Creamy, subtly sweet, and nutty pistachio ice cream recipe that is not too heavy! Just 4 basic ingredients and a food processor are all you need to make this no-churn pistachio ice cream with condensed milk.
Pistachio ice cream is called a sophisticated flavour ice cream for a reason. This ice cream has the most subtle taste compared to all the ice cream recipes on the blog. And I tell you, that is what makes it stand out. The aftertaste of the mellow nuttiness of pistachio has a classy feeling about it.
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If you enjoy homemade ice cream as much as I do, don’t miss my Orange Ice cream, or Watermelon ice cream!
What makes it the best?
Natural flavor: The use of real pistachio keeps this ice cream naturally flavored and creamy.
Light: We are adding some milk to this ice cream, which keeps it light. The cream-condensed milk ice cream base is heavy in texture, and so is pistachio paste; a little addition of milk brings out a lovely balance.
Convenient: Instead of making nut butter, we will finely grind pistachios and grind further with milk to form a light pistachio paste.
Ingredients
In this Pistachio ice cream recipe, we’ll make pistachio paste from scratch, keeping it cheaper and natural without the additives. You need just four ingredients, and you can make it without an ice cream maker.
- Cream: Use heavy whipping cream, but skip any low-fat versions. We need whipping or heavy cream because it doubles in volume when whipped. This helps the ice cream become light and airy.
- Pistachios: Use shelled, whole, unsalted pistachios for the ice cream. Go for the best quality, fresh, crisp, and raw pistachios. If in case using toasted and salted pistachios, rub the pistachios with a kitchen towel to remove excess salt. A quick rinse will work too.
- Condensed milk: I have used store-bought condensed milk; you can make it at home using this recipe here.
- Milk: To make a light pistachio paste.
How To Make It?
Pictorial guide to make homemade pistachio ice cream with condensed milk.
- Roast nuts in an empty pan for a minute on medium heat with constant stirring. Then reduce the heat to low and roast for another 2 minutes until the color of the pistachio brightens. Remove from the heat and let them cool. (Skip if using toasted pistachio.)
- Once cooled, transfer them to a food processor or blender. Pulse until they are finely ground.
- Now add whole milk and continue blending.
- You’ll have a fluffy, paste-like consistency of pistachio and milk mixture. Set aside.
- Take chilled whipping cream or heavy cream in a large bowl. Backline: Ensure the heavy cream is chilled.
- Whip cream in a medium bowl until it is doubled in quantity and you see stiff peaks (that is, when you remove the whisk, the cream stays stiff and doesn’t melt into smoothness). If your cream is not reaching the stiff-peak stage after a lot of beating, it’s okay. Soft peaks work here, but stiff peaks are recommended.
- Add condensed milk and pistachio mixture. Mix with the help of a spatula. Aim for a few strokes, as we don’t want to deflate the heavy cream.
- Pour the mixture into a container. Cover it with cling wrap or butter paper. Make sure the plastic touches the ice cream surface to avoid ice crystals.
- Freeze for at least 4-6 hours or until firm. Let the ice cream soften for 10 minutes before serving.
Expert Tips
- Use the best-quality pistachios; they have a bright color and a crisp bite. The fresh ingredient will give a rich pistachio flavour to the ice cream.
- Always store the ice cream in an airtight container in the freezer to prevent freezer burn. Pressing plastic wrap against the surface before sealing the container can also help.
- Make sure that when you use whipping cream, it is chilledas that helps to form stiff peaks.
- Can add some crushed pistachios to individual servings, too.
- If you wish to add a deeper flavor, add pistachio extract or flavor. Similarly, you can add other extracts, like almond extracts or vanilla extract. Look for alcohol-free extracts that have glycerin base for halal compliance.
How To Serve?
There is never enough ice cream left to use it in other ways, but here are some ideas for you to try.
Pair it with desserts:
- Serve alongside warm brownies, chocolate cake, or fruit tarts.
- Use as a topping for fruit crumbles or crisps.
- Create an ice cream sandwich with cookies or wafers.
- Top it on the Turkish dessert It dies with a bit of melted chocolate.
- You can also blend it with milk and maybe a bit of chocolate to make a pistachio milkshake. Yummy!
Topping Ideas:
- Drizzle with melted dark chocolate. Or lighten pistachio butter with some cream and drizzle over ice cream.
- Sprinkle with chopped pistachios for extra crunch.
FAQS
Use green pistachios and add a drop of green food coloring.
You can always toast pistachios in an oven at 350°F. Spread pistachios in a single layer and toast for 8-10 minutes.
Hungry for no-churn ice creams? Try these!
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📖 Recipe
Pistachio Ice Cream
Simple, creamy, and dreamy pistachio ice cream. You’ll love how light and easy this ice cream is to make, with its homemade pistachio paste.
Print Pin Rate
Servings : 10 (1200 approx)
Calories: 344kcal
Instructions
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Roasting nuts in an empty pan for 2 minutes on medium heat with constant stirring. Remove from the heat and let them cool.
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Transfer to a food processor and pulse until they are finely grounded.
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Now, add milk and continue blending until you have a paste-like consistency. Set aside.
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Whip chilled cream until it is doubled in volume and you see stiff peaks.
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Add condensed milk and pistachio paste. Mix with the help of a spatula. (Aim for a few strokes, as we don’t want to deflate the heavy cream.)
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Pour the mixture into a container. Cover it with cling wrap or butter paper. Make sure the plastic touches the ice cream surface to avoid ice crystals.
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Freeze for at least 4-6 hours or until firm. Thaw for 10 minutes before scooping.
Notes
Heavy Cream: Use whipping cream or heavy cream, but skip any low-fat versions. We need whipping or heavy cream because it doubles in volume when whipped. This helps the ice cream become light and airy.
Freezing/Storage: Make sure you use an airtight container and cover the ice cream mixture with plastic wrap or foil so it touches the ice cream.
Sweetness: The ice cream is moderately sweet. If you like it sweeter, add extra condensed milk or finely ground sugar to adjust the sweetness.
Nutrition Information
Serving: 120ml (1 scoop) ,Calories: 344kcal ,Carbohydrates: 23g ,Protein: 7g ,Fat: 26g ,Saturated Fat: 14g ,Polyunsaturated Fat: 3g ,Monounsaturated Fat: 8g ,Cholesterol: 67mg ,Sodium: 61mg ,Potassium: 321mg ,Fiber: 1g ,Sugar: 20g ,Vitamin A: 872IU ,Vitamin C: 2mg ,Calcium: 161mg ,Iron: 1mg