Homemade Pistachio Ice Cream

This Homemade Pistachio Ice Cream is a beautifully rich, creamy dessert that I love making when I want something a little extra special—without needing any fancy equipment. No ice cream machine, no condensed milk—just eggs, cream, pistachios, and a little care. The result is a silky, nutty, deeply satisfying frozen treat with real pistachio flavor in every spoonful.

Why You’ll Love This Recipe

• No ice cream maker needed
• Uses real pistachios for natural flavor
• Creamy, mousse-like texture
• Elegant enough for entertaining, simple enough for everyday
• Perfect make-ahead dessert

I’ve always found pistachio ice cream in stores to be too artificial or overly sweet. Once I made this version at home, I never looked back. It has that toasted nuttiness I crave, just the right amount of sweetness, and the smooth, custardy texture that feels both indulgent and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pistachio Paste:

• 4 oz raw pistachios, shelled
• 2 tablespoons cream
• 1 teaspoon matcha powder (optional, for color)

For the Ice Cream Base:

• 2 whole eggs
• ½ cup sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1¼ cups cold whipping cream

Directions

1. Toast the Pistachios:
   I preheat my oven to 300°F (150°C), spread the pistachios on a parchment-lined baking sheet, and roast them for 15 minutes. Once cooled, I rub them gently in a kitchen towel to remove most of the skins.
2. Make Pistachio Paste:
   I blend the toasted pistachios in a food processor until fine, then add cream and a bit of matcha powder (if using) to make a smooth, green paste. This is the heart of the flavor.
3. Whisk Eggs and Sugar:
   In a heatproof bowl, I whisk the eggs, sugar, and vanilla until light and fluffy. I set it over a bain-marie and continue whisking for 5–7 minutes until it thickens and reaches 160–170°F (70–75°C). Then I stir in salt and the pistachio paste.
4. Whip the Cream:
   I whip the cream in a separate bowl until it forms medium peaks.
5. Combine:
   I gently fold the whipped cream into the pistachio-egg base in batches, being careful to keep the mixture airy and light.
6. Freeze:
   I pour the mixture into a container, smooth the top, cover, and freeze for at least 6 hours or overnight.
7. Serve:
   I serve it topped with chopped toasted pistachios. Sometimes I pair it with fresh berries or serve it alongside cake.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 5 minutes
Chill/Freeze Time: At least 6 hours
Total Time: About 6.5 hours (mostly freezing)

Variations

• Add-ins: Sometimes I add a swirl of white chocolate or bits of dark chocolate for contrast.
• Citrus note: A touch of orange zest gives a fresh, bright twist.
• Spiced version: A pinch of cardamom adds a Middle Eastern flavor profile.
• Vegan version: Substitute eggs with an aquafaba mousse and use coconut cream for whipping.

Storage/Reheating

This pistachio ice cream keeps beautifully in the freezer. I store it in an airtight container and enjoy it for up to 2 weeks. Before serving, I let it sit at room temperature for 5–10 minutes so it’s scoopable and perfectly creamy.

FAQs

Can I use pre-made pistachio paste?

Yes, but I prefer making it fresh for the best texture and flavor. Store-bought paste often has added sugar or oils.

Why is my ice cream not green?

That’s normal! Real pistachio ice cream has a more natural, pale green-beige color. The matcha powder adds color without affecting taste, but it’s optional.

Can I use salted pistachios?

No, I always use raw, unsalted pistachios for this recipe. Salted ones would overpower the sweetness and upset the balance.

Is this ice cream super sweet?

No, it’s softly sweetened, which lets the natural pistachio flavor shine. I find it perfect as-is, but I sometimes serve it with honey or fruit for added sweetness.

Can I double the recipe?

Absolutely. I double it all the time when serving guests. Just make sure to fold the whipped cream gently in larger batches to keep the texture airy.

Conclusion

If you’re craving pistachio ice cream that’s rich, flavorful, and made with real ingredients, this recipe is a must-try. It’s simple, elegant, and full of that unmistakable nutty flavor I love. Whether I serve it at a dinner party or just scoop a bowl for myself, it’s always a hit.

This Homemade Pistachio Ice Cream is a beautifully rich, creamy dessert that I love making when I want something a little extra special—without needing any fancy equipment. No ice cream machine, no condensed milk—just eggs, cream, pistachios, and a little care. The result is a silky, nutty, deeply satisfying frozen treat with real pistachio flavor in every spoonful.

Why You’ll Love This Recipe

• No ice cream maker needed
• Uses real pistachios for natural flavor
• Creamy, mousse-like texture
• Elegant enough for entertaining, simple enough for everyday
• Perfect make-ahead dessert

I’ve always found pistachio ice cream in stores to be too artificial or overly sweet. Once I made this version at home, I never looked back. It has that toasted nuttiness I crave, just the right amount of sweetness, and the smooth, custardy texture that feels both indulgent and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pistachio Paste:

• 4 oz raw pistachios, shelled
• 2 tablespoons cream
• 1 teaspoon matcha powder (optional, for color)

For the Ice Cream Base:

• 2 whole eggs
• ½ cup sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1¼ cups cold whipping cream

Directions

1. Toast the Pistachios:
   I preheat my oven to 300°F (150°C), spread the pistachios on a parchment-lined baking sheet, and roast them for 15 minutes. Once cooled, I rub them gently in a kitchen towel to remove most of the skins.
2. Make Pistachio Paste:
   I blend the toasted pistachios in a food processor until fine, then add cream and a bit of matcha powder (if using) to make a smooth, green paste. This is the heart of the flavor.
3. Whisk Eggs and Sugar:
   In a heatproof bowl, I whisk the eggs, sugar, and vanilla until light and fluffy. I set it over a bain-marie and continue whisking for 5–7 minutes until it thickens and reaches 160–170°F (70–75°C). Then I stir in salt and the pistachio paste.
4. Whip the Cream:
   I whip the cream in a separate bowl until it forms medium peaks.
5. Combine:
   I gently fold the whipped cream into the pistachio-egg base in batches, being careful to keep the mixture airy and light.
6. Freeze:
   I pour the mixture into a container, smooth the top, cover, and freeze for at least 6 hours or overnight.
7. Serve:
   I serve it topped with chopped toasted pistachios. Sometimes I pair it with fresh berries or serve it alongside cake.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 5 minutes
Chill/Freeze Time: At least 6 hours
Total Time: About 6.5 hours (mostly freezing)

Variations

• Add-ins: Sometimes I add a swirl of white chocolate or bits of dark chocolate for contrast.
• Citrus note: A touch of orange zest gives a fresh, bright twist.
• Spiced version: A pinch of cardamom adds a Middle Eastern flavor profile.
• Vegan version: Substitute eggs with an aquafaba mousse and use coconut cream for whipping.

Storage/Reheating

This pistachio ice cream keeps beautifully in the freezer. I store it in an airtight container and enjoy it for up to 2 weeks. Before serving, I let it sit at room temperature for 5–10 minutes so it’s scoopable and perfectly creamy.

FAQs

Can I use pre-made pistachio paste?

Yes, but I prefer making it fresh for the best texture and flavor. Store-bought paste often has added sugar or oils.

Why is my ice cream not green?

That’s normal! Real pistachio ice cream has a more natural, pale green-beige color. The matcha powder adds color without affecting taste, but it’s optional.

Can I use salted pistachios?

No, I always use raw, unsalted pistachios for this recipe. Salted ones would overpower the sweetness and upset the balance.

Is this ice cream super sweet?

No, it’s softly sweetened, which lets the natural pistachio flavor shine. I find it perfect as-is, but I sometimes serve it with honey or fruit for added sweetness.

Can I double the recipe?

Absolutely. I double it all the time when serving guests. Just make sure to fold the whipped cream gently in larger batches to keep the texture airy.

Conclusion

If you’re craving pistachio ice cream that’s rich, flavorful, and made with real ingredients, this recipe is a must-try. It’s simple, elegant, and full of that unmistakable nutty flavor I love. Whether I serve it at a dinner party or just scoop a bowl for myself, it’s always a hit.

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