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This is the best Pistachio Ice Cream recipe you’ll ever try! Made with a homemade pistachio paste and enhanced with a pre-made pistachio butter, this ice cream is packed with so much flavor and uses only real ingredients!
When you’re in the mood for a creamy dessert, there is no better flavor to add than the infusion of rich and nutty pistachios. And if you liked the pistachio ice creams you’ve had in the past, this homemade version is better than any one you would get at an ice cream shop or grocery store. With just a few quality ingredients and a bit of patience, you can create a frozen treat that rivals any gourmet scoop.
Whether you’re cooling off on a hot day or just craving a scoop of something sweet, this recipe is a total winner. It’s perfect for pistachio lovers, ice cream enthusiasts, or anyone curious about making a small-batch treat from scratch. Once you taste how good it is, you’ll wonder why you didn’t make it sooner. Let’s get into it!
Since you are here and love homemade ice cream recipes, check out this Starbucks Pistachio Syrup for Coffee, these Pistachio Pudding Cookies, this Starbucks Pistachio Frappuccino Copycat Recipe, this Custard-based Vanilla Ice Cream Recipe, or this Easy One-Bowl Chocolate Buttercream Recipe.
Ingredients for this easy pistachio ice cream recipe
Here are the ingredients you will need to make the best homemade pistachio ice cream. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Whole Milk: thins out the richness of the cream.
- Heavy Cream: is the fat content that gives the ice cream its signature creamy texture.
- Granulated Sugar: sweetens and helps prevent the ice cream from freezing too hard.
- Egg Yolks: thicken the custard to give it a luxurious and velvety consistency.
- Pistachios: infuse the base with natural nutty flavor while adding a vibrant green hue.
- Vanilla Extract: enhances and rounds out the flavor. Try using vanilla bean paste for an even stronger flavor.
- Pinch of Salt: brightens and balances the sweetness while boosting the overall flavor of the ice cream.
- Pistachio Cream: adds swirls and ribbons of intense pistachio flavor. This is optional but totally worth it!
How to make a homemade pistachio ice cream recipe
This is how you can make a creamy pistachio gelato recipe. Make sure to scroll down to the recipe card at the end of this post for the complete step-by-step instructions!
Prepare the Pistachio Paste
- Place the unsalted, roasted pistachios in a food processor and blend until a thick, smooth paste forms. Pause occasionally to scrape the pistachio pieces down the sides to ensure an even texture.
- You’re looking for a nut butter-like consistency. This step is crucial to achieving a deep pistachio flavor in your ice cream, so take your time.
Infuse the Dairy with Pistachio
- In a medium saucepan, combine the ground pistachios, whole milk, heavy whipping cream, and half of the sugar.
- Warm the ground pistachio mixture over medium heat, whisking until the paste is fully incorporated and the ice cream mixture is steaming (but not boiling). If necessary, use an immersion blender to thoroughly break down any lumps in the pistachio paste.
- In another large bowl, whisk the egg yolks, the remaining sugar, and a pinch of salt until the yolk mixture becomes pale and slightly thickened.
- Slowly pour the hot pistachio mixture into the yolks in a thin stream, whisking constantly to temper them. Once combined, pour everything back into the saucepan.
- Cook over medium heat, stirring continuously with a heatproof rubber spatula, until the custard thickens enough to coat the back of a spoon.
- Take the pan off the heat and stir in the vanilla extract. (Optional) For a silkier texture, strain the mixture through a fine mesh strainer.
- Allow the custard base to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Churn and Assemble
- Once chilled, churn the custard in your ice cream machine according to the manufacturer’s instructions until the texture resembles soft-serve.
- Scoop half of the smooth ice cream into a freezer-safe container. Spoon some pistachio cream over the ice cream base and gently swirl it in with a skewer or knife.
- Repeat with the remaining ice cream and more pistachio cream. Cover and freeze for at least 4 hours, or until firm enough to scoop.
Tips and Tricks for the Best Results
- Make sure to read the labels carefully and choose unsalted pistachios specifically. Most will come with salt, and we don’t want to over-salt the ice cream.
- If your unsalted pistachios come raw, place them in a stovetop pan and toast for 5-10 minutes, or until they become fragrant.
- Chilling your custard overnight will ensure that it’s cold all the way through and will help with the churning process. If you can wait til the next day, do so.
- Place extra chopped pistachios over the top of the finished ice cream as a garnish to add a nice visual touch and tasty crunch.
Why do you need to make this recipe?
- If you’ve only ever had the store-bought kind, you’re in for a serious upgrade.
- No artificial flavors or weird green food coloring. Just real and simple ingredients.
- Once you try it for the first time, you’ll never need to go to ice cream shops ever again.
Frequently asked questions – FAQ
How do I store leftover pistachio ice cream properly?
To make sure it stays fresh, we need to keep off the ice crystals that form from the freezer air. To do so, you should keep the ice cream in an airtight container. Before placing the lid, cover the ice cream with a layer of plastic wrap directly on top. It should be flush so that no air is in contact with the ice cream.
How long does the ice cream last?
It depends on how well it is stored. It should taste fresh for at least a week or two, but can last up to several months.
Why should we use toasted pistachios?
Raw pistachios are earthy and don’t have the same potent flavor that toasted pistachios do. It’s a night-and-day difference between the two so if your pistachios don’t come roasted, trust me it’s worth to take the time to cook them for a bit. As a side note, do this everytime you add nuts to a dessert or any dish. Thank me later 😉
Do I need an ice cream maker to make this recipe?
This specific recipe uses a custard technique that requires you to use an ice cream maker. You can check out my other no churn ice cream recipes here!
What type of ice cream machine should I use?
I specifically used the 1.5-quart Cuisinart ice cream maker, but you could use any that’s around the same size.
Homemade Pistachio Ice Cream
Equipment
Ingredients
Custard Base + Pistachios:
- 1 & 1/2 cups whole milk
- 1 & 1/2 cups heavy cream
- ⅔ cup granulated sugar
- 4 large egg yolks
- 1 cup shelled, unsalted pistachios roasted, unsalted
- ½ tsp vanilla extract
- Pinch of salt
Pistachio Cream Swirl:
- ¼ to ⅓ cup pistachio cream aka pistachio paste or crema di pistacchio—thicker, sweetened type used in dubai chocolate
Instructions
- Add the pistachios to a food processor and blend until a thick paste forms. This can take 2–4 minutes, scrape down the sides as needed. The texture should be creamy like nut butter. Don’t rush this step, this is what gives your ice cream that rich, and delicious pistachio flavor.1 cup shelled, unsalted pistachios
- In a medium saucepan, combine the pistachio paste, milk, cream, and half the sugar.1 & 1/2 cups whole milk, 1 & 1/2 cups heavy cream, ⅔ cup granulated sugar
- Whisk over medium heat until fully combined and steaming (do not boil). You can use an immersion blender to help dissolve the paste if needed.
- In a separate bowl, whisk egg yolks, remaining sugar, and salt until pale and slightly thick.⅔ cup granulated sugar, 4 large egg yolks, Pinch of salt
- Slowly drizzle the hot pistachio dairy mixture into the egg yolks while whisking to temper them. Return everything to the saucepan.
- Cook over medium heat, stirring constantly with a rubber spatula, until the mixture thickens and coats the back of a spoon (170–175°F / 77–80°C).
- Remove from heat and stir in vanilla extract.½ tsp vanilla extract
- Optional: strain the base through a fine mesh sieve if you want a smoother texture.
- Let the base cool to room temp, then cover and chill in the fridge for at least 4 hours or overnight.
- Once the base is fully chilled, churn it in your ice cream maker according to manufacturer instructions (usually 20–25 minutes) until it reaches a soft-serve texture.
- Layer half of the churned ice cream into your storage container.
- Drizzle spoonfuls of pistachio cream over the top and gently swirl with a knife.¼ to ⅓ cup pistachio cream
- Repeat with remaining ice cream and more pistachio cream.
- Freeze the ice cream for at least 4 hours or until firm and scoopable.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
