Creamy and delicious, this no-churn pistachio ice cream is made with just 4 ingredients, and the best part- no ice cream maker needed! Just prep the ingredients, freeze until set, and in just a few hours you will have a rich, decadent ice cream that you won't believe didn't come from your favorite ice cream shop.
Don't get me wrong, I love my ice cream maker and I use it all year round (hello eggnog ice cream). But sometimes I want something quick and easy for a crowd. No-churn ice cream is just that- no traditional churning is needed, and you won't have to compromise on flavor.
Pistachio ice cream is one of my favorites. It must be my Sicilian blood. It wasn't until my first trip to Italy that I realized pistachio ice cream was not Leprechaun green and was made with real pistachios and not just nasty food coloring.
This no-churn pistachio ice cream has a mild, nutty flavor, similar to almonds. Heavy cream is whipped until stiff peaks are formed, and then combined with a velvety, smooth pistachio paste, and sweetened with condensed milk. The result is a soft, luscious, and creamy ice cream that is hard to resist!
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What is pistachio paste?
Pistachio paste is a thick, smooth paste made from ground pistachios. It does not contain any other ingredients, like sugar, oil, or food coloring often found in other ground pistachio products such as pistachio cream.
Pistachio butter is also ground pistachios similar to peanut butter or almond paste. It is more coarse than pistachio paste. For this recipe, look for pistachio paste or butter. They can vary in color from green to brown depending on the type of pistachios used. Both are ok to use, although the green color is more appealing.
Ingredients
You only need 4 ingredients to make this pistachio ice cream without an ice cream maker.
- Heavy cream- Also known as whipping cream.
- Sweetened condensed milk- Make sure you don't confuse it with evaporated milk.
- Pistachio paste or butter- Look for paste as opposed to pistachio cream. I like this one I found on Amazon.
- Pistachios- Raw, shelled and chopped.
See recipe card for quantities.
Equipment
Good news- no ice cream maker is needed. You will, however, need an electric stand mixer fitted with the whisk attachment or a handheld electric mixer. Grab some measuring cups, a large bowl, and a 9x5 metal loaf pan or another 8-cup container to store the ice cream. Lastly, don't forget to make room in your freezer!
Instructions
See the steps below to prepare your ice cream base for freezing.
Whip the cream. Using a stand mixer or electric hand mixer, whip the heavy cream on high speed until stiff peaks form (peaks will stand up without falling when the beaters are lifted).
Add the condensed milk, and whip on medium until combined.
Add the pistachio cream and mix on low speed until completely combined.
Fold in the pistachios, reserving some for the top. Pour the mixture into a metal 9x5 loaf pan or any 8-cup container. Freeze for 6 hours or overnight until firm.
Because this ice cream lacks the ice crystals traditionally formed with an ice cream maker, it does not freeze rock solid. It will be firm, but pliable enough to scoop without having to thaw like some commercial ice creams. Yay- ice cream in your mouth sooner!
Substitutions and variations
Make it your own!
- Pistachio butter or cream can be used instead of pistachio paste. Just be wary of pistachio cream, as it often contains additional sugar.
- Vanilla extract- Add a teaspoon of vanilla extract to the cream.
- Chocolate chips- Swap out the pistachios for chocolate chips or keep them both.
- Rose extract or water- Add a ¼ teaspoon of rose extract or rose water for a floral note.
Storage
Store the ice cream in an airtight container in the freezer for up to 6 months. Try storing the ice cream in the back of the freezer and not in an area where there will be fluctuations in temperature (like the door).
💡Top tip
When whipping the heavy cream, try freezing your bowl and beaters to help the heavy cream whip up faster and hold its peaks. Lastly, make sure your heavy cream is nice and cold.
FAQ
Churned ice cream uses an ice cream maker to incorporate ice crystals into the cream or custard, creating that creamy frozen consistency. Many traditional churned ice creams also use eggs to make a custard base. No-churn ice cream skips the ice cream maker and rather relies on freezing the ingredients to create the creamy interior.
Condensed milk not only sweetens the ice cream but also helps to keep the ice cream creamy without the use of an ice cream maker.
Related recipes
Looking for other recipes like this? Try my Apricot Oatmeal topped with pistachios or my Ricotta Toast, studded with nutty pistachios.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
No-Churn Pistachio Ice Cream
Equipment
- Stand mixer or electric hand-held mixer
- 9x5 metal loaf pan or 8-cup container
Ingredients
- 2 cups (16 ounces, 493 grams) heavy cream cold
- 1 14 ounce can (396 grams) sweetened condensed milk
- ¾ cup (220 grams) pistachio paste or butter
- ⅓ cup (36 grams) chopped pistachios raw, shelled
Instructions
- In a stand mixer fitted with a whisk attachment (or a handheld mixer), beat the heavy cream on high speed until stiff peaks form (peaks hold their shape when the beater is lifted).2 cups (16 ounces, 493 grams) heavy cream
- Add the condensed milk, and beat on medium- high until combined.1 14 ounce can (396 grams) sweetened condensed milk
- Add the pistachio paste and beat on low speed until fully combined.¾ cup (220 grams) pistachio paste or butter
- Fold in the chopped pistachios (reserve some for the top). Pour into a 9x5 loaf pan or another 8-cup container. Cover with plastic wrap or lid and freeze for at least 6 hours or overnight. Serve immediately from the freezer.⅓ cup (36 grams) chopped pistachios
Notes
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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