In a medium saucepan, heat the heavy cream, whole milk, and sugar over medium-low. Stir occasionally until the sugar fully dissolves and the mixture is warm (do not boil).

Remove from heat and add the chopped white chocolate. Let it sit for 30 seconds, then stir gently until completely melted and smooth.

Add the pistachio cream spread to the warm base. Whisk until fully combined and pale green with no visible streaks.

Pour the base into a large bowl. Let cool slightly, then cover and refrigerate for at least 2 hours, or overnight. Stir before churning if any separation occurs.

Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions (typically 20–25 minutes) until thick and creamy like soft-serve.

Transfer the churned ice cream to a freezer-safe container. Press parchment directly onto the surface and freeze for at least 4 hours.

Let the ice cream soften at room temperature for 5–10 minutes before scooping. Serve plain or topped with chopped roasted pistachios.