No Churn Pistachio Ice Cream Recipe - this rich and creamy ice cream is made without an ice cream machine! Loaded with pistachios, this wonderful pistachio ice cream is thick and so delicious and sure to be a favorite. Just 4 ingredients needed!
Is there any dessert more wonderful than homemade ice cream, especially pistachio ice cream?
Making ice cream at home brings back many childhood memories. My grandfather loved making ice cream with all of his grandchildren. I remember sitting on his front porch in the summertime with my cousins and he would let us all take turns turning the crank on his old fashioned ice cream maker. The process seemed to take forever, but was always worth the wait.
Pistachio ice cream was his favorite flavor and it is also mine too.
Why This Recipe Works
- This wonderful pistachio ice cream recipe is the perfect one to use when you're craving ice cream. The ingredients are mixed together in a bowl and poured into a freezer safe dish to freeze. You don't even need an ice cream maker to make it.
- The ingredient list is small and simple, just 4 ingredients needed! If you like pistachios, you will absolutely love this rich and creamy pistachio ice cream.
Ingredients
See recipe box below for ingredient amounts and full recipe instructions.
- vanilla extract or a vanilla bean
- sweetened condensed milk
- heavy cream
- pistachios: I like to buy pistachios already shelled.
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How To Make This Recipe
- Pour a can of sweetened condensed milk into a bowl and stir in the seeds (or pour in vanilla extract instead).
- Fold in the whipped cream.
- Pour half of the ice cream mixture into a freezer bowl or loaf pan and add 1 cup of chopped pistachios.
- Top the pistachios with the remaining ice cream mixture.
- Swirl with a knife.
- Cover container with plastic wrap and freeze for at least 6 hours.
Enjoy!
Expert Tips
- Because this homemade pistachio ice cream recipe requires so few ingredients, it's important that you use exactly what is listed in the recipe card below. Don't substitute lower fat or lower sugar alternatives because the ice cream will not turn out right.
- Whipping cream whips up faster if the bowl you are using is cold. I suggest putting the bowl in the freezer for about 5-10 minutes before you are about to whip the cream. Also, leave the cream in the refrigerator until you are ready to use it.
- To store the ice cream, cover the top of the dish tightly to avoid freezer burn.
Frequently Asked Questions
You can purchase vanilla beans in the spice aisle of the grocery store. If you don't have any, feel free to use vanilla extract instead.
Split the vanilla bean down it's length using a very sharp knife and scrape out the seeds.
Pro Tip: Don't throw the empty vanilla pod away. You can use it to infuse milk with a subtle vanilla flavor and add it to your coffee.
Commercially prepared pistachio ice cream is usually a bright green color because food coloring is added. In our recipe, we do not use any food coloring.
Other No Churn Ice Cream Recipes
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Ingredients
- 1 vanilla bean pod *See notes
- 14-ounce can can sweetened condensed milk
- 2 cups heavy cream cold
- 1 cup pistachios chopped
Instructions
- Split the vanilla bean down it's length using a very sharp knife and scrape out the seeds with the tip of the knife.
- Pour the sweetened condensed milk into a large bowl and stir in the vanilla seeds.
- In a separate bowl, pour in the heavy cream and whip until stiff peaks form, about 3 minutes.
- Transfer the whipped cream to the bowl with the sweetened condensed milk and gently fold until completely mixed.
- Pour half of the ice cream mixture into a freezer container and top with the chopped pistachios.
- Top with remaining ice cream mixture.
- Using a knife, gently swirl the pistachios into the ice cream.
- Cover container with plastic wrap and freeze for at least 6 hours. The ice cream will become firmer the longer it is kept in the freezer.
Notes
- Because this homemade pistachio ice cream recipe requires so few ingredients, it's important that you use exactly what is listed in the recipe card below. Don't substitute lower fat or lower sugar alternatives because the ice cream will not turn out right.
- Whipping cream whips up faster if the bowl you are using is cold. I suggest putting the bowl in the freezer for about 5-10 minutes before you are about to whip the cream. Also, leave the cream in the refrigerator until you are ready to use it.
- To store the ice cream, cover the top of the dish tightly to avoid freezer burn.
- Don't throw the empty vanilla pod away. You can use it to infuse milk with a subtle vanilla flavor and add it to your coffee. If you want to use vanilla extract instead of the seeds from a vanilla bean, use 1 teaspoon vanilla extract.
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.
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!