In a small bowl whisk together the sweetened condensed milk and pistachio cream.
In a medium bowl whip the cream until stiff peaks appear.
Gently fold in the condensed milk/pistachio cream mixture to the whipped cream and combine well.
Place the mixture into a loaf pan (8×4 inches/20×10 cm), sprinkle with the chopped pistachios. Cover and freeze at least 3- 5 hours or until firm, even better to freeze over night. Enjoy!
Notes
If you wish you can add 1/4 cup + 1-2 extra tablespoons of the pistachio cream.