Pistachio Ice Cream
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You have to try my easy No-Churn Pistachio Ice Cream! It is packed with real pistachio flavor, and you don't need an ice cream maker, either. Just whip, fold, and freeze, and you get an easy dessert that tastes like it came from an expensive gelato shop.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make No-Churn Pistachio Ice Cream
- More Ice Cream Recipes
If you think you need a big, fancy ice cream machine to make good ice cream, I'm here to blow your mind. This ice cream base recipe is just whipped cream mixed with sweetened condensed milk, and it gives you that same soft, scoopable texture without all the hassle. Pistachio cream adds deep pistachio flavor, instead of the artificial green taste you find at the store.
Here's Why You'll Love This Recipe
- No ice cream maker required. Just a mixer, a freezer-safe container, and a little patience.
- The pistachio flavor is real and rich, thanks to pistachio cream and chopped pistachios folded right in.
- It's genuinely simple. Whip, fold, freeze. That's the whole process.
- It's a make-ahead dessert. Since it needs to freeze anyway, it's perfect for prepping a day or more in advance.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Heavy whipping cream: Whipped to stiff peaks, this is what gives the ice cream its light, scoopable texture without any churning.
- Sweetened condensed milk: Sweetens the base and keeps the texture soft even after freezing.
- Pistachio cream: The key to real pistachio flavor. Look for it near other nut spreads or in the international foods aisle.
- Pistachios: Finely chopped, adding texture and bursts of nutty flavor throughout. Raw, unsalted pistachios work best if you want full control over the salt level.
- Almond extract: A classic pairing with pistachio that deepens the overall flavor.
- Kosher salt: Balances the sweetness. If you're using salted pistachios, you may want to reduce or skip this.
- Green food coloring (optional): Add just a drop if you want a more traditional pistachio ice cream color. You can skip it if you prefer to keep things natural.
In Photos: How To Make No-Churn Pistachio Ice Cream
Step 1: Whip the cream
Beat the heavy whipping cream until it holds stiff peaks.
Step 2: Fold in the rest
Gently fold in the condensed milk, pistachio cream, chopped pistachios, almond extract, salt, and food coloring if using.
Step 3: Freeze
Transfer the mixture to a freezer-safe container and freeze until hard, about 2 hours or overnight.
Step 4: Enjoy
In a cone, in a bowl, make a sundae, or just grab a spoon and go to town. I'm not judging.
Helpful Tips and Tricks
- Whip the cream until it forms stiff peaks. This step is important because it gives the ice cream its light, airy texture after freezing.
- Fold gently. If you overmix after adding the condensed milk and pistachio cream, the whipped cream can lose its fluffiness. Fold just until everything is combined.
- Adjust the salt to your pistachios. If you're using salted pistachios, cut back on or skip the added kosher salt.
- Storage: Keep the ice cream in an airtight, freezer-safe container for up to two weeks. Let it sit at room temperature for a few minutes before scooping to make serving easier.
More Ice Cream Recipes
- Banana Nice Cream
- Cookie Dough Ice Cream
- Peach Ice Cream
- No-Churn Oreo Ice Cream
- No-Churn Coffee Ice Cream
- Mint Chocolate Chip Ice Cream
- No-Churn Chocolate Ice Cream
- Strawberry Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 6.7 ounces pistachio cream
- ½ cup pistachios, finely chopped (I used raw, unsalted pistachios. If you are using salted pistachios, you may want to decrease or eliminate the kosher salt.)
- ¼ teaspoon almond extract
- ⅛ teaspoon kosher salt
- 1 drop green food coloring , (optional)
Instructions
- Whip the cream until it can hold stiff peaks.
- Fold in the condensed milk, pistachio cream, chopped pistachios, almond extract, salt, and food coloring (if using).
- Transfer the mixture to a freezer-safe container and freeze until hard (2 hours or overnight).
