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This easy, small batch pistachio ice cream is made with just four simple ingredients and no ice cream maker needed. It’s rich, creamy, and filled with chopped pistachios in every bite, making it a delicious homemade treat that’s perfect for any time of year.
Featured Comment
“Made this for my pistachio loving hubby and he did in fact love it. He loved the texture and the taste…”
– Susan
Why You’ll Love This Recipe
- Easy to Make: Just four ingredients and no ice cream maker needed.
- Delicious Pistachio Flavor: Chopped pistachios add a rich, nutty taste.
- Smooth & Creamy: Whipped cream and sweetened condensed milk create a velvety texture.
- Great Anytime Treat: Enjoy on its own or with your favorite toppings.
- Always a Hit: A favorite with both kids and adults.
What I love most about this homemade pistachio ice cream is how incredibly simple it is to make, yet it tastes like something you’d find in a specialty shop. There’s no need for an ice cream machine or any fancy equipment. Just a few basic ingredients and a little bit of patience while it freezes.
The magic happens when the sweetened condensed milk blends with the whipped cream to form a smooth, creamy base that holds up beautifully in the freezer. Stir in a handful of chopped pistachios, and you’ve got a batch of homemade ice cream that feels both comforting and special. This is the kind of recipe I turn to when I want something easy and impressive, and I think you’ll love it just as much as I do.
Looking for more small batch and single serving ice cream recipes! Try our single serve vanilla ice cream, single serve mint chocolate chip ice cream, single serve chocolate ice cream, small batch coconut ice cream, small batch butter pecan ice cream, and small batch strawberry ice cream.
Ingredients
If you have any ingredients leftover from this easy pistachio ice cream recipe, check out our Leftover Ingredients Recipe Finder.
- Vanilla: Use pure vanilla extract or scrape the seeds from a vanilla bean. Adds a subtle, sweet flavor.
- Sweetened condensed milk: Essential for a creamy, no-churn ice cream. Choose a low-sugar version if you’d like to reduce the sweetness. Use leftovers in a mini tres leches cake or small batch of microwave fudge.
- Heavy cream: Use heavy cream or heavy whipping cream for the smoothest texture. Leftover cream works well in single serving lemon cheesecake mousse, a single serving lime posset, or tiramisu for one.
- Pistachios: Use unsalted, shelled pistachios. Adjust the amount based on how strong you want the pistachio flavor to be.
Expert Tip: Using a Vanilla Bean
Vanilla beans add rich flavor and tiny flecks throughout the ice cream. To use one, slice it lengthwise and scrape out the seeds – those go directly into the mixture. Don’t toss the pod! Simmer it in milk for coffee or baking for an extra layer of flavor.
Flavor Variations
Customize your pistachio ice cream with these simple mix-ins:
- Chocolate Chip: Add a handful of chocolate chips before freezing.
- Mint: Stir in a few drops of mint extract for a fresh, cool flavor.
- Lemon Zest: Mix in lemon zest for a bright citrus touch.
- Caramel Swirl: Gently fold in homemade caramel sauce before freezing for added sweetness.
How To Make Pistachio Ice Cream
These photos and instructions help you visualize how to make homemade pistachio ice cream. See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Base: In a mixing bowl, combine the sweetened condensed milk with vanilla seeds or extract. Stir until fully blended.
- Whip the Cream: In a separate bowl, whip the heavy cream with a mixer until stiff peaks form, about 3 minutes.
- Combine: Gently fold the whipped cream into the condensed milk mixture until smooth and fluffy.
- Layer: Pour half of the mixture into a freezer-safe container or loaf pan. Sprinkle 1 cup of chopped pistachios evenly over the top.
- Top and Swirl: Add the remaining ice cream mixture. Use a knife to gently swirl the pistachios into the base.
- Freeze: Cover with plastic wrap and freeze for at least 6 hours or until firm.
Expert Tips
- Stick to the Ingredients: Use the exact ingredients listed—avoid low-fat or low-sugar substitutes. They can affect the texture and how well the ice cream sets.
- Chill Your Bowl: For best results, chill your mixing bowl in the freezer for 5–10 minutes before whipping the cream. Keep the cream cold until you’re ready to use it for fluffier, more stable whipped cream.
- Store Properly: Cover the ice cream tightly with plastic wrap or a lid to prevent freezer burn and keep it smooth and flavorful.
Frequently Asked Questions
Commercial pistachio ice cream is often bright green because food coloring is added. In this recipe, we don’t include food coloring, so the ice cream will have a more natural, muted tone. For a brighter green color, you can add a few drops of green food coloring. If you prefer a natural option, blend a handful of spinach or a small amount of matcha powder with the condensed milk, these enhance the color without changing the flavor.
Yes, but make sure they are unsalted. Roasted pistachios will give the ice cream a deeper, toastier flavor.
At least 6 hours, but overnight is best for a firmer consistency.
It will stay fresh for up to 2 weeks when stored in an airtight container.
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Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch pistachio ice cream or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Get a Quick Recipe Overview
Small Batch Pistachio Ice Cream
Equipment
- 3 qt Loaf Pan or similar size freezer safe pan
Ingredients
- 1 (14-ounce can) sweetened condensed milk
- 1 teaspoon vanilla extract or use the seeds from 1 vanilla bean pod
- 2 cups heavy cream -cold
- 1 cup pistachios -chopped
Instructions
- In a mixing bowl, combine the sweetened condensed milk with vanilla seeds or extract. Stir until fully blended.
- In a separate bowl, whip the heavy cream with a mixer until stiff peaks form, about 3 minutes.
- Gently fold the whipped cream into the condensed milk mixture until smooth and fluffy.
- Pour half of the mixture into a freezer-safe container or loaf pan. Sprinkle chopped pistachios evenly over the top.
- Add the remaining ice cream mixture. Use a knife to gently swirl the pistachios into the base.
- Cover with plastic wrap and freeze for at least 6 hours or until firm.
Notes
- Stick to the Ingredients: Use the exact ingredients listed—avoid low-fat or low-sugar substitutes. They can affect the texture and how well the ice cream sets.
- Chill Your Bowl: For best results, chill your mixing bowl in the freezer for 5–10 minutes before whipping the cream. Keep the cream cold until you’re ready to use it for fluffier, more stable whipped cream.
- Store Properly: Cover the ice cream tightly with plastic wrap or a lid to prevent freezer burn and keep it smooth and flavorful.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Made this for my pistachio loving hubby and he did in fact love it. He loved the texture and the taste. I have an ice cream maker but was curious to try this recipe that didn’t need the machine. it was simple and easy to make. Came together quickly and then just put it in the freezer. I used those little tin loan pans which worked fine. Once the ice cream was properly frozen I just transferred it to a tupperware tub. will definitely make this again and try other variations.
Terrific recipe. You can also use any kind of nuts in this recipe.
Pistachios are my all-time favorite nut and so is pistachio-flavored ice cream! This looks fabulous!
LOVE the vanilla bean in this! 🙂 Looks amazing, Joanie!
What can we Substitute for heavy cream?
Hi Holly,
For best results, you really need to use a high fat cream. You could try making the ice cream with half & half but I haven’t tested it so I don’t know how it will turn out. I highly recommend using heavy cream in this recipe.
I love that vanilla bean in there, and the pistachios? I’m a goner!
All I want to do lately is eat ice cream! And this is one I can’t wait to try! Those pistachios are amazing and love that you’ve used actual vanilla bean — mmmm!
Pistachio is my husband’s favorite! I haven’t made it in far too long, I love that this is no churn!
I hope the heat dies down soon! I know how awful it can be in Texas. 🙁 I love that this is no-churn! I never have room for the ice cream freezer bowl.
Oh, gosh, this looks fabulous!! And I love the pistachio flavor!