cream with Blackberry Swirl

Creamy pistachio ice cream swirled with a bright, jammy blackberry compote and studded with a sweet honey-almond crumble — this frozen treat has it all. Made in the Instant Pot Instant Chill, it comes together with no ice cream maker fuss, and the compote and crumble can be made ahead so assembly is a breeze. 

INGREDIENTS: 
For the compote: 
● 24 oz. blackberries 
● 3 tbsp. honey 
● 2 tsp. lemon juice 
● 1 tsp. vanilla extract 
● Small splash of water

For the crumble: 
● ½ cup pistachios 
● 2 cups almond flour 
● 3 tbsp. honey 
● ½ tsp. almond extract 
● Pinch of salt 

For the ice cream: 
● 1½ cups heavy cream 
● 15 oz. ricotta 
● 6-8 tbsp. honey 
● 1 cup pistachios 
● ½ tbsp. vanilla extract 
● Pinch of salt 
● Pistachio cream, slightly warm (optional) 

INSTRUCTIONS: 
For the compote: 
1. Combine all ingredients in a medium saucepan over medium heat. Cook, stirring occasionally, until the blackberries are soft and the liquid has absorbed and thickened to a compote. 
2. Remove from heat and cool completely before using. For a quick cool-down, transfer to a 
metal bowl and place in the freezer. 

For the crumble: 
1. Add all ingredients to a mixing bowl and stir until the mixture becomes a cookie-dough-like 
texture, using your hands if needed. 
2. Spread onto a parchment-lined sheet pan and bake at 325°F for 12-16 minutes, until the 
edges begin to brown. Place in the freezer to cool completely, then crumble into pieces. 

For the ice cream: 
1. Blend all ingredients until completely smooth. 
2. Pour into the Instant Pot Instant Chill and select the ice cream setting for 16 minutes, or the 
gelato setting (slightly softer) for 20 minutes. When the machine beeps for mix-ins, add the 
cooled compote and half of the crumble. Reserve the remaining crumble for topping.  
3. Serve in a cone or a cup, and top with warm pistachio cream if desired.