Pistachio Nut Ice Cream
This easy homemade Pistachio Ice Cream is rich, creamy, and full of real pistachio flavor. Made with simple ingredients, and pistachios blended into a smooth nut butter, every bite is perfectly nutty, sweet, and luxuriously creamy. It is the kind of homemade ice cream that feels special, but is still so easy to make!!
Equipment
- Food Processor
- Handheld or stand mixer
- Measuring Spoons
- Measuring Spoons
Ingredients
Pistachio Ice Cream
- 1 and ¾ cups roasted pistachios plus 1 and ½ teaspoons flavorless oil *see notes about roasting pistachios
- 14 oz sweetened condensed milk
- 3 oz cream cheese, brick style full fat, room temperature
- ⅛ teaspoon fine kosher salt
- 2 teaspoons lemon juice
- ¾ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cups heavy cream cold
Instructions
Easy Pistachio Ice Cream
- 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.
- 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.
- 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, vanilla, and almond extract, then mix again until incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pistachio mixture until combined. Be careful not to deflate the whipped cream.
- Pour the mixture into a freezer safe container, cover, and freeze until firm, about 6 to 8 hours.
Notes
*I like to roast pistachios in a 350°F oven for 8-10 minutes. Spread the nuts out evenly on a foil or parchment lined baking sheet.
Store the 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 change.
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.
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