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.
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 wasn't Leprechaun green and was made with real pistachios, not food coloring.
This no-churn pistachio ice cream has a mild, nutty flavor reminiscent of almonds. Heavy cream is whipped until stiff peaks form, and then combined with a velvety, smooth pistachio base and sweetened with condensed milk. The result is a soft, luscious, and creamy ice cream that's hard to resist!
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Choosing the right pistachio
For this recipe, look for pistachio paste or butter. Both of these products contain ground pistachios and will give the ice cream the most authentic pistachio flavor without added sugars (the condensed milk used in the recipe is already sweet).
- Pistachio paste. A thick, smooth paste made from ground pistachios. It doesn't contain any other ingredients and is the best choice for ice cream.
- Testing note: This produced the cleanest pistachio flavor. It was a favorite among our testers.
- Pistachio butter. Made from ground pistachios, similar to peanut butter or almond butter. It's coarser than pistachio paste and will also work well.
- Testing note: This was a close second to the pistachio paste, resulting in a very good pistachio flavor, but slightly milder.
- Pistachio cream (crema) or spread. A creamy spread made from ground pistachios and often a mix of sugars, flavorings, colors, and sometimes white chocolate (similar to Nutella). Try to avoid pistachio cream for this recipe, as it's just too sweet. If you do use pistachio cream, choose one that has at least 45% pistachios and less sugar.
- Testing note: Although the taste was "nutty", you can tell there were other flavors present. The taste wasn't very pistachio-forward, but sweet.
🟢Pistachio color
Pistachios can vary in color from green to brown depending on the brand and type of pistachios used. The color does not affect the final taste.
Instructions
For this easy ice cream, you'll need heavy cream, sweetened condensed milk, pistachio paste, and real pistachios! Whip away, then freeze- that's it!
Step 1. 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).
Step 2. Add the condensed milk, and whip on medium until combined.
Step 3. Add the pistachio base and mix on low speed until completely combined.
Step 4. 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.
*These are abbreviated instructions. The full list of instructions can be found in the recipe card below.
👩🍳Expert tips
- 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.
Substitutions and variations
Make it your own!
- 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 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).
FAQ
Because pistachio cream contains additional flavorings and sugar, it's not the best choice. However, some brands that contain at least 45% pistachios and less sugar will work; the pistachio flavor just won't be as strong.
More pistachio recipes
You'll be green with envy if you don't try these amazing pistachio recipes!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
No-Churn Pistachio Ice Cream
Equipment
- stand-mixer fitted with the whisk attachment, electric hand-held mixer, or whisk
- 9x5 metal loaf pan or 8-cup container
Ingredients
- 2 cups heavy cream, cold cold
- 1 (14) ounce can sweetened condensed milk
- ¾ cup pistachio paste or butter* *see post for details and where to buy
- ⅓ cup 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 heavy cream, cold
- Add the condensed milk, and beat on medium- high until combined.1 (14) ounce can sweetened condensed milk
- Add the pistachio paste and beat on low speed until fully combined.¾ cup 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 chopped pistachios
Notes
- You can use more pistachio paste depending on the brand you use. My paste just happens to be ¾ cup (227 grams), but you can use up to 1 cup or 250 grams.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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