3-Ingredient Pistachio Ice Cream
You only need 3 ingredients to make a creamy and delicious pistachio ice cream at home, without an ice cream maker. You can customize it the way you like it, and it’s even better than store-bought!
If you thought you needed an ice cream machine, lots of time, and fancy ingredients to make a delicious and creamy homemade ice cream, then think again! You only need 3 main ingredients to make a fantastic no churn pistachio ice cream at home, starting from simple pistachios or homemade pistachio paste.
How to Make Pistachio Ice Cream
Watch the full video recipe to learn how to make the best homemade pistachio ice cream recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why you’ll love this Pistachio Ice Cream Recipe
- Recipe Video – This recipe for pistachio ice cream with pistachio paste has over 150k views, and 3k likes on YouTube! Check also my YouTube channel for more recipe videos.
- Easy to make – You only need 3 ingredients and minimal equipment to whip up this homemade ice cream.
- No Fuss – You won’t need an ice cream machine and don’t need churning.
- Customizable – You can customize the flavor by adding more ingredients like chocolate chips, coconuts shavings, or cookie crumbles.
- Family Favorite – Everyone loves pistachio ice cream and this one is even better than store-bought.
Ingredient Notes
Here are the ingredients you’ll need to make this pistachio ice cream:
- Pistachios: Pistachios bring a rich, nutty flavor and a vibrant green color to the ice cream. They are blended into a smooth paste and incorporated whole into the mixture, adding texture and a delightful crunch with every bite.
- Sweetened condensed milk: Condensed milk serves multiple purposes in this recipe. It provides sweetness to balance the nuttiness of the pistachios and acts as a natural sweetener. Additionally, it contributes to the ice cream’s creamy texture.
- Heavy cream: The heavy cream is the key to achieving that luxurious, creamy consistency in the ice cream. It adds richness and a silky mouthfeel, resulting in a decadent treat that melts in your mouth.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
What’s the difference between pistachio paste and pistachio cream?
Pistachio paste is made from 100% pure pistachios—just nuts, ground into a thick, rich paste. It has an intense pistachio flavor and is unsweetened, making it ideal for recipes like ice cream, pastries, or sauces where you want to control the sweetness. Pistachio cream, on the other hand, usually contains added sugar, milk, or oils and has a sweeter, dessert-like flavor—more like a spread or filling. For ice cream, pistachio paste is preferred for its concentrated flavor and smooth texture.
Substitutions and Variations
- Pistachio Paste: Instead of making homemade pistachio paste from pistachios, you can used a store-bought paste. Make sure you use a 100% pistachio paste to avoid extra sugar.
- Different Nuts: You can also use almonds, cashews, or macadamia nuts, to make this ice cream, following the same process steps described in the recipe.
- Extra Toppings: Add more flavor by adding chocolate chips, coconuts shavings, or cookie crumbles as topping for extra crunch and deliciousness. You can also add a swirl of Nutella or chocolate syrup while the ice cream is still liquid.
- Lighter version: Due to the high fat content in pistachio cream/paste, this ice cream recipe might be a bit heavy/fat. To avoid this, you can replace 1/4 of the heavy cream with milk. Add the milk after whipping the cream
What to Do With Leftover Pistachio Paste
Your homemade pistachio paste can be used in a variety of delicious recipes. Store any leftover paste in an airtight container in the refrigerator until ready to use.
Tips and Tricks
- Let the ice cream sit at room temperature for about 5-10 minutes before serving.
- Whip the cream to stiff peaks to give the ice creamy a soft and airy texture.
- You can easily double or triple the pistachio amount and make bigger amout of pistachio amout and keep for other recipes (see above recommendations).
- When adding pistachio paste to the ice cream batter, make sure it is not hot, and fold carefully to keep the mixture airy.
- Freeze in an airtight container and in the coldest part of the freezer to avoid temperature fluctuations.
How to Store Pistachio Ice Cream
Transfer the pistachio ice cream into a clean, airtight container. Choose a container that is freezer-safe and has a tight-fitting lid. Using a container with minimal headspace will help prevent ice crystals from forming.
Homemade pistachio ice cream can be stored in the freezer for up to 2-3 months. However, it’s recommended to consume it within the first month to enjoy the freshest flavor and texture. Freeze in the coldest part of your freezer, preferably towards the back, where the temperature remains more consistent.
Pistachio Ice Cream Recipe
Equipment
- Professional-Grade Blender for making the paste
Ingredients
- 10.5 oz (300 g) Pistachios peeled or 250g/9oz pistachio paste
- 1 can (400 g) Sweetened condensed milk 14 oz
- 2 cup (480 ml) Heavy cream cold
- Vanilla extract optional
Instructions
- Make Pistachio Paste (optional): Peel the pistachios from the shell. Then place them in a clean kitchen towel and shake to remove as much skin as possible. Place the pistachios in a powerful blender and blend until smooth and creamy.
- This process may take 10-15 minutes (depending on your blender) so be patient. Transfer the paste into a bowl, if in this stage the paste is warm place in the fridge.
- Making homemade pistachio paste is optional. If you prefer to simplify the process, just use store-bought pistachio paste or pistachio cream.
- Make the Ice Cream: In a large bowl, place cold heavy cream. Whip to stiff peaks.
- Add sweetened condensed milk, pistachio paste and whisk on low speed until incorporated. Chop 1/4 of pistachios and add to the ice cream, gently fold. This step is optional.
- Freeze: Transfer into a freezer-safe container and freeze for at least 6 hours or overnight. Serve!
Video
Notes
- Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial.
- Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card and the post above.
- Storage  – Freeze the homemade ice cream in an airtight container and in the coldest part of the freezer to avoid temperature fluctuations and retain the best texture. Keep up to 3 months.
- Alternative Nuts  – You can use other nuts instead of pistachios to make this ice cream, like almonds, peanuts, cashews, or macadamia nuts.
- Pistachio Paste  – Although for the ice cream you need 250g pistachio paste, to make the paste you will need at least 300-350 grams of pistachios, depending on the blender. You can alternatively use 250g of store-bought pistachio paste (making this recipe much easier).
- Troubleshooting: Having issues making pistachio paste? Read my complete guide on how to make homemade pistachio paste.
- Nutrition Information – The provided nutrition values are for 1 serving of ice cream. This recipe makes about 20 servings.
- Toppings – You can add more toppings of your choice, like chocolate chips, coconut shavings, or cookie crumbles. You can also add a swirl of Nutella or chocolate syrup while the ice cream is still liquid.
- Tip for Serving – Let the ice cream sit at room temperature for about 5-10 minutes before serving, to achieve the perfect scoop.
Nutrition
Common Questions
If you’re looking for alternatives to pistachios, you can use almond butter, cashew butter, hazelnut butter, or any other nut of your choice.
Yes, you can! Full fat coconut cream is a great dairy-free alternative and works well, even though it will not have the same airy texture and it will have a coconut flavor.
Condensed milk is essential to give the texture and flavor to the ice cream. You can look for a sugar-free condensed milk as replacement.
Absolutely! Using an ice cream maker to churn this will result in a creamy, butter-like ice cream.
Yes, you can absolutely use store-bought pistachio paste for this recipe! Just make sure it’s pure pistachio paste with no added sugar or flavorings. The fewer ingredients, the better. If the label lists only pistachios (and maybe a touch of oil), you’re good to go. That will give you the best, most authentic pistachio flavor in your ice cream.
Pistachio ice cream looks delicious. Salted or not pistachios?
Unsalted.
This is my husband’s favorite ice cream. But should one use Raw or roasted Pistachios?
Please, also write down the Calories, fat, carbohydrates per portion.
Thanks
Is it possible to substitute double cream with coconut cream?
How long does it last ? How long can I keep it in the freezer please
When properly stored in an airtight container or the surface covered in cling film, it will keep for at least 2 months
The best ice cream you will ever make, making it with this recipe since 2023. Thank you for this perfect recipe