Pistachio Ice Cream
Published Aug 06, 2025
This pistachio ice cream recipe is a no-churn version that actually tastes like pistachios! It's only 6 ingredients and really easy to mix together and just freeze!
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Pistachio Ice Cream is my #1 Choice!
Pistachio ice cream is one of my favorites, but I’m picky about it. I like it creamy, not overly sweet, and with real pistachio flavor, not that artificial stuff. It took me a few tries to get this recipe “just right“, but now it’s exactly how I want it.
This is a no-churn pistachio ice cream, which means you don’t need an ice cream maker to pull it off. I’ve never bought one, so I love that I can still make ice cream at home without the extra equipment (frankly, I am running out of space for all the things!).
Happy Cooking!
– Yumna
Pistachio Ice Cream Ingredients
- Pistachios: Use shelled, unsalted pistachios. Roast lightly before blending for a deeper flavor.
- Sweetened condensed milk: Use the full 14-ounce can for the right consistency.
- Heavy whipping cream: Keep it cold until you’re ready to whip so it forms stiff peaks faster.
- Honey: Warm slightly if it’s thick so it mixes in easily.
- Vanilla and almond extracts: Measure carefully. Too much extract can overpower the pistachio.
How to Make Pistachio Ice Cream
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 Tips
- Chill your bowl and beaters before whipping the heavy cream; it whips faster and holds stiff peaks better.
- Scrape the sides of the blender or food processor often when making the pistachio paste so it blends evenly.
- 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.
- Chop a few extra pistachios for topping before freezing; they stay crunchier than mixing them in.
