Rich and creamy pistachio ice cream made without an ice cream machine! Loaded with pistachios, this wonderful ice cream is incredibly rich and thick. Just 4 ingredients are needed!
This pistachio ice cream recipe brings back many childhood memories. My grandfather loved making ice cream with all of his grandchildren and pistachio was his favorite flavor. 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 and I could hardly wait for the ice cream to be done.
Our easy pistachio ice cream recipe is made without an ice cream maker. Instead, the ingredients are all mixed together in a bowl and poured into a freezer-safe dish like a glass loaf pan, and placed in the freezer until firm.
It's incredibly easy to make and tastes amazing!
Why This Recipe Works
- No ice cream maker is needed.
- Just 4 ingredients!
- Made without food coloring or dyes.
Ingredients
- Vanilla: Use either vanilla extract or a vanilla bean.
- Sweetened condensed milk: This ingredient is just milk that has had most of the water removed and sugar has been added.
- Heavy cream: It is best to use heavy cream or heavy whipping cream.
- Pistachios: I buy shelled pistachios for convenience.
See below for ways to use leftover ingredients.
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How To Make Pistachio Ice Cream
See the recipe box below for ingredient amounts and full recipe instructions.
- Pour sweetened condensed milk into a bowl and stir in the seeds (or pour in vanilla extract instead).
- 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.
Pro Tip: Stiff peaks are formed when you lift up your beater and you see a nice peak that stands straight up in the bowl.
- 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.
- Using a knife, gently swirl the pistachios into the ice cream.
- Cover the 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.
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
It means no ice cream maker is needed. All you need is a few minutes and an electric mixer.
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 its 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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Pistachio Ice Cream
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
- loaf pan
Ingredients
- 1 vanilla bean pod ( or use 1 teaspoon of vanilla extract )
- 1 (14-ounce 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.
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.
J.Hegyi says
Terrific recipe. You can also use any kind of nuts in this recipe.
Kimberly @ The Daring Gourmet says
Pistachios are my all-time favorite nut and so is pistachio-flavored ice cream! This looks fabulous!
carrie @ frugal foodie mama says
LOVE the vanilla bean in this! 🙂 Looks amazing, Joanie!
Holly says
What can we Substitute for heavy cream?
Joanie Zisk says
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.
Cathy | Lemon Tree Dwelling says
I love that vanilla bean in there, and the pistachios? I'm a goner!
Patricia @ Grab a Plate says
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!
Erin @ Dinners, Dishes, and Desserts says
Pistachio is my husband's favorite! I haven't made it in far too long, I love that this is no churn!
Erin @ Texanerin Baking says
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.
Katerina @ Diethood says
Oh, gosh, this looks fabulous!! And I love the pistachio flavor!