Easy Pistachio Ice Cream Recipe

Homemade pistachio ice cream is one of those flavors that can either taste amazing or completely miss the mark. Too often, homemade versions end up icy, bland, overly sweet, or tasting nothing like pistachios! This no churn pistachio ice cream was developed to fix all of that.

The finished ice cream recipe with pistachio nuts all around in a dish.

As a pastry chef, I know texture is everything when it comes to frozen desserts, which is why this recipe uses a few key steps to make the creamiest no churn pistachio ice cream. Real roasted pistachios are blended into a smooth pistachio butter for rich, natural flavor, then the sweetened condensed milk is processed right into it so the base stays creamy instead of dense or gritty. A small amount of cream cheese makes the ice cream extra creamy, while almond extract enhances the pistachio flavor and a tiny bit of lemon juice brightens everything without making it taste lemony. Every step is designed to create a smoother texture, stronger flavor, and a scoop that tastes like real pistachio ice cream.

Check out my turtle ice cream and chocolate marshmallow ice cream too! Pistachio lover? My pistachio brownies are insane!

Why You'll Love This Homemade Pistachio Ice Cream Recipe

Easy to make: This is a no churn ice cream, so you do not need an ice cream machine, worry about egg yolks, custard bases, or any special equipment beyond a food processor and mixer.
Real pistachio flavor: Roasted pistachios are blended into a homemade pistachio butter, which gives the ice cream a deep, nutty flavor instead of relying on artificial flavoring. Pistachio paste will not work in this recipe, it has a lot of other ingredients added to it.
Ultra creamy texture: The combination of whipped heavy cream, sweetened condensed milk, and a small amount of cream cheese keeps the ice cream rich, smooth, and scoopable.
Balanced sweetness: A little salt and lemon juice keep the ice cream from tasting flat or overly sweet.
Better than store bought: The flavor is fresh, rich, and full of real pistachios, with a texture that feels creamy and luxurious kind of like gelato.

Jump to:

Why You'll Love This Homemade Pistachio Ice Cream Recipe
Baking Tips
Ingredients For Italian Pistachio Ice Cream
How to Make Pistachios Ice Cream
Tips For Making The Best Pistachio Ice Cream
Italian Pistachio Ice Cream Variations
How to Store Pistachio Nut Ice Cream
Easy Pistachio Ice Cream Recipe FAQs
More Sweet Treats
📖 Recipe

Baking Tips

Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!

I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.

Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time

Ingredients For Italian Pistachio Ice Cream

Labeled ingredients for the no churn ice cream recipe on the counter.

Roasted pistachios: Roasted pistachios give this ice cream its main flavor. They are blended in a food processor until they become a thick pistachio butter. Roasted pistachios have a deeper, nuttier taste than raw pistachios, which makes the finished ice cream taste much more flavorful.
Salt: A small amount of salt makes a huge difference in ice cream. It does not make the ice cream taste salty, it makes the pistachio flavor stronger and helps balance the sweetness from the condensed milk.
Heavy cream: Heavy cream is what gives no churn ice cream its light, creamy base. For the best texture, use full fat heavy whipping cream with about 36% milk fat. This allows the cream to whip to stiff peaks and gives the ice cream a rich, smooth texture once frozen.
Sweetened condensed milk: Sweetened condensed milk adds sweetness and helps keep the ice cream soft and creamy without an ice cream machine. In this recipe, it is blended directly into the pistachio butter so the base becomes extra smooth before the whipped cream is added.
Cream cheese: You only need a small amount, but it is important. Full fat brick style cream cheese helps offset the texture of the ground pistachios and makes the ice cream creamier. It also adds a subtle tang that balances the sweetness.
Almond and Vanilla extract: A little almond extract helps enhance the pistachio flavor. Pistachio almond have a natural flavor connection, so just a small amount makes the ice cream flavor taste more rounded and bakery style!
Lemon juice: This may sound unexpected, but just a tiny bit of lemon juice makes the pistachio flavor pop. It brightens the ice cream without making it taste like lemon.

See recipe card below for quantities.

How to Make Pistachios Ice Cream

Pistachios being ground up in a food processor to create a paste.

Make the pistachio butter. Add the pistachios and oil to a food processor and blend until a smooth paste forms. This can take some time, about 10 to 20 minutes depending on your food processor. Stop and scrape down the sides as needed.

Sweetened condensed milk being added to the pistachio nut butter in a food processor.

Measure out ¾ cup pistachio butter and set it aside. If there is any extra pistachio butter left in the food processor, remove it and save it for another use. Add the ¾ cup pistachio butter back to the food processor along with the entire can of sweetened condensed milk. Blend until completely smooth and well combined.

Cream cheese being added to the pistachio mixture in a white bowl on the counter.

Transfer the pistachio base mixture to a large bowl. Add the room temperature cream cheese and mix with a mixer until smooth and fully combined. Add the salt, lemon juice and vanilla and almond extract, then mix again until incorporated.

Heavy cream whipped until stiff peaks showing the peaks on a the whisk attachment.

In a separate bowl, whip the heavy cream until stiff peaks form.

Folding whipped cream into the pistachio base in a white bowl.

Gently fold the whipped cream into the pistachio mixture until combined. Be careful not to deflate the whipped cream.

The pistachios ice cream in a metal pan ready to be frozen.

Pour the mixture into a freezer safe container, cover, and freeze until firm, about 6 to 8 hours.

Hint: Make sure to really break down the pistachios in the food processor until they turn into a smooth, creamy nut butter. This step is important because if the pistachio butter is gritty or chunky, the ice cream can end up with a chalky texture instead of being smooth and creamy.

Ice cream pistachio in a glass dish with pistachios around it and on top.

Our Favorite Mix Ins

Crushed waffle cone pieces
Brownie pieces
Amarena cherries
Chopped baklava pieces
Honey swirl

Tips For Making The Best Pistachio Ice Cream

Use a food processor for the pistachio butter: A food processor is the best tool for breaking the pistachios down into a smooth butter. A blender may struggle unless it is very powerful.
Process the pistachios long enough: At first, the pistachios will look crumbly and dry. Keep going. The oils will release and the mixture will turn into pistachio butter.
Blend the sweetened condensed milk into the pistachio butter: Do not just stir it in by hand. Adding the condensed milk to the food processor helps smooth out the pistachio base and makes the final ice cream creamier.
Beat the cream cheese into the pistachio mixture before adding the whipped cream: This makes sure the cream cheese is completely smooth and evenly mixed into the base.
Whip the cream to stiff peaks: The whipped cream gives the ice cream structure. If it is under whipped, the ice cream may freeze too dense.
Fold gently: Once the whipped cream is added, fold slowly and carefully so the mixture stays light and airy.
Let it soften before scooping: Homemade no churn ice cream is best when it sits at room temperature for a few minutes before serving.

Italian Pistachio Ice Cream Variations

Extra pistachio: Fold in chopped roasted pistachios before freezing for more crunch and even stronger pistachio flavor.
Berry swirl: Swirl in raspberry, strawberry, or cherry jam before freezing. The tart berry flavor works beautifully with pistachio almond ice cream.
Chocolate pistachio: Fold in chopped dark chocolate or chocolate chunks for a richer version.
Dubai chocolate inspired: Add chopped chocolate and a little crispy kataifi or crunchy pastry pieces for a Dubai chocolate style pistachio ice cream.
Salted pistachio: Add a sprinkle of flaky salt on top before freezing for a sweet and salty finish.
Ice Cream Bars: Pour the ice cream into molds and dip in white chocolate or dark chocolate!

How to Store Pistachio Nut Ice Cream

Store the pistachio ice cream in a freezer safe container with a tight fitting lid. For the best texture, press a piece of plastic wrap or parchment directly onto the surface of the ice cream before adding the lid. This helps prevent ice crystals from forming.

The ice cream will keep well in the freezer for about 2 weeks. After that, it is still safe to eat, but the texture may become a little icier.

For the creamiest scoop, let the ice cream sit at room temperature for 5 to 10 minutes before serving. Since this is homemade no churn ice cream, it may freeze firmer than store bought ice cream, but it will soften beautifully once it sits for a few minutes.

An ice cream scoop scooping out the best pistachio ice cream in a metal container.

Easy Pistachio Ice Cream Recipe FAQs

What gives Pistachio Ice Cream its flavor?

Pistachio ice cream gets its flavor from real pistachios, especially when they are blended into a smooth pistachio butter or paste. This helps the pistachio flavor spread throughout the whole ice cream instead of just having little pieces mixed in. A small amount of almond extract also helps enhance that classic pistachio ice cream flavor without overpowering it.

Why is Pistachio Ice Cream green?

Pistachios naturally have a soft green color, so real pistachio ice cream can have a pale green or slightly earthy green shade. It usually will not be bright neon green unless food coloring is added. The final color depends on the pistachios, how many skins are left on, and whether the recipe uses any added coloring.