This No Churn Pistachio Ice Cream is an ultra-creamy, rich, and super delicious ice cream made with real roasted pistachios and pistachio butter. The best part? It’s a no-churn, eggless, 5-minute recipe that is perfect for summer.
Made using just 5 ingredients, this no-churn ice cream takes only 10 minutes of your time. Plus, you don’t need an ice cream maker or fancy tools to enjoy this homemade delight.
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Table of contents
It is a vegetarian and gluten-free ice cream that can also be made vegan with a tiny adjustment.
About Pistachio Ice Cream
This homemade pistachio ice cream isn’t your regular pistachio ice cream. It’s a super flavorful, nutty, and delicious ice cream with a subtle floral touch from rose extract and the nutty crunch of real pistachios. Making this homemade ice cream is simple and easy.
The creaminess comes from cold whipped cream, and the overall flavor is boosted with real pistachio paste, crushed roasted pistachios, and a dash of rose extract. It’s a fuss-free, eggless dessert that is indulgent and festive at the same time.
With just a handful of ingredients and no churning or cooking, this quick dessert comes together in minutes.
Whether you are making it for a dinner party, a family treat, a summer celebration, or just want to treat yourself with something sweet, this classic dessert is the one that’s going to be your go-to frozen recipe.
Why You’ll Love the Recipe
This Pistachio Ice Cream
is no-churn & easy to make
requires no ice cream maker
is eggless
is beginner-friendly
is made with real pistachios
is ready in just 10 mins
is creamy & scoopable
is a delicious summer dessert
has a hint of rose
stores well for up to 1 month
Ingredients
This creamy pistachio ice cream recipe uses basic ingredients:
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Whipping cream: Chilled whipping cream is one of the main ingredients of this recipe. It gives the base a light and airy texture for that melt-in-the-mouth scoop.
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Sweetened condensed milk: It sweetens the ice cream base and keeps it ultra creamy. You can use both homemade and store-bought sweetened condensed milk in this recipe.
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Pistachio paste: It adds bold, nutty flavor and a natural green tint to this ice cream recipe.
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Roasted pistachios: Crushed roasted pistachios add crunch and nutty texture to this recipe. I used some in the base and also sprinkled some on top for texture.
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Green food color: I also added a few drops of green food color. It is an optional ingredient added only to give it a look like classic pistachio kulfi, but optional.
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Rose extract: A few drops of rose extract are added for a floral twist that elevates the flavor of pistachio. Adding this extract is totally optional.
How to Make Pistachio Ice Cream
Making this ice cream is very simple. Start by pounding roasted pistachios into a coarse powder; this adds texture and brings out a deep nutty flavor.
In a large bowl, whip cold whipping cream until soft peaks form. Then add the pistachio paste, sweetened condensed milk, and food color. Whisk again until well combined.
Next, add the coarsely ground pistachios and a few drops of rose extract. Mix until just combined. Pour the mixture into a freezer-safe container. Smooth the top, then sprinkle the reserved crushed pistachios over it.
Cover the container and freeze for 6–8 hours or overnight. Before serving, let it sit at room temperature for 5–7 minutes so it’s easy to scoop. Enjoy your homemade pistachio ice cream!
Variations
Cardamom Rose Pistachio Ice Cream
If you love Indian ice cream flavours like kesar pista ice cream, then you can also make cardamom rose pistachio ice cream by adding ground cardamom to this ice cream. It will give this ice cream a traditional kulfi-style twist.
Pistachio Almond Ice Cream
Replace half the pistachios with slivered almonds for a mix of nutty taste and texture.
Chocolate Pistachio Ice Cream
Love chocolate pistachio dessert? Then mix in chocolate chips or dark chocolate chunks for a modern take.
Kulfi-Style Ice Cream
If you love kulfi, then add saffron, cardamom, and chopped nuts for a more Indian dessert experience.
Serving Suggestions
This ice cream tastes great just as it is as a dessert. Simply garnish with chopped pistachios and dried rose petals. Simply scoop into a cone or bowl and enjoy as an after-meal dessert or a sweet snack.
You can also pair it with warm strawberry brownies, crêpes or viral Dubai chocolate. You can also serve it as part of a rich Indian dessert plate along with warm gulab jamun, moong dal halwa, or walnut halwa.
For a change, you can also serve it as a frozen layer between two chocolate chip cookies for a pistachio ice cream sandwich.
Storage Suggestions
It is best enjoyed within 1 month for the creamiest texture. To keep it fresh, store it in a freezer-safe airtight container for up to 1 month.
Simply let it sit at room temperature for a few minutes before scooping to soften naturally.
Tips & Tricks to Make the Best Pistachio Ice Cream
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Whipping cream: For the best creamy taste and texture, use full-fat, cold whipping cream.
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Chilling: You can also freeze the mixing bowl for 15 minutes before whipping.
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Whipping: Don’t over-whip the cream. Just stop it at soft peaks to avoid a grainy texture.
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Pistachio paste: You can use both homemade and store-bought pistachio paste for a creamy, nutty taste. You only need to add 1/2 cup of pistachio paste, it’s more than enough. Don’t overdo it.
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Rose extract: It is an optional ingredient. Just add only a few drops to make the flavor extra special, but adding it is entirely optional. You can also use rose water instead of rose extract.
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Topping: Always reserve some pistachios for topping, as it adds that final crunch.
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Other flavours: I added rose extract in this recipe. You can also add pistachio extract, almond extract, or vanilla extract for a different flavour.
Pistachio Ice Cream (Step-by-step photo instructions)
How to Make Pistachio Ice Cream
- Pound the roasted pistachios into a coarse powder using a mortar and pestle or food processor. In a large mixing bowl, whip the cold whipping cream until soft peaks form.
- Gently fold in the pistachio paste, sweetened condensed milk, and green food color (if using). Whisk until the mixture is smooth.
- Add the coarsely powdered pistachios, reserving 2 tablespoons for topping. Add a few drops of rose extract and mix again. Pour the mixture into a freezer-safe container and smooth the top. Sprinkle the reserved pistachio powder on top.
- Cover and freeze for 6–8 hours or overnight until firm. Let the ice cream thaw for 5–7 minutes before scooping. Scoop, garnish with roasted pistachios and dried rose petals, and enjoy it chilled.
Recipe Card
Pistachio Ice Cream [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 10 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | International | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 310 calories | 1 |
INGREDIENTS
For Pistachio Ice Cream
- 400 ml whipping cream (cold)
- 1 can (400 g) sweetened condensed milk
- ½ cup pistachio paste
- 1 cup roasted pistachios
- A few drops of green food color (optional)
- A few drops of rose extract (optional)
INSTRUCTIONS:
How to Make Pistachio Ice Cream
- Pound the roasted pistachios into a coarse powder using a mortar and pestle or food processor. In a large mixing bowl, whip the cold whipping cream until soft peaks form.
- Gently fold in the pistachio paste, sweetened condensed milk, and green food color (if using). Whisk until the mixture is smooth.
- Add the coarsely powdered pistachios, reserving 2 tablespoons for topping. Add a few drops of rose extract and mix again. Pour the mixture into a freezer-safe container and smooth the top. Sprinkle the reserved pistachio powder on top.
- Cover and freeze for 6–8 hours or overnight until firm. Let the ice cream thaw for 5–7 minutes before scooping. Scoop, garnish with roasted pistachios and dried rose petals, and enjoy it chilled.
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NOTES:
- Don’t over-whip the cream. Just stop it at soft peaks to avoid a grainy texture.
- Rose extract is an optional ingredient. Just add only a few drops to make the flavor extra special, but adding it is entirely optional. You can also use rose water instead of rose extract.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/pistachio-ice-cream/
