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.

Course Dessert

Cuisine American

Keyword Pistachio Ice Cream

Prep Time 15

Chilling 8

Total Time 8 15

Servings

Calories 329kcal

Author Cathy Pollak

Equipment

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