Pistachio Ice Cream
Published Jul 01, 2026
This no-churn pistachio ice cream recipe actually tastes like pistachios! It's only 6 ingredients and is easy to mix together and just freeze!
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I can confidently say I was pistachio obsessed before the internet was, but I’m soo glad everyone caught up because now I get to share all my secret recipes like this Pistachio Ice Cream. I make the pistachio paste from scratch here, and that’s really what makes it worth it. It takes a few minutes in the food processor, but it gives the ice cream a real pistachio flavor without using pudding mix or anything artificial.
This Pistachio Ice Cream is also no churn, which makes it very doable. I whip the cream, fold in the pistachio mixture, and freeze it. That’s it. I like adding chopped pistachios on top too because the little crunch against the creamy texture of the ice cream it’s seriously soo good.
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Pistachio Ice Cream Ingredients
- Pistachios: I use shelled pistachios and blend them until they turn into a smooth paste. This takes some patience, so keep scraping down the sides of the food processor as needed. If the pistachios are only chopped or gritty, the Pistachio Ice Cream will have more texture instead of a smooth base. And I like to chop up some extra pistachios to sprinkle on top for serving.
- Sweetened condensed milk: Make sure to use sweetened condensed milk, not evaporated milk. Because this is a no churn ice cream
- Heavy cream: The cream needs to be whipped to stiff peaks before the pistachio mixture gets folded in. I would not swap this with half-and-half or milk because they do not have enough fat to hold the same texture.
- Honey and extracts: The honey gets whipped with the cream, and the vanilla and almond extracts help round everything out. The almond extract is strong, so I keep it to ½ teaspoon. More than that can take over fast.
How to Make Pistachio Ice Cream
These step-by-step photos show the main parts of the process. For the full ingredient list and exact instructions, skip down to the Pistachio Ice Cream recipe.
1. Blend the Pistachios
Add the pistachios to a food processor or blender. Let them run until they turn into a smooth, creamy paste, stopping to scrape down the sides as needed.
2. Add the Condensed Milk
Pour the sweetened condensed milk into the pistachio paste. Scrape the sides again so all the pistachio mixture gets pulled into the milk.
3. Mix the Pistachio Base
Blend until the mixture looks smooth and evenly combined. It should be thick, creamy, and spreadable.
4. Whip the Cream
Add the heavy cream, honey, vanilla extract, and almond extract to a large bowl. Whip until stiff peaks form, then add the pistachio mixture on top.
5. Fold the Mixture Together until combined
Gently fold until the pistachio base is worked into the whipped cream. Try not to stir too aggressively or the mixture can lose some of its volume.
6. Freeze the pistachio ice cream
Transfer the mixture to a freezer-safe container and smooth the top. Sprinkle with extra chopped pistachios, cover, and freeze until firm.
Full No Churn Pistachio Ice Cream Recipe
Pistachio Ice Cream Recipe
Ingredients
- 1 ¼ cup shelled pistachios plus extra for topping
- 1 (14-ounce) can sweetened condensed milk
- 2 cups heavy whipping cream
- 2 tablespoons honey
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
Instructions
- Add the pistachios to a food processor or blender and blend until a smooth, creamy paste forms, scraping down the sides as needed, about 7–10 minutes.
- Add the sweetened condensed milk to the food processor and mix for 1 minute or until combined.
- In a large bowl, add the heavy cream, honey, and both extracts. Using a hand mixer, whip the cream until stiff peaks form.
- Gently fold in the creamy pistachio mixture until combined.
- Pour the pistachio ice cream into a freezer-safe container and smooth the top. Sprinkle with extra chopped pistachios, if desired. Cover and freeze for at least 4 hours.
- Allow the ice cream to thaw for 5 minutes at room temperature before scooping and serving.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add baking spice: For a little extra warmth, add ¼ teaspoon ground cardamom or cinnamon.
- Have fun with mix-ins: Add ¼ cup dark chocolate chunks or crush up a few amaretti cookies and stir them into the ice cream mixture before freezing.
- Serve it in a phyllo cup: Layer buttered phyllo squares in muffin pan cups. Sprinkle with sugar and bake at 375ºF until golden, about 8–10 minutes. Let them cool, then add a scoop of pistachio ice cream!
Recipe Tips
- Fold gently when combining the whipped cream and pistachio mixture to keep as much air in the ice cream as possible for a lighter texture.
- Use a food processor if possible. A blender can work, but a food processor usually handles nuts better because the wider bowl gives the pistachios more room to move.
Troubleshooting
When you combined the pistachio mixture with the cream mixture, you may have over-stirred. Remember to fold, not stir, to maintain a creamy, airy texture.
Real pistachios usually make ice cream a soft beige, tan, or muted green, not a bright green. If you want it to be more vivid, add a drop or two of food coloring!
This pistachio ice cream recipe has no eggs because it’s a no-churn ice cream, not a traditional custard-style one. Instead of relying on egg yolks for richness and texture, it uses sweetened condensed milk and whipped cream to create a smooth, creamy ice cream without any cooking.
Comments
Excellent recipe. Especially if I were to add cardamom (which I definitely would!).
Definitely give it a try! I recommend adding ¼ teaspoon ground cardamom. Cinnamon is a good option for warm baking flavors, too!