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It’s almost ice cream season, and if you’re craving a scoop of No-Churn Pistachio Ice Cream, then look no further than this delicious recipe. This ice cream recipe is easy to make because you don’t need to churn it, but it still combines the rich, creamy texture of what you want in ice cream with the nutty taste of pistachios. This is the perfect dessert for a hot summer day.
Why You’ll Love No-Churn Pistachio Ice Cream
- Creamy: You can’t have ice cream without the creamy. This Pistachio Ice Cream uses heavy whipping cream to get that perfect texture.
- Flavorful: The nutty sweetness of the pistachio makes this ice cream perfectly flavorful.
- Versatile: You can eat this ice cream on its own, you can add in your favorite ingredients, or you can serve it with your go-to dessert. So many options!
Ingredients
Whipping Cream – Whipping cream also goes by the name “heavy cream”. It’s a dairy product that has a high fat content (usually 36% or higher), which helps hold the air when being whipped. This helps formulate that perfect consistency in desserts.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Pistachio Cream – Pistachio cream is a cream made out of pistachios. It is so luxurious, and I want to spread it on everything. You can find it where you’d find nut butters, or in most specialty Italian grocery stores.
Vanilla – You can use vanilla extract or vanilla bean paste for this recipe. Vanilla bean paste has a bit more of an intense, authentic vanilla flavor, but vanilla extract works in a pinch.
How to Make No-Churn Pistachio Ice Cream
- Line a loaf pan with parchment paper.
- In a mixing bowl, use a hand mixer with a whisk attachment to whip the heavy cream to soft-medium stiff peaks. Set aside.
- In a medium bowl mix together the pistachios cream, sweetened condensed milk, vanilla extract and salt until combined. Fold in 1 cup of the whipped cream and gently stir to combine.
- Pour the sweetened condensed milk mixture into the bowl with the whipped cream and gently fold everything together. Be careful not to overmix.
- Pour the ice cream mixture into the prepared loaf pan and top with 1 tbsp olive oil and use a toothpick to swirl it into the mixture.
- Cover tightly with plastic wrap and freeze for at least 8 hours or overnight before serving. Scoop and serve, topped with chopped pistachios and an extra drizzle of olive oil if desired.
Tips and Tricks
- Color: Did you know pistachio ice cream won’t be super bright in colour if it is authentic? If you see an ice cream shop serving something with a bright green colour, it probably means they added color to it.
- Whipping: The air texture in no-churn ice cream comes from whipping the heavy cream into stiff peaks. Make sure your cream is VERY cold and whip it until it forms peaks and holds its shape.
- Flavor Boosters: A pinch of salt can add balance to the sweetness and enhance the pistachio flavor. The vanilla can also be substituted for almond extract if you want a different, nuttier taste.
- Freeze Well: Make sure you freeze for at least 6-8 hours, ideally overnight, for the best firm texture.
- Add Texture: Add in chopped, toasted pistachios if you want some texture in your Pistachio Ice Cream.
Variations
If you like this Pistachio Ice Cream, here are some other recipes and ideas to make it your own:
- No-Churn Vanilla Ice Cream with Pink Salt and Olive Oil
- Pistachio Ice Cream with Feta
- No-Churn Chocolate Ice Cream
Best served with
How to Store Leftovers
This no-churn Pistachio Ice Cream will last in your freezer, well covered, for 1 month. If it’s too hard to scoop, just let it sit on your counter for 10 minutes before serving.
Common Questions
Not for this no-churn ice cream. You just need a stand mixer or a hand mixer and a freezer-safe container.
This can happen due to too much water in the mix (especially if you reduce fat/sugar), slow freezing, or frequent temperature fluctuations (e.g., opening the freezer door often).
This usually means that there isn’t enough fat or sugar in the recipe, or it froze too slowly. These factors help keep your ice cream soft. If it is too hard, let it sit for 5-10 minutes before scooping.
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Ingredients
- 2 cups heavy whipping cream
- ¾ cup pistachio cream
- 14 oz 14 oz sweetened condensed milk (about 1 3/4 cups)
- 1 ½ tsp vanilla extract or vanilla bean paste
- ¼ tsp kosher salt
- 1 tbsp extra-virgin olive oil plus more for drizzling
- chopped pistachios for serving
Instructions
Start Cooking- Line a loaf pan with parchment paper.
- In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks. Set aside.
- In a medium bowl mix together the pistachios cream, sweetened condensed milk, vanilla extract and salt until combined. Fold in 1 cup of the whipped cream and gently stir to combine.
- Pour the sweetened condensed milk mixture into the bowl with the whipped cream and gently fold everything together. Be careful not to overmix.
- Pour the ice cream mixture into the prepared loaf pan and top with 1 tbsp olive oil and use a toothpick to swirl it into the mixture. Cover tightly with plastic wrap and freeze for at least 8 hours or overnight before serving.
- Scoop and serve topped with chopped pistachios and an extra drizzle of olive oil if desired.
Notes
- You can find pistachio cream at most large grocery stores, Italian markets or online shops.
- If you love this no churn ice cream, try our No Churn Vanilla Ice Cream with Pink Salt + Olive Oil or No-Churn Chocolate Ice Cream Recipe
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made this recipe last night, waited 24 hours for it to freeze. Tastes great! i didnt have a metal loaf pan, and just used plastic tupperware, and still came out good. So very grateful for my Greek mommy.
Love to hear it!!!!!! Thank you so much for the love hun