If you’re looking for a rich, creamy frozen treat that’s a little more sophisticated than your usual vanilla or chocolate, this pistachio ice cream recipe is about to become your new favorite.
Made with real pistachios, no artificial coloring, and a luxuriously smooth custard base, it’s the perfect summer indulgence or dinner party dessert.
Why You’ll Love This Pistachio Ice Cream Recipe
- Authentic flavor: Uses real pistachios for a true nutty taste.
- No artificial dyes: Naturally pale green with no added food coloring.
- Creamy custard base: Silky-smooth texture that melts in your mouth.
- Customizable: Add chunks of chocolate, a dash of cardamom, or keep it pure and simple.
Ingredients for Pistachio Ice Cream Recipe
Here’s everything you’ll need to make this dreamy pistachio ice cream from scratch:
For the Ice Cream Base:
- 1 cup shelled, unsalted pistachios
- ¾ cup granulated sugar
- 2 cups whole milk
- 2 cups heavy cream
- 5 large egg yolks
- ½ tsp almond extract (optional but enhances pistachio flavor)
- Pinch of salt
Optional Substitutions:
- Use light cream instead of heavy for a slightly lighter version.
- Try honey in place of half the sugar for a floral sweetness.
- Add a splash of rose water for a Middle Eastern twist.
How to Make Pistachio Ice Cream
Step 1: Prep the Pistachios
- Place pistachios in a food processor and pulse until finely ground (don’t over-process into paste).
- Optional: Soak ground pistachios in milk for 30 minutes to deepen the flavor.
Step 2: Make the Custard Base
- In a saucepan, combine the milk, cream, and ½ cup sugar. Heat until steaming but not boiling.
- In a separate bowl, whisk egg yolks with the remaining sugar.
- Slowly pour the hot milk mixture into the egg yolks while whisking constantly (tempering).
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
- Stir in ground pistachios, salt, and almond extract.
Step 3: Strain and Chill
- Strain the mixture through a fine mesh sieve to remove solids (optional for smoother texture).
- Let cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
Step 4: Churn
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
- Transfer to a lidded container and freeze for at least 4 hours until firm.
Tips to Perfect It
- Use fresh pistachios – stale nuts can make your ice cream taste flat.
- Don’t skip the chilling step – a well-chilled base ensures better texture.
- Almond extract is your secret weapon – it subtly enhances pistachio notes.
Serving Suggestions
- Scoop into bowls and top with crushed pistachios and a drizzle of honey.
- Serve alongside desserts like this Triple Chocolate Mousse for an elegant pairing.
- Sandwich it between Easy Cinnamon Rolls for a creative ice cream sandwich.
Looking for a nutty dessert with a twist? This vanilla nut granola recipe from Recipes Paradise pairs perfectly with pistachio ice cream for a crunchy topping or a make-ahead breakfast treat.
Storage Tips
- Store in an airtight container in the coldest part of your freezer.
- Press parchment paper against the surface before sealing to prevent ice crystals.
- Best enjoyed within 2 weeks for optimal flavor and texture.
FAQs about Pistachio Ice Cream
u003cstrongu003eWhat do they use to flavor pistachio ice cream?u003c/strongu003e
Traditional recipes use ground pistachios and sometimes almond extract to enhance flavor.
u003cstrongu003eWhat enhances pistachio flavor?u003c/strongu003e
A small amount of almond extract or soaking pistachios in warm milk can bring out deeper nutty notes.
u003cstrongu003eWhy is my pistachio ice cream not green?u003c/strongu003e
Natural pistachio ice cream is a pale tan or light green; commercial versions use food coloring.
u003cstrongu003eWhat flavors pair well with pistachio?u003c/strongu003e
Pistachio pairs beautifully with chocolate, honey, cardamom, rose, and berries.
Final Thoughts
This homemade pistachio ice cream recipe is a celebration of pure, nutty flavor without any artificial extras. Whether you’re impressing guests or treating yourself, it’s a scoop above the rest. For more dessert inspiration, check out our creamy Caramel Cake or cozy Roasted Cauliflower and Garlic Soup to balance your meal.
Table of Contents
Pistachio Ice Cream
Ingredients
For the Ice Cream Base
- 1 cup shelled, unsalted pistachios Fresh pistachios are recommended for best flavor.
- ¾ cup granulated sugar
- 2 cups whole milk
- 2 cups heavy cream Light cream can be used for a lighter version.
- 5 large egg yolks
- ½ tsp almond extract Optional, but enhances pistachio flavor.
- 1 pinch salt
Instructions
Preparation
- Place pistachios in a food processor and pulse until finely ground (don’t over-process into paste).
- Optional: Soak ground pistachios in milk for 30 minutes to deepen the flavor.
Making the Custard Base
- In a saucepan, combine the milk, cream, and ½ cup sugar. Heat until steaming but not boiling.
- In a separate bowl, whisk egg yolks with the remaining sugar.
- Slowly pour the hot milk mixture into the egg yolks while whisking constantly (tempering).
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
- Stir in ground pistachios, salt, and almond extract.
Strain and Chill
- Strain the mixture through a fine mesh sieve to remove solids (optional for smoother texture).
- Let cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
Churning
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
- Transfer to a lidded container and freeze for at least 4 hours until firm.
