Pistachio Ice Cream

Pistachio ice cream is a delicious dessert that has a great nutty taste of the pistachios combined with the creamy texture. It is a pleasant treat for your loved ones, family, and friends. It is perfect to serve at a party, potluck, or make for a special occasion.

Summer is a great time to churn a variety of ice cream flavors in your ice cream machine and this pistachio flavor ice cream is a must-try. This gluten-free no-cook homemade pistachio ice cream is made with no eggs in the Cuisinart ice cream maker with just 5 ingredients.

Jump to:

• Ingredients
• Instructions
• Serving Suggestions
• Variations
• Equipment
• Storage
• Top tip
• 📖 Recipe
• 💬 Comments

Ingredients

Pistachio ice cream is made with no eggs and needs very few ingredients. The main ingredient is pistachios. You will need raw-shelled unsalted pistachios for the ice cream for the nice nutty flavor and the green color.

The other ingredients are heavy whipping cream, whole milk, sugar, and a pinch of salt. Whole milk ensures the ice cream turns out with a creamy texture. If you use low-fat milk then it will be less creamy and will also take a little longer to churn.

There is no need for any green food coloring to make the ice cream green. The pistachio gives the ice cream its vibrant green color. Also, it is optional to add vanilla extract. The pistachios give a nutty pistachio taste to the ice cream.

Instructions

Making pistachio ice cream at home without eggs is very easy. This is a no-cook recipe and the first step is to blend the pistachios with milk, sugar, and a pinch of salt into a fine smooth mixture ensuring the pistachios are well blended and the sugar is dissolved completely.

Transfer the milk mixture into a medium bowl and add the heavy whipping cream and vanilla extract to it. Gently stir the mixture with a spoon and chill it in the fridge for about two hours.

After chilling the mixture, stir it once to make it of even consistency. Pour it into the ice cream maker bowl and churn it for about 25 minutes as per the manufacturer's instructions. The pistachio ice cream is ready and will be of soft-serve consistency. You can enjoy it right away or freeze it for 5-6 hours to make it firmer.

Transfer the soft serve ice cream into an air-tight container and top it with some sliced pistachios. Alternatively, you can also add the sliced pistachio nuts just about 5 minutes before the ice cream maker is done churning.

Serving Suggestions

Pistachio ice cream can be eaten directly out of the ice cream maker while it has a soft serve consistency. It is best to allow it to firm up in the freezer for 5-6 hours before serving.

While serving, you can garnish it with some chopped pistachios or even sliced almonds. You can serve it in waffle cones, waffle bowls, sugar cones, or even as one of the flavors of banana split sundae.

Variations

This homemade no-cook n-egg pistachio ice cream is also gluten-free and made with only a few ingredients. There is only a slight variation you can do to the recipe if you like.

• Low-fat milk - instead of whole milk, if you use low-fat milk, the ice cream will turn out to be less creamy in texture.
• Add-ins - The chopped pistachios can be added towards the end while churning the ice cream or can be layered in the ice cream container while transferring the ice cream for freezing.
• Almond extract - instead of vanilla extract you can also use half a teaspoon almond extract.

Equipment

I have made this pistachio ice cream in the Cuisinart ICE 100 gelato and ice cream maker. However, you can use any ice cream machine. If you are using the freezer bowl type of machine then you will have to freeze the bowl for about 24 hours before churning the ice cream.

It is very convenient and easy to use the compressor ice cream makers. If you are looking for an ice cream maker for your family's needs then check out this post on which ice cream maker to buy.

Storage

Just like most homemade ice cream, pistachio ice cream can be stored in an air-tight container in the freezer for up to a month. You may see a tiny layer of ice crystals on the surface of the ice cream after a couple of weeks but you can scoop it easily. Ice creams made at home are absolutely irresistible and would not last that long in the freezer 🙂

Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.

📖 Recipe