Easy Pistachio Ice Cream Recipe

Introduction

This easy pistachio ice cream recipe delivers a creamy, nutty treat that’s perfect for warm days or any time you crave a sweet, homemade dessert. With simple ingredients and no ice cream maker needed, you can enjoy rich pistachio flavor in just a few hours.

Ingredients

• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 3/4 cup (150 g) granulated sugar
• 1 cup (130 g) roasted salted pistachios
• 1 tablespoon vanilla extract
• Pinch of sea salt

Instructions

1. Step 1: In a large bowl, whisk together the heavy cream, whole milk, and a pinch of sea salt until combined.
2. Step 2: Pour the mixture into a saucepan and heat over medium heat, stirring frequently until the sugar dissolves completely.
3. Step 3: Remove from heat and allow the mixture to cool to room temperature.
4. Step 4: Chop the roasted salted pistachios finely, then fold them along with the vanilla extract into the cooled cream mixture, whisking until smooth.
5. Step 5: Strain the mixture through a fine-mesh sieve into a clean container to remove any little bits of pistachio or clumps.
6. Step 6: Chill the strained mixture in the refrigerator for at least 2 hours.
7. Step 7: Pour the chilled mixture into a shallow, airtight container and place it in the freezer.
8. Step 8: After 2 hours of freezing, open the container and vigorously stir the ice cream to break up ice crystals. Repeat this stirring after 3.5 hours of freezing for an extra creamy texture. Freeze for a total of 4 hours before serving.

Tips & Variations

• For an extra smooth texture, pulse the pistachios in a food processor until finely ground before folding in.
• Try using unsalted pistachios and adjust the sea salt in the recipe to your taste.
• Add a few drops of green food coloring if you’d like a classic pistachio ice cream hue.
• Mix in chocolate chips or swirl in honey before freezing for extra flavor variations.

Storage

Store the ice cream in an airtight container in the freezer for up to one week. To soften before serving, leave it at room temperature for 5 to 10 minutes or until scoopable. Stirring while freezing helps maintain a creamy texture by preventing large ice crystals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw pistachios instead of roasted?

Yes, but roasting adds flavor and crunch. If using raw pistachios, consider toasting them lightly in a dry pan to enhance their flavor before chopping and adding to the ice cream.

Do I need an ice cream maker for this recipe?

No, this recipe is designed to be made without an ice cream maker. Stirring the mixture during freezing helps break up ice crystals and keeps the ice cream creamy.

Easy Pistachio Ice Cream Recipe

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★★★★★

4.9 from 99 reviews

• Author: Naomi
• Total Time: 6 hours 20 minutes
• Yield: About 6 servings 1x

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Description

This easy pistachio ice cream recipe delivers a rich, creamy dessert with the perfect balance of nutty flavor and sweetness. Made with simple ingredients like heavy cream, whole milk, roasted pistachios, and vanilla, this homemade ice cream is wonderfully smooth and delightfully crunchy. The method involves gently heating the base to dissolve the sugar, then chilling and freezing with occasional stirring to ensure a soft texture without an ice cream maker.

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Ingredients

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Ice Cream Base

• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 3/4 cup (150 g) granulated sugar
• Pinch of sea salt

Flavorings and Mix-ins

• 1 cup (130 g) roasted salted pistachios, chopped
• 1 tablespoon vanilla extract

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Instructions

1. Combine Dairy and Salt: Whisk heavy cream, whole milk, and a pinch of sea salt together in a large bowl until fully blended.
2. Heat Mixture: Pour the cream and milk mixture into a saucepan and heat over medium heat, stirring frequently until the sugar completely dissolves. This step ensures smooth sweetness and slightly warms the base for easier incorporation of flavors.
3. Cool the Base: Remove the saucepan from the heat and let the cream mixture cool down to room temperature, preventing cooking the eggs or altering texture.
4. Add Pistachios and Vanilla: Once cooled, fold in the chopped roasted pistachios and vanilla extract, whisking until the mixture is smooth and evenly combined.
5. Strain the Mixture: Pour the ice cream base through a fine-mesh sieve into a clean container to remove any large pistachio pieces or clumps, ensuring a smooth texture.
6. Chill: Refrigerate the mixture for at least 2 hours to fully chill before freezing, which helps improve ice cream texture.
7. Freeze and Stir: Transfer the chilled mixture into a shallow, airtight container and place it in the freezer. After 2 hours, remove it and vigorously stir the mixture to break up any ice crystals that form. Repeat stirring after 3.5 hours for an even creamier consistency.
8. Final Freeze: Allow the ice cream to freeze for a total of 4 hours until firm but scoopable.

Notes

• For a smoother texture, chop pistachios finely before folding into the base.
• If you prefer a less salty taste, you can omit the salted pistachios and use unsalted ones instead.
• Stirring the ice cream during freezing is important to prevent large ice crystals and achieve a creamy texture without an ice cream maker.
• You can add a few drops of green food coloring if you desire a more vivid pistachio green color.
• This recipe does not use eggs, making it easier to prepare and suitable for those avoiding raw eggs.
• Store leftovers in an airtight container for up to one week.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: pistachio ice cream, homemade ice cream, easy pistachio recipe, no ice cream maker, creamy ice cream, pistachio dessert