Pistachio Ice Cream

I love any dessert using pistachios, and this simple-to-make, no-churn version of pistachio ice cream is one of my favorites. The rich, nutty flavor is cool and creamy, with a refreshing taste.

No-Churn Pistachio Ice Cream

Pistachios are so much more than just a garnish and have a wide range, when it comes to incorporating them into recipes.

I’m sure it comes as no surprise that making pistachio ice cream is one of my favorite ways to use them. There’s something special about it that always hits the spot.

Why I Love This Recipe

• I love the hint of green color in this ice cream that is completely natural.
• I don’t need to pull out the ice cream maker to make it.
• The texture is spot on with chopped and blended nuts.

Ingredients

• pistachios – raw, unsalted pistachios are best (not roasted)
• granulated sugar
• whole milk – you need the higher fat content of whole milk for a no-churn recipe like this one
• heavy cream

How to Make Pistachio Ice Cream

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Before anything else, I place my loaf pan in the freezer to chill. This step really helps set the ice cream when making a no-churn version like this one.
• Step Two: I add 1/2 cup of the pistachios, the sugar and milk to the bowl of a blender and blend them all together until the mixture is smooth (about 1 minute). 
• Step Three: In a large mixing bowl, I beat the cold heavy cream until peaks form. Then, I slowly beat in the milk-pistachio mixture I made earlier. Keep in mind, peaks won’t form again, but the mixture will thicken after about 4-5 minutes. You could also use a stand mixer here to make it easier.
• Step Four: I give the remaining pistachios a rough chop and stir them into the ice cream base. Then, I pour the whole mixture into the chilled loaf pan, cover it tightly, and place it in the freezer to chill overnight.
• Step Five: If the ice cream is really hard, I let it sit on the counter for 5-10 minutes before scooping it into bowls or cones.

Recipe Tips

• Freshly shelled, raw pistachios are best for this recipe. They have a more vibrant green color that gives the ice cream its distinctive hue. Roasted pistachios will not impart as much green color, so it’s up to your preference.
• If you can find shelled pistachios that are not salted or roasted, you can use those too.
• A no-churn ice cream like this one can take anywhere from 5-8 hours to freeze. The top will appear frozen at first, but the bottom could still be creamy, which is why I prefer chilling overnight.
• If you want your pistachio ice cream to appear more green, you would need to add a few drops of artificial food coloring.
• For a smooth ice cream, without the nutty texture, blend all the pistachios with the milk and sugar in the blender.

Storage Instructions

• Keep your pistachio ice in an airtight container for up to three months.
• If you’re going to keep the ice cream in the loaf for any long period of time, consider wrapping it 2-3 times with saran wrap to prevent freezer burn,

More No-Churn Ice Cream Recipes

• Chocolate Caramel Pretzel Ice Cream
• Baseball Nut Ice Cream
• Cookie Dough Ice Cream
• No-Churn Pineapple Ice Cream

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Print Recipe

5 from 3 votes

Pistachio Ice Cream

Make your own pistachio ice cream at home with this easy recipe. Enjoy the cool and creamy goodness of this nutty dessert.

Prep Time15 minutes mins

Chilling8 hours hrs

Total Time8 hours hrs 15 minutes mins

Course: Dessert

Cuisine: American

Keyword: Pistachio Ice Cream

Servings: 8

Calories: 329kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• Blender
• mixing bowls
• hand mixer
• loaf pan 9 x 5

Ingredients

• 1 cup unsalted, shelled pistachios divided
• 3/4 cup granulated sugar
• 1 cup whole milk cold
• 1-1/2 cups heavy cream cold

Instructions

• Place empty loaf pan in the freezer.
• Add 1/2 cup of the pistachios, sugar and milk to the bowl of a blender and blend until smooth (about 1 minute). Set aside.
  1 cup unsalted, shelled pistachios, 3/4 cup granulated sugar, 1 cup whole milk
• In a large mixing bowl, beat heavy cream until peaks form, then slowly beat in milk-pistachio mixture. (Peaks will not form again, but the mixture will feel thicker after about 4-5 minutes.)
  1-1/2 cups heavy cream
• Chop the remaining pistachios and stir them into the ice cream base. Pour the whole mixture into the chilled loaf pan, cover tightly and place in the freezer.
• Allow ice cream to set in the freezer until firm, at least 8 hours. Let sit on the counter for 10 minutes if necessary before scooping into bowls or cones.

Notes

For optimal outcomes when preparing this pistachio ice cream, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Pistachio Ice Cream

Amount Per Serving (109 g)

Calories 329 Calories from Fat 217

% Daily Value*

Fat 24.1g37%

Saturated Fat 11.8g74%

Polyunsaturated Fat 3g

Monounsaturated Fat 7.9g

Cholesterol 53mg18%

Sodium 26mg1%

Potassium 241mg7%

Carbohydrates 26g9%

Fiber 1.6g7%

Sugar 23g26%

Protein 5.3g11%

Vitamin A 201IU4%

Vitamin C 1.1mg1%

Calcium 80mg8%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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