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Home » Recipes » Single Serving Desserts

By Joanie Zisk Published: Aug 25, 2016 · Updated: Apr 19, 2022 · This post may contain affiliate links · Please read my disclosure

Pistachio Ice Cream

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pistachio ice cream

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!

a blue and white striped cup filled with pistachio ice cream with a wooden spoon sticking out of the side.

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.

RELATED: 15 Easy Dessert Recipes For One

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How To Make Pistachio Ice Cream

See the recipe box below for ingredient amounts and full recipe instructions.

  1. Pour sweetened condensed milk into a bowl and stir in the seeds (or pour in vanilla extract instead).
a bowl of sweetened condensed milk and vanilla beans.
  1. In a separate bowl, pour in the heavy cream and whip until stiff peaks form, about 3 minutes.
  2. 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.

two pictures showing how to blend whipped cream into sweetened condensed milk.
  1. Pour half of the ice cream mixture into a freezer bowl or loaf pan and add 1 cup of chopped pistachios.
pouring pistachios into ice cream in a loaf pan.
  1. Top the pistachios with the remaining ice cream mixture.
  2. Using a knife, gently swirl the pistachios into the ice cream.
two pictures of pistachio ice cream in a rectangular dish. One with pistachios and the other picture is without nuts.
  1. 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

What Does No Churn Mean?

It means no ice cream maker is needed. All you need is a few minutes and an electric mixer.

How Do I Use A Vanilla Bean?

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.One picture showing how to scrape the beans out of a vanilla pod and a close up of what the vanilla beans look like.

Why Isn't The Pistachio Ice Cream Green?

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

  • Strawberry Ice Cream
  • Butter Pecan Ice Cream
  • Mint Chocolate Chip Ice Cream
  • Vanilla Ice Cream

RELATED: The Best Cookie Recipes For One

a bowl of pistachio ice cream with a scoop in the center.

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!

a small bowl of pistachio ice cream next to a floral napkin

Pistachio Ice Cream

Rich, creamy and no machine needed! This no-churn pistachio ice cream is going to be a favorite. It's thick, delicious and loaded with pistachios.
5 from 2 votes
Print Pin Rate
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Prep Time: 10 minutes
Chill: 6 hours
Total Time: 6 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 339kcal
Author: Joanie Zisk

Equipment

  • Mixing bowl
  • Electric hand mixer
  • 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

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.
  • 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 Facts
Pistachio Ice Cream
Amount Per Serving (12 servings)
Calories 339 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 12g75%
Polyunsaturated Fat 1g
Cholesterol 70mg23%
Sodium 72mg3%
Potassium 133mg4%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 610IU12%
Vitamin C 1mg1%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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About Joanie Zisk

Joanie Zisk is the creator of OneDishKitchen.com, the number one go-to site for single serving recipes. The aim of One Dish Kitchen is to inspire individuals with access to single serving recipes that will enable them to enjoy the preparation of a meal that will nourish both body and soul. Her website is filled with hundreds of easy, flavorful recipes that are tailored for those cooking for one. Joanie is the author of "The Ultimate Cooking For One Cookbook" and her recipes and food photography have been featured in various publications including, TODAY.com, Huffington Post, Real Simple, Self.com,Women’s Day, Buzzfeed, and others. Come say hello and follow Joanie on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

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    Recipe Rating




  1. J.Hegyi says

    August 15, 2022 at 5:07 pm

    Terrific recipe. You can also use any kind of nuts in this recipe.

    Reply
  2. Kimberly @ The Daring Gourmet says

    August 09, 2016 at 12:09 pm

    Pistachios are my all-time favorite nut and so is pistachio-flavored ice cream! This looks fabulous!

    Reply
  3. carrie @ frugal foodie mama says

    August 09, 2016 at 8:17 am

    LOVE the vanilla bean in this! 🙂 Looks amazing, Joanie!

    Reply
    • Holly says

      July 14, 2020 at 12:43 pm

      What can we Substitute for heavy cream?

      Reply
      • Joanie Zisk says

        July 14, 2020 at 4:38 pm

        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.

  4. Cathy | Lemon Tree Dwelling says

    August 08, 2016 at 9:19 pm

    I love that vanilla bean in there, and the pistachios? I'm a goner!

    Reply
  5. Patricia @ Grab a Plate says

    August 08, 2016 at 8:43 pm

    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!

    Reply
  6. Erin @ Dinners, Dishes, and Desserts says

    August 08, 2016 at 7:48 pm

    Pistachio is my husband's favorite! I haven't made it in far too long, I love that this is no churn!

    Reply
  7. Erin @ Texanerin Baking says

    August 08, 2016 at 12:06 pm

    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.

    Reply
  8. Katerina @ Diethood says

    August 08, 2016 at 10:58 am

    Oh, gosh, this looks fabulous!! And I love the pistachio flavor!

    Reply

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