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Craving something creamy and nutty? Our Pistachio Ice Cream recipe is a must-try. It’s a dream come true for homemade ice cream lovers. With its silky texture and rich, nutty flavor, this ice cream is a delightful treat. And the best part? It’s incredibly simple to make, requiring just four ingredients and no ice cream maker! This recipe brings a homemade twist to a classic flavor, offering a perfect blend of simplicity and deliciousness. Whether you’re a seasoned ice cream aficionado or a beginner, this Pistachio Ice Cream is sure to impress.
Explore our delightful collection of small batch and single serving ice cream recipes! Discover the classic taste of our single serve Vanilla Ice Cream, the refreshing single serve Mint Chocolate Chip Ice Cream, the indulgent Chocolate Ice Cream, the tropical Coconut Ice Cream, the rich and creamy small batch Butter Pecan Ice Cream, and the fruity small batch Strawberry Ice Cream. Perfect for any ice cream craving!
Table of Contents
Why You’ll Love This Pistachio Ice Cream Recipe
- Super Simple: Only four ingredients and no need for an ice cream maker.
- Rich Flavor: The pistachios provide a deep, nutty taste that’s both unique and satisfying.
- Creamy Texture: The combination of heavy cream and sweetened condensed milk creates a luxuriously smooth texture.
- Versatile Dessert: Perfect as a standalone treat or as a base for creative toppings.
- Crowd-Pleaser: Loved by all ages, it’s ideal for gatherings or a family treat.
What Is No-Churn Ice Cream?
No-churn ice cream refers to ice cream that’s made without the use of an ice cream maker or machine. The magic lies in the base ingredients, usually heavy cream and condensed milk, which create a smooth and creamy texture when mixed and frozen. This method is perfect for home cooks who love ice cream but don’t have the space or budget for an ice cream machine.
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 a vanilla bean. Vanilla adds a subtle, sweet flavor.
- Sweetened condensed milk: This is the key to creamy, no-churn ice cream. If you’re looking to reduce sugar, opt for a low-sugar version. Leftover sweetened condensed milk can be used in a mini Tres Leches Cake or Microwave Fudge.
- Heavy cream: It is best to use heavy cream or heavy whipping cream for the creamiest texture. We use heavy cream in many of our single serving and small batch recipes. You might like to consider using any leftover cream in Lemon Cheesecake Mousse, a Lime Posset, or Tiramisu.
- Pistachios: Use unsalted and shelled pistachios. You can adjust the quantity depending on your preference for a more intense flavor.
Recipe Variations
Switch things up with these tasty twists:
- Chocolate Chip: Stir in a handful of chocolate chips before freezing for a chocolatey surprise.
- Minty Fresh: Add a few drops of mint extract for a refreshing variant.
- Lemon Zest: Mix in some lemon zest for a citrusy note.
- Caramel Swirl: Fold in caramel sauce before freezing for a sweet and gooey addition.
Using A Vanilla Bean In Pistachio Ice Cream: A Simple Guide
Vanilla beans, available in the spice section of most grocery stores, are a gourmet alternative to vanilla extract. If you’re new to using them, here’s a simple guide:
- Purchase Vanilla Beans: Look for them in the spice aisle. If unavailable, vanilla extract is a suitable substitute.
- Preparation: Using a sharp knife, carefully split the vanilla bean lengthwise. Gently scrape out the seeds with the back of your knife. These seeds are what you’ll use in recipes for a rich vanilla flavor.
- Additional Uses for the Pod: Don’t discard the scraped-out pod. It still has plenty of flavors. One great tip is to immerse it in milk, which you can then use to flavor your coffee, tea, or baking recipes. This imparts a delicate vanilla essence.
Remember that a little goes a long way with vanilla beans. Their flavor is more concentrated than extract, so use them sparingly to achieve the desired taste in your dishes.
How To Make Pistachio Ice Cream
These step-by-step 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.
- Start with Condensed Milk: In a mixing bowl, add sweetened condensed milk. Stir in vanilla seeds or add vanilla extract, blending well.
- Whip the Cream: In a different bowl, pour in the heavy cream. Whip it using a mixer until stiff peaks form, which usually takes about 3 minutes. Remember, stiff peaks mean the cream stands upright when the beaters are lifted.
- Combine Mixtures: Gently fold the whipped cream into the bowl with the sweetened condensed milk. Mix carefully until fully incorporated, maintaining a light and fluffy texture.
- Layer with Pistachios: Pour half of this ice cream mixture into a freezer-safe bowl or loaf pan. Sprinkle 1 cup of chopped pistachios evenly over it.
- Add Remaining Mixture: Cover the pistachios with the rest of the ice cream mixture.
- Swirl in Pistachios: Use a knife to gently swirl the pistachios into the ice cream, creating a marbled effect.
- Freeze to Set: Cover the container with plastic wrap. Freeze for a minimum of 6 hours. For a firmer consistency, keep it in the freezer for longer.
Expert Tips
- Adhere to Ingredient Specifications: For this homemade pistachio ice cream, stick precisely to the ingredients listed. Avoid using lower fat or sugar substitutes. The recipe’s success hinges on these specific ingredients, ensuring the ice cream sets correctly and retains its intended flavor and texture.
- Chill Your Equipment for Better Whipping: Enhance the whipping process of your cream by chilling your mixing bowl. Place the bowl in the freezer for about 5-10 minutes before you start. Additionally, keep the cream in the refrigerator right up until it’s time to use it. This tip helps in achieving a fluffier, more stable whipped cream, crucial for the ice cream’s creamy texture.
- Proper Storage to Prevent Freezer Burn: To maintain the quality and taste of your pistachio ice cream, store it correctly. Cover the top of the ice cream container tightly with plastic wrap or a lid. This method prevents freezer burn and preserves the ice cream’s creamy texture and rich flavor over time.
Frequently Asked Questions
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. For a more vibrant green color, you can blend a handful of spinach or a small amount of matcha powder with the milk. These natural ingredients enhance the color without affecting the flavor.
Absolutely! Substitute the heavy cream and sweetened condensed milk with full-fat coconut milk or any other plant-based milk and cream alternatives for a dairy-free version.
RELATED: The Best Cookie Recipes For One
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 would like information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page. For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this 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!
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 1 vanilla bean pod
- 2 cups heavy cream cold
- 1 cup pistachios chopped
Instructions
- Start with Condensed Milk: In a mixing bowl, add sweetened condensed milk. Stir in vanilla seeds or add vanilla extract, blending well.
- Whip the Cream: In a different bowl, pour in the heavy cream. Whip it using a mixer until stiff peaks form, which usually takes about 3 minutes. Remember, stiff peaks mean the cream stands upright when the beaters are lifted.
- Combine Mixtures: Gently fold the whipped cream into the bowl with the sweetened condensed milk. Mix carefully until fully incorporated, maintaining a light and fluffy texture.
- Layer with Pistachios: Pour half of this ice cream mixture into a freezer-safe bowl or loaf pan. Sprinkle 1 cup of chopped pistachios evenly over it.
- Add Remaining Mixture: Cover the pistachios with the rest of the ice cream mixture.
- Swirl in Pistachios: Use a knife to gently swirl the pistachios into the ice cream, creating a marbled effect.
- Freeze to Set: Cover the container with plastic wrap. Freeze for a minimum of 6 hours. For a firmer consistency, keep it in the freezer for longer.
Notes
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!