pistachio Archives - A Classic Twist

Pistachio Ice Cream (No Churn)

Zainab Mansaray — Tue, 10 Jun 2025 10:00:00 +0000

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

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

Yield: 1 pint of ice cream

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.

Prep Time 15 minutes

Cooling Time 6 hours

Total Time 6 hours 15 minutes

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.

Salted Pistachio Chocolate Chunk Cookies

Zainab Mansaray — Thu, 10 Apr 2025 10:00:00 +0000

These salted pistachio chocolate chunk cookies are the perfect balance of crisp and chewy. Plus, they’re ready in just under 30 minutes! Each bite is a delightful mix of buttery pistachios and rich dark chocolate. A sprinkle of flaky sea salt on top balances the sweetness while enhancing all of the flavors. The combination of sweet, salty, and nutty makes these cookies irresistible and perfect for satisfying your sweet tooth.

Pistachios are having a moment, and I’m here for it! The viral TikTok Dubai chocolate bar has me dreaming of pistachios all day, so I had to come up with a recipe that celebrated them.

These cookies turned out amazing! The moment you take your first bite of these salted pistachio chocolate chunk cookies, the crisp edges are perfectly crisp, and then you find the chewy center that’s simply irresistible.

You know how you can have either a cakey cookie or a cookie with crispy edges and a chewy center? I always pick a cookie with crispy edges and a slightly chewy center.

The buttery pistachios, dark chocolate, and flaky sea salt take these cookies to the next level—they’re what dreams are made of!

If you do not like pistachios, you can use an equal amount of other nuts like walnuts or pecans. Chop the nuts into bite-size pieces. They’ll go great with the dark chocolate flaky sea salt.

If you don’t have dark chocolate on hand or prefer something different, you can use semisweet chocolate chips as an alternative.

I’m confident that this cookie recipe will become a classic go-to recipe in your home. It’s perfect for a quiet afternoon with a cup of coffee or tea. Plus, it’s ready in 30 minutes!

Ingredients

all-purpose flour
sea salt
baking soda
some unsalted butter
granulated sugar
brown sugar
a large egg + a egg yolk
vanilla extract
a dark chocolate bar
pistachios
flaky sea salt, for sprinkling

How to Make Pistachio Chocolate Cookies

Line two large baking sheets with parchment paper and preheat the oven to 350 degrees.

Whisk together the flour, sea salt, and baking soda in a medium bowl until combined. Set aside.

Beat the butter and both sugars together for a few minutes or until creamy.

Scrape down the sides of the bowl then add the egg, egg yolk, and vanilla. Beat for an additional 1-2 minutes until combined.

With the mixer on low, slowly add the dry ingredients.

Mix until just combined, then add the chopped dark chocolate and the chopped pistachios.

Fold in until evenly distributed.

Use a 1-ounce (2 tablespoon) cookie scoop to scoop up portions of the cookie dough. Place the balls of dough on the lined cookie sheet leaving 2 inches of space between each to allow room for spreading.

Bake the cookies in the preheated oven until the edges are just set. Remove from the oven and firmly bang the pan on the counter one or two times to deflate the cookies.

Sprinkle freshly baked cookies with a pinch of flaky sea salt.

Allow the cookies to cool on the sheets for a few minutes before moving to cooling racks.

How to Store

Store these homemade cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze them for up to 3 months.

More Irresistible Cookie Recipes

What do you think of this rich and buttery pistachio chocolate chunk cookie recipe? What would you serve with these cookies? 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 baking, friends!

Salted Pistachio Chocolate Chunk Cookie Recipe

Yield: 11

Salted Pistachio Chocolate Chunk Cookies

Prep Time 10 minutes

Cook Time 13 minutes

Additional Time 10 minutes

Total Time 10 minutes

Ingredients

1 ¾ cups all-purpose flour
½ teaspoon sea salt
½ teaspoon baking soda
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
⅔ cup brown sugar, packed
1 large egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 3.2-ounce dark chocolate bar, roughly chopped
½ cup pistachios, chopped
Flaky sea salt, for sprinkling

Instructions

Line two large baking sheets with parchment paper and preheat the oven to 350 degrees.
Whisk together the flour, sea salt, and baking soda in a medium bowl until combined. Set aside.
Beat the butter and both sugars together for about 3 minutes or until creamy. Scrape down the sides of the bowl then add the egg, egg yolk, and vanilla. Beat for an additional 1-2 minutes until combined. With the mixer on low, slowly add the dry ingredients. Mix until just combined, then add the chopped dark chocolate and the chopped pistachios. Fold in until evenly distributed.
Use a 1-ounce (2 tablespoon) cookie scoop to scoop up portions of the cookie dough. Place the balls of dough on the lined cookie sheet leaving 2 inches of space between each to allow room for spreading. Bake the cookies in the preheated oven for 10-13 minutes until the edges are just set. Remove from the oven and firmly bang the pan on the counter one or two times to deflate the cookies. Sprinkle freshly baked cookies with a pinch of flaky sea salt. Allow the cookies to cool on the sheets for 10 minutes before moving to cooling racks.

Notes

To ensure the perfect crisp and chewy texture, make sure to bake the cookies until the edges are just set then bang the pan on the counter once they come out of the oven to deflate them.

If you want melted pools of chocolate on top of the cookies, reserve a small handful of chopped chocolate and press a piece or two gently into the top of each cookie before baking.

For a subtle and buttery pistachio flavor, use raw pistachios. For a nuttier and more intense pistachio flavor, use roasted pistachios.

Keep any leftovers in an airtight container at room temperature. Make sure to enjoy them within 3 days.

Leftover cookies can be frozen in an airtight container for up to 3 months. Thaw in the fridge or at room temperature.

Do I need to chill the dough before baking the cookies? Nope! Once you mix the cookie dough it’s ready for baking.

Can I use different nuts in the cookies? Yes, you can use an equal amount of other nuts such as walnuts or pecans for an equally delicious cookie.

Can I use chocolate chips instead of a dark chocolate bar? Yes, you can use ¾-1 cup of semisweet chocolate chips or chocolate chunks.

Orange Chiffon Cake with Pistachio-Cardamom Swirls

Zainab Mansaray — Fri, 09 Mar 2018 11:00:34 +0000

This rustic orange chiffon cake with swirls of pistachio and cardamon is one of the best cakes you will have. It’s a simple rich and moist cardamom spiced chiffon cake laced with swirls of pistachios.

Hi friends, Happy Friday! I hope you’ve had a good week since we last spoke. I traveled to California last week, meeting with some blogger friends and visiting with one of my besties from graduate school. Even though the weather was typical California winter, it was still better than what I have here at home and I enjoyed a barefoot stroll or two on the beach on a nice 60 degrees day. Of course, I came back to two feet of snow and a reminder that I live in New York.

Enough weather small talk as I am super excited to share this special cake with you today. This orange chiffon cake with swirls of pistachio and cardamon is one of the best cakes I’ve tried recently.

(more…)

The post Orange Chiffon Cake with Pistachio-Cardamom Swirls appeared first on A Classic Twist.

Roasted Persimmon Yogurt Bowl

Zainab Mansaray — Fri, 27 Jan 2017 13:45:42 +0000

This roasted persimmon yogurt bowl is a quick and easy breakfast bowl full of winter flavors.

(This post was originally published in 2014. Republishing today with new images and updated recipe).

One of the things I take for granted is that I am experiencing new things everyday. Despite living in the US for over a decade, I still get to experience new flavors, new dishes and traditions now and then. I keep discovering fruits that are not native to Africa. I’ve told you about my discovery (and love) of pears, pomegranates and now it’s persimmons.

(more…)

The post Roasted Persimmon Yogurt Bowl appeared first on A Classic Twist.

Pink Moscato Panna Cotta with Pistachios

Zainab Mansaray — Mon, 29 Sep 2014 11:00:39 +0000

This creamy custard dessert is flavored with sweet grapes and salty pistachios. Simple, elegant and will be a crowd pleaser at your next dinner party.

We are back with another installment of our grad student blogger series today and the theme is procasti-baking!! I struggle with this EVERYDAY and I can’t even tell you how much I need some time management seminars to help me fair along.

As a grad student, my lab work comes first and I spend my entire day working on research projects. I probably should spend all of my evenings too reading and staying up to date with scientific journals but sometimes I just need a break from it all.

One of my favorite ways to procrastinate is trying new things in the kitchen and these past few months I was all about trying new-to-me desserts and techniques. Whether it was as simple as a peach raspberry galette or exotic as semifreddos and panna cotta, or deceivingly complex (but so NOT) ice cream cake or a classic angel food cake, I was learning new things. What I did observe though was whenever I tried a new-to-me dessert, I didn’t always go back to try it again. Blame it on the food blogger in me … always looking for new things to make. However, panna cotta was different and I had to give it another whirl since the flavor combinations were endless and why this pink moscato panna cotta with pistachios was born.

I first made buttermilk panna cotta a few months ago for a Mystery Dish challenge and I loved the silky custard nature of it. If you are not familiar with it, panna cotta is a traditional Italian creamy custard dessert that is made with cream, sugar and milk. It’s incredibly simple to make (whisking cream, milk and sugar together) and I remember telling myself at the time that I should really make this again soon in my ‘free time.’

Took me 3 months and this is a prime example of my procasti-baking. Since I was making this panna cotta for fun, I experimented with flavors and tried shaping them in cute mini bundt pans. They turned out pretty well if you ask me. I used my favorite wine at the moment to add a sweet grape flavor to the custard and topped with chopped pistachios for a crunchy salty balance to finish off every bite of this elegant dessert. THIS is what I do with my ‘free’ time.

Yield: 3 mini bundts

Pink Moscato Panna Cotta with Pistachios

This creamy custard dessert is flavored with sweet grapes and salty pistachios. Simple, elegant and will be a crowd pleaser at your next dinner party.

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Ingredients

Panna Cotta 1½ packets gelatin 3 tablespoons water 1 teaspoon vanilla extract ¼ cup Pink Moscato wine 1 cup whole milk 1½ cups heavy cream ½ cup sugar Topping: Pistachios, chopped

1½ packets gelatin
3 tablespoons water
1 teaspoon vanilla extract
¼ cup Pink Moscato wine
1 cup whole milk
1½ cups heavy cream
½ cup sugar

Topping:

Pistachios, chopped

Instructions

In a small bowl, whisk together the gelatin, water, vanilla extract and wine. Let sit while you prepare the rest.
In a medium sauce pan, combine the milk, heavy cream and sugar. Bring to a boil over medium heat and lower heat to a simmer. Cook until sugar dissolves, stirring constantly, about 3 minutes. Remove from heat and whisk the gelatin mixture into the warm milk until completely dissolved.
Pour into three 6-ounce ramekins or mini bundt pans. Chill overnight until set.
Top with chopped pistachios

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Show our #gradstudentbloggers and #undergradstudentbloggers your support! Check out the whole list of featured Student Procrastibaking recipes now:

Crispy Gnocchi with Pork Tenderloin and Fava Beans via Bacon Egg Cheese(cake)

Brownie Dulce de Leche Cookie Sandwiches via Daisy and the Fox

Healthy Salted Caramel Apple Pie Bars via Wallflour Girl

PB Swirled Chocolate Ice Cream via Go Bake Yourself

Pink Moscato Panna Cotta with Pistachios via Blahnik Baker

Raspberry and Cardamon Brioche Buns via PicnicNZ

As a fun bonus to this roundup, we asked today’s student bloggers some fun, wacky questions about their (im)balanced school/blogger lives: read their answers now on our hostess’s blog, Wallflour Girl!

The post Pink Moscato Panna Cotta with Pistachios appeared first on A Classic Twist.

Pistachio Crusted Tilapia and Peach Salad

Zainab Mansaray — Fri, 29 Aug 2014 13:00:46 +0000

Fresh tilapia is coated with pistachio, red pepper flakes and Parmesan cheese in this Pistachio Crusted Tilapia and Peach Salad! Served with fresh peaches, this salad is the perfect light lunch or dinner to balance your meals.

It’s time for another Mystery Dish post! Our lovely host Andi from The Weary Chef gave us a great list of ingredients to create a recipe from. (FYI: mystery dish = group of bloggers who each month get a list of secret ingredients to create a unique recipe from. We all reveal our creations on the same day) Our ingredients included pistachios, wine, mint, gluten-free flour, red pepper flakes, fish, agave nectar, applesauce, blueberries, parmesan cheese, milk, corn and we were to use at least three.

We don’t usually eat fish in my house because the hubby doesn’t do fish so I knew I HAD to do fish… finally a good excuse! Yes, I am selfish sometimes but a girl gotta get her seafood somehow. This salad!! This pistachio crusted tilapia and peach salad!! It’s pretty awesome and yet so simple. I wanted to use the pistachio to bread the fish and skip using breadcrumbs. Turns out you can and it’s a splendid idea. I made a rub that consisted of finely crushed pistachios, Parmesan cheese, red pepper flakes, chile powder, a dash of jerk seasoning and some salt and pepper. It was just simple and great! The slightly spicy and crunchy fish is perfectly balanced with the sweet and juicy peaches I paired it with.

And why am I giving you salad as you head into Labor Day weekend? Because you will need it come Tuesday after all the grilling that’s about to go on. It’s light and just what you need to get back on track next week!

Yield: 2

Pistachio Crusted Tilapia and Peach Salad

Fresh tilapia is coated with pistachio, red pepper flakes and Parmesan cheese in this end of summer salad! Served with fresh peaches, this salad is the perfect light lunch or dinner to balance your meals.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

½ cup parmesan cheese
¼ cup chopped pistachios
½ teaspoon chili pepper (optional)
¼ teaspoon red pepper flakes
A dash of jerk seasoning
Salt and pepper to taste
2 6-ounce fillets of Tilapia
1 egg white, beaten
2 cups lettuce of choice
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
2 teaspoons honey
1 peach, sliced
1 corn, cooked

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with foil. Spray foil with cooking spray and set aside.
In a medium bowl, combine all the cheese, pistachios, and spices. Rinse fish and pat dry with paper towel. Coat each fish fillet in egg white and then cover both sides with spice mixture. Do the same for both filets. Place fish on prepared sheet. Bake for 10-15 minutes or until fish is flaky.
In a small bowl, whisk together oil, lemon juice, dijon mustard, honey and salt and pepper to taste. Toss lettuce with dressing in a bowl and serve with fish, peaches and corn.

This month is the first year anniversary of Mystery Dish! To celebrate, we are giving away not ONE but TWO cookbooks by previous Master Chef Winners. Check out the details below and enter for a chance to win!!

Have a safe and happy Labor Day!

The post Pistachio Crusted Tilapia and Peach Salad appeared first on A Classic Twist.

pistachio Archives - A Classic Twist

Pistachio Ice Cream (No Churn)

Ingredients

How to Make Homemade Pistachio Ice Cream

How to Store

More Homemade Ice Cream Recipes

Pistachio Ice Cream Recipe

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Salted Pistachio Chocolate Chunk Cookies

Ingredients

How to Make Pistachio Chocolate Cookies

How to Store

More Irresistible Cookie Recipes

Salted Pistachio Chocolate Chunk Cookie Recipe

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Orange Chiffon Cake with Pistachio-Cardamom Swirls

Roasted Persimmon Yogurt Bowl

Pink Moscato Panna Cotta with Pistachios

Ingredients

Panna Cotta 1½ packets gelatin 3 tablespoons water 1 teaspoon vanilla extract ¼ cup Pink Moscato wine 1 cup whole milk 1½ cups heavy cream ½ cup sugar Topping: Pistachios, chopped

Topping:

Instructions

Making this Recipe?

Pistachio Crusted Tilapia and Peach Salad

Ingredients

Instructions

Making this Recipe?