Pistachio Ice Cream (No Churn)
Creamy, dreamy pistachio ice cream. No churn, no fuss, just real pistachio paste, a hint of sweetness, and that irresistible nutty flavor in every bite.
Hey there, and welcome back, friends.
You are in for a frosty treat!
Pistachio is still having a moment, and I’m here for it! I’ve been a big fan of pistachios for as long as I can remember. Their light, delicate flavor turns anything into something worth nibbling on.
If you love pistachio, give these recipes a try: Salted Pistachio Chocolate Chunk Cookies, Orange Chiffon Cake with Pistachio-Cardamom Swirls, Rosewater Pavlova with Strawberries and Pistachio, Pink Moscato Panna Cotta with Pistachios, and White Chocolate Semifreddo with Pistachios and Raspberries.
I hate complicated ice cream recipes. I don’t have the patience to work an ice maker or freeze a container of ice cream ahead of time to use a Ninja Creami, but this ice cream recipe is no-churn!
The whipping cream in the recipe keeps the ice cream light and scoopable, eliminating the need for an ice cream maker to churn it.
Now this recipe does use pistachio paste, which you can find at your local grocery store or on Amazon. So I guess it is a tiny bit complicated, but if you’re like me, you’re always making an Amazon order, so add it to your shopping cart.
You can use pistachio butter instead of pistachio paste as long as it is pure and unsweetened.
I did cheat with the color of this ice cream a little bit by adding a few drops of natural green food coloring to make it more vibrant. Real pistachio paste gives this ice cream a soft green hue, and food coloring brightens it just a little.
If you want your pistachios to stay on top of the cream, make sure you wait an hour or two after putting the ice cream in the freezer to harden before sprinkling the pistachios over the top.
What I love about this ice cream, besides the flavor, is that you can mix it up by adding mini dark chocolate chips alongside the roasted chopped pistachios.
If you cannot have dairy, you can use coconut cream and unsweetened condensed coconut milk instead. It will change the texture a little, giving you a more dense ice cream.
Ingredients
- a can of sweetened condensed milk
- cold heavy whipping cream
- some high-quality pistachio paste (pure, unsweetened)
- vanilla extract
- almond extract (optional, but highly recommended)
- pinch of sea salt
- roasted pistachios
How to Make Homemade Pistachio Ice Cream
In a large bowl, whisk together the sweetened condensed milk, pistachio paste, vanilla, almond extract (if using), and salt until smooth and uniform.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream gently into the pistachio base until thoroughly combined.
Stir in half a cup of the chopped pistachios.
Pour into a loaf pan or an airtight container. Smooth the top and sprinkle the remaining pistachios if desired.
Cover and freeze for at least 6 hours or until firm.
Let it sit at room temperature for 5 minutes before scooping.
How to Store
This homemade ice cream is best enjoyed within 2 weeks for the freshest taste and texture.
More Homemade Ice Cream Recipes
- Nutella Ice Cream (No Churn)
- Chocolate Ice Cream with Peanut Butter Swirls
- Chocolate Coconut Ice Cream (No Churn)
- Snickerdoodle Ice Cream (No Churn)
- Coffee Caramel Ice Cream (No Churn)
What do you think of this amazing pistachio ice cream recipe? What would you serve with a scoop of this ice cream? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy summer, friends!
Pistachio Ice Cream Recipe
Pistachio Ice Cream (No Churn)
Creamy, dreamy pistachio ice cream. No churn, no fuss, just real pistachio paste, a hint of sweetness, and that irresistible nutty flavor in every bite.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 2 cups cold heavy whipping cream
- 1/2 cup high-quality pistachio paste (pure, unsweetened)
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional, but highly recommended)
- Pinch of sea salt
- 3/4 cup chopped roasted pistachios (divided)
Instructions
- In a large bowl, whisk together the sweetened condensed milk, pistachio paste, vanilla, almond extract (if using), and salt until smooth and uniform.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream gently into the pistachio base until thoroughly combined.
- Stir in half a cup of the chopped pistachios.
- Pour into a loaf pan or an airtight container. Smooth the top and sprinkle the remaining pistachios if desired.
- Cover and freeze for at least 6 hours or until firm.
- Let it sit at room temperature for 5 minutes before scooping.
Notes
- Use pure pistachio paste (100% pistachios, no added sugar) for the best flavor and color.
- Add a few drops of natural green food coloring if you want a more vibrant color.
- To keep the pistachios on top from sinking, freeze the ice cream for 1–2 hours first, then sprinkle them on once it’s slightly firm.
FAQs
1. Can I use pistachio butter instead of pistachio paste?
Yes, as long as it’s pure and unsweetened, but the flavor may be slightly milder.
2. How long does it last in the freezer?
It’s best enjoyed within 2 weeks for the freshest taste and texture.
3. Is the green color natural?
Real pistachio paste gives a soft green hue. Add natural food coloring if you want a brighter shade. (Just a tiny drop of green gel food coloring was added for the photo; the natural color is much paler
Variations:
- Fold in mini dark chocolate chips alongside the roasted chopped pistachios.
- For a vegan version, you can try using coconut cream and sweetened condensed coconut milk instead of dairy. The texture might differ.
Recommended Products
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 329Total Fat: 31gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 69mgSodium: 121mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 6g