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green creamy pistachio ice cream is being scooped
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5 from 2 votes

Pistachio Ice Cream Recipe

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!
Prep Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: World
Keyword: pistachio ice cream
Servings: 20 yields
Calories: 228kcal

Equipment

Ingredients

  • 10.5 oz Pistachios peeled or 250g/9oz pistachio paste
  • 1 can Sweetened condensed milk 14 oz
  • 2 cup Heavy cream cold
  • Vanilla extract optional
US Customary - Metric

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

Calories: 228kcal | Carbohydrates: 16g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 34mg | Sodium: 32mg | Potassium: 249mg | Fiber: 2g | Sugar: 13g | Vitamin A: 464IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg