No Churn Pistachio Ice Cream

No Churn Pistachio Ice Cream Recipe – this rich and creamy ice cream is made without an ice cream machine! Loaded with pistachios, this wonderful ice cream is thick and so delicious and sure to be a favorite. Just 4 ingredients needed!

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


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, just 4 ingredients needed! If you like pistachios, you will absolutely love this rich and creamy pistachio ice cream.

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Ingredients

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

  • vanilla extract or a vanilla bean
  • sweetened condensed milk
  • heavy cream
  • pistachios

You’ll often see pistachio ice cream a green color. This is because it is colored with food coloring. In reality, pistachio ice cream is the color you see here. No food coloring is added.

RELATED: 15 Easy Dessert Recipes For One

How To 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 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.

How To Make Pistachio Ice Cream

  1. Pour a can of sweetened condensed milk into a bowl and stir in the seeds (or pour in vanilla extract instead).
  2. Add whipped cream.
  3. Mix well.
  4. Pour half of the ice cream mixture into a freezer bowl or loaf pan and add 1 cup of chopped pistachios.
  5. Top the pistachios with the remaining ice cream mixture.
  6. Swirl with a knife.
  7. Cover container with plastic wrap and freeze for at least 6 hours.

Enjoy!

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

Overhead view of two bowls of Pistachio Ice Cream with wooden ice cream spoons on a metal tray next to a floral napkin

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Pistachio Ice Cream Recipe

Pistachio Ice Cream | One Dish Kitchen

No Churn Pistachio Ice Cream

Prep Time: 7 hours
Total Time: 7 hours
Course: Dessert
Servings: 6 servings
Author: Joanie Zisk

Ingredients

  • 1 vanilla bean, pod *See notes
  • 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

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.
If you want to use vanilla extract instead of the seeds from a vanilla bean, use 1 teaspoon vanilla extract.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.

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Pistachio Ice Cream | ZagLeft
pistachio ice cream

9 thoughts on “No Churn Pistachio Ice Cream”

  1. Kimberly @ The Daring Gourmet

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

      1. 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.

  2. Patricia @ Grab a Plate

    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!

  3. Erin @ Dinners, Dishes, and Desserts

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

  4. Erin @ Texanerin Baking

    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.

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