If you’re craving a creamy, luxurious pistachio ice cream recipe that delivers both rich, custard-churned indulgence and a no-fuss no-churn option, you’re in the right place. This is not just any pistachio ice cream recipe—it’s the one you’ll bookmark, remake, and share. Whether you’re an ice cream traditionalist or a busy home cook needing fast results, I’ve got you covered with two exceptional versions in one trusted guide.

From Sunday scoops with my kids to testing recipes late at night with a spoon in one hand and a whisk in the other, this pistachio ice cream recipe was built with love—and plenty of trial and error. Just like the roots of RecentRecipe.com, where family, nostalgia, and scratch-made meals are always on the table, this recipe brings flavor and memory together in a frozen bowl of joy.

Pistachio Ice Cream Recipe: The Only Version You’ll Ever Need

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• Author: Emilie
• Total Time: 8 hrs
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Creamy pistachio ice cream recipe featuring two versions: classic churned custard and a quick no-churn alternative.

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Ingredients

Scale 1x2x3x

4 egg yolks

¾ cup granulated sugar

2 cups heavy cream

1 cup evaporated milk

½ tsp salt

2 tsp vanilla extract

1 tsp almond extract

1 cup shelled roasted pistachios (divided)

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For no-churn:

1 can sweetened condensed milk

2 cups heavy cream

½ cup pistachio paste

½ tsp almond extract

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Instructions

1. In a food processor, blend ½ cup pistachios with sugar.

2. Heat cream, evaporated milk, salt, and pistachio sugar mix until almost simmering.

3. Whisk egg yolks and temper with 1 cup hot mix. Add back to pot and stir until thick.

4. Strain, cool, then add extracts. Churn in ice cream maker. Add remaining pistachios. Freeze 3+ hrs.

5. —

6. No-churn method:

7. Mix condensed milk with pistachio paste and almond extract.

8. Whip cream to stiff peaks. Fold into pistachio base.

9. Pour into pan, top with pistachios if desired, freeze 6+ hrs.

Notes

Let sit 10 mins before scooping for best texture. Use plastic wrap to prevent freezer burn. Pistachio cream can be used as swirl or topping.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Dessert
• Method: Churned and No-Churn
• Cuisine: American

Nutrition

• Serving Size: 1 scoop
• Calories: 320
• Sugar: 22g
• Sodium: 160mg
• Fat: 26g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 145mg

Keywords: pistachio ice cream recipe, no churn, custard, best pistachio ice cream

PART 1: Why This Pistachio Ice Cream Recipe Belongs in Your Freezer

A Sweet Scoop of Nostalgia

Pistachio ice cream has always held a special place in my heart. It reminds me of visits to a cozy mom-and-pop gelato shop during summer vacations—each bite a blend of creamy coolness and roasted nuttiness. When I set out to craft the best pistachio ice cream recipe, I knew it had to honor both the past and the present. It had to be just as good—if not better—than what you’d get from a premium scoop shop.

But here’s the thing: not everyone owns an ice cream maker. And not everyone has time to temper eggs or wait 12 hours before tasting their creation. That’s why this post gives you both worlds: a classic churned custard for those who value richness and body, and a no-churn method for those who crave simplicity without compromise.

This isn’t about choosing one method over another. It’s about flexibility, flavor, and delivering joy in every frozen bite.

Two Methods, One Goal: Pistachio Perfection

Both recipes share a commitment to high-quality ingredients. Pistachios, of course, take center stage—but not all pistachios are created equal. Roasted pistachios bring out a toasty depth, while pistachio paste or cream adds that concentrated nuttiness we all crave. A touch of almond extract lifts the flavor without overpowering it, and vanilla extract provides sweetness and warmth.

For the purists, the churned version leans on egg yolks, evaporated milk, and heavy cream to create that creamy, scoopable, parlor-style treat. It’s a little work, but totally worth it.

For the pragmatists, the no-churn version whips together sweetened condensed milk and whipped cream with pistachio paste for a three-ingredient wonder. No ice cream maker, no stress just results.

And yes, there’s a splash of nostalgia in both. Because food, especially dessert, should always come with a side of memory.

You’ll also find tips on using pistachio cream, making it vegan, and how to store it for maximum freshness. This pistachio ice cream recipe goes beyond instructions—it teaches you the “why” so you can master every scoop.

PART 2: Homemade Pistachio Ice Cream – Two Ways to Master It

Rich, Creamy & Custard-Based (Churned Method)

For those who love that silky texture only custard can provide, this churned pistachio ice cream recipe is pure magic. With a base of egg yolks, cream, and real pistachios, it’s restaurant-quality in your kitchen.

Ingredients – Churned Version

Instructions

1. Blend ½ cup pistachios with sugar in a food processor until fine.
2. In a saucepan, combine cream, evaporated milk, salt, and pistachio-sugar blend. Heat on medium until it nearly simmers.
3. In a bowl, whisk egg yolks. Slowly temper them by whisking in 1 cup of the hot cream mixture.
4. Pour tempered yolks back into the saucepan. Stir constantly over medium heat until thickened (about 8–10 minutes). Don’t let it boil.
5. Pass the custard through a fine-mesh strainer into a bowl. Chill it completely (at least 4 hours, ideally overnight).
6. Once chilled, stir in vanilla and almond extracts.
7. Process in your ice cream maker following the manufacturer’s directions.
8. In the final minutes, fold in the remaining chopped pistachios.
9. Transfer to an airtight container. Freeze at least 3 hours before scooping.

This method gives that ultra-rich, dense feel you get at premium scoop shops. Great served after a hearty dinner or as part of a special celebration.

No-Churn Pistachio Ice Cream (Easy & Fast)

This method is for the minimalist who still wants maximum pistachio flavor. No machine needed, just a mixer and freezer space.

Ingredients – No-Churn Version

Instructions

1. In a mixing bowl, whisk sweetened condensed milk with pistachio paste and almond extract until smooth.
2. In a separate bowl, beat the heavy cream until it holds stiff peaks.
3. Gently fold whipped cream into the pistachio base. Do not overmix.
4. Pour into a loaf pan or container. Sprinkle with chopped pistachios if using.
5. Seal well and freeze for a minimum of 6 hours or overnight, until set.

This no-churn pistachio ice cream recipe is perfect for those hot days when you’re craving dessert fast, especially after a light lunch or as a make-ahead treat for parties.

PART 3: The Keys to Creamy, Nutty, Irresistible Flavor

Why Every Ingredient Matters

Making the perfect pistachio ice cream recipe isn’t just about throwing ingredients together—it’s about understanding what each one does. Here’s how every core component earns its spot.

• Egg Yolks: In the churned method, they’re the secret to a custard base that’s rich, silky, and scoopable. Yolks help bind fat and water, preventing ice crystals and delivering that luscious mouthfeel.
• Heavy Cream: Fat content matters. Higher fat = fewer ice crystals and a smoother scoop, especially in no-churn recipes.
• Evaporated Milk: Slightly caramelized, it adds depth to the churned version and lightens the texture without compromising creaminess.
• Sweetened Condensed Milk (No-Churn): Doubles as sweetener and thickener. It’s what allows no-churn ice cream to mimic the richness of custard without eggs or heat.
• Pistachios (Raw, Roasted, or Paste): Roasted pistachios add crunch and deepen the flavor. Paste or cream ensures consistent nutty notes throughout each bite. For the ultimate pistachio flavor, blend both types into your mix.
• Vanilla & Almond Extracts: Almond enhances the nutty profile. Vanilla rounds it out. These two are subtle, but essential.
• Salt: A small pinch sharpens every other flavor. Don’t skip it.

Even the tools you use make a difference. A fine-mesh strainer removes unwanted curdling. A gelato maker churns more slowly, creating dense, Italian-style ice cream. A hand mixer can whip your cream perfectly for no-churn success.

This isn’t just a pistachio ice cream recipe—it’s a flavor formula.

Texture, Tools & Troubleshooting

Even simple recipes can go sideways. Here’s how to solve the most common pistachio ice cream problems.

• “Why is my custard watery?”
  You likely didn’t cook it long enough. The custard base must reach 170–175°F. Use a thermometer if needed. If it curdles, strain it immediately.
• “Why is my no-churn ice cream icy?”
  Either your whipped cream wasn’t fully stiff, or the mix wasn’t sealed tightly in the freezer. Wrap the surface in plastic wrap and seal with a lid.
• “Can I make this vegan?”
  Yes. Use full-fat coconut cream in place of heavy cream, and a dairy-free condensed milk. Pistachio paste remains your flavor anchor. Blend until smooth.
• “Can I use store-bought pistachio cream?”
  Absolutely. It simplifies the recipe and adds intense nutty flavor. Choose one with real pistachios, not artificial coloring.
• “Can I flavor it naturally without extracts?”
  If you blend roasted pistachios with a splash of water into a fine paste, you’ll still get great flavor—but extracts deepen and balance it better.

Before serving, allow the ice cream to rest at room temperature for 5–10 minutes.. This softens it for the ideal scoop—and flavor release.

Planning dessert after a weekend breakfast? Freeze your batch the night before and serve with toasted brioche and crushed pistachios for a breakfast-to-brunch twist.

PART 4: Serving Ideas, Storage Tips & Creative Customizations

Toppings, Pairings & Creative Twists

Once you’ve mastered this pistachio ice cream recipe, the fun really begins with how you serve it. Whether you’re making it the star of the show or pairing it with other flavors, pistachio’s delicate nuttiness plays well with others.

Delicious Pairings:

• With Chocolate: Drizzle with dark chocolate ganache or serve alongside a warm brownie.
• With Fruit: Raspberries or pomegranate seeds create a tart contrast.
• With Pastries: Scoop it into a warm brioche bun or serve with flaky baklava.
• With Espresso: Pour a shot of espresso over a scoop for a pistachio affogato.

Toppings to Try:

• Crushed roasted pistachios for crunch
• Shaved white or dark chocolate
• A swirl of pistachio cream
• Pinch of sea salt to finish

Want to get fancy? Sandwich a scoop between almond cookies, or make a frozen pistachio tart crust with graham crackers and melted butter. It’s an easy showstopper for your next dessert night.

Freezer Life & Variations (Vegan, 3-Ingredient, and More)

How to Store It:
Transfer your finished pistachio ice cream into a shallow, airtight container. Press a piece of plastic wrap directly onto the surface before sealing with the lid. This keeps air (and freezer burn) out.

• Shelf Life:
  • Homemade churned version: Best within 7–10 days
  • No-churn version: Stays fresh for 2–3 weeks
    (After that, texture may suffer and ice crystals form)

Want to simplify? Try these variations:

• 3-Ingredient Pistachio Ice Cream:
  Mix 1 can sweetened condensed milk, 2 cups whipped cream, and ½ cup pistachio paste. Freeze and serve. Done.
• Vegan Version:
  • Use full-fat coconut milk or cream
  • Sweeten with maple syrup or dairy-free condensed milk
  • Use almond extract and pistachio cream for flavor depth
• Lower Sugar Option:
  Substitute some condensed milk or sugar with a low-calorie sweetener like allulose or erythritol. Texture may change slightly, but flavor holds.
• Kid-Friendly:
  Skip the nuts and add chocolate chips or swirl in strawberry jam for a colorful pistachio twist.

Bonus tip: Have leftover pistachio cream? Stir it into warm oatmeal or spread it on toast for a nutty breakfast upgrade. Or, blend it into a pistachio milkshake using a scoop of your homemade batch.