Pistachio Ice Cream Recipe – Creamy, Nutty, and Irresistible
1. Introduction
When it comes to homemade ice cream, nothing quite compares to the rich, nutty flavor of pistachio ice cream. It’s creamy, dreamy, and packed with the distinct taste of roasted pistachios, making it the perfect indulgence on a hot day or after a delicious meal. Whether you’re a pistachio lover or just looking to try something new, this pistachio ice cream recipe is the ideal way to bring a bit of gourmet flair to your freezer.
The best part? Making pistachio ice cream at home is easier than you think! With just a few simple ingredients, you can create a smooth, luscious dessert that’s way better than anything you’ll find in the store. This recipe is fully customizable—whether you prefer it with extra crunch from chopped pistachios or a smoother texture, this pistachio ice cream can be adapted to your taste. In this guide, I’ll show you how to make this delicious ice cream from scratch, share some tips for the best results, and provide variations you can try. Let’s dive into making this dreamy treat!
2. Ingredients Breakdown
Here’s a rundown of the ingredients you’ll need to make the best pistachio ice cream:
For the Ice Cream Base:
- Pistachios (1 cup, shelled): The star ingredient! Roasted pistachios give the ice cream its signature flavor and texture. You can buy roasted pistachios or roast them yourself by baking raw pistachios at 350°F (175°C) for about 10 minutes. If you’re looking for a smoother ice cream, you can blend the pistachios into a paste.
- Whole Milk (1 ½ cups): Whole milk adds creaminess to the ice cream base. You can use skim milk or a dairy-free alternative like almond milk if you prefer, though the texture might be slightly different.
- Heavy Cream (1 ½ cups): Heavy cream provides the rich, smooth texture we associate with ice cream. It’s essential for a creamy consistency. If you want a lighter version, you can reduce the heavy cream, but the texture will be less indulgent.
- Granulated Sugar (¾ cup): Sugar sweetens the base and helps create the soft texture. You can reduce the amount of sugar if you prefer a less sweet ice cream.
- Egg Yolks (4 large): Egg yolks create the custard base for the ice cream, giving it a rich, velvety texture. If you prefer an egg-free version, you can use cornstarch to thicken the custard (see the tips section for more details).
- Vanilla Extract (1 teaspoon): A little vanilla adds depth to the flavor without overshadowing the pistachios.
- Salt (a pinch): A pinch of salt enhances the natural sweetness and flavor of the pistachios and balances the richness of the cream.
Optional Toppings and Add-ins:
- Chopped Pistachios (¼ cup): Add these as a topping for extra texture and flavor. You can also mix them into the ice cream if you prefer some crunch in every bite.
- Chocolate Chips (optional): A handful of mini chocolate chips can be folded into the ice cream base for a delicious contrast of flavors.
Common Substitutions:
- Milk and Cream: For a dairy-free version, substitute the whole milk and heavy cream with coconut milk and coconut cream for a tropical twist. The flavor will be slightly different but still delicious.
- Egg Yolks: If you want to make an egg-free version, you can replace the egg yolks with cornstarch (about 2 tablespoons). Simply whisk the cornstarch into the milk before cooking.
3. Step-by-Step Instructions
Making pistachio ice cream from scratch is easier than you might think! Just follow these simple steps:
Step 1: Prepare the Pistachios
- Roast the Pistachios: If you’re using raw pistachios, roast them at 350°F (175°C) for 10 minutes, stirring halfway through. Once roasted, let them cool completely.
- Grind the Pistachios: Once cooled, pulse half of the pistachios in a food processor until finely ground (you should have about ½ cup of ground pistachios). The rest can be coarsely chopped and set aside for the topping.
Step 2: Make the Custard Base
- Heat the Milk and Cream: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it’s hot but not boiling (about 170°F or 75°C). Stir occasionally to prevent scorching.
- Whisk the Egg Yolks and Sugar: While the milk mixture heats up, whisk the egg yolks and granulated sugar together in a separate bowl until the mixture is pale and thick.
- Temper the Eggs: Once the milk mixture is hot, slowly pour about 1 cup of the milk into the egg yolk mixture, whisking constantly to temper the eggs. This prevents the eggs from scrambling when added to the hot milk.
- Combine the Mixtures: Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Stir constantly and cook over medium-low heat until the custard thickens slightly and reaches 175°F (80°C). The custard should coat the back of a spoon.
- Strain the Custard: Pour the custard through a fine-mesh sieve into a clean bowl to remove any curdled eggs. This step ensures a smooth ice cream base.
Step 3: Infuse the Pistachio Flavor
- Add the Ground Pistachios: Stir the ground pistachios into the custard, and let the mixture cool to room temperature. For a stronger pistachio flavor, you can let the mixture steep for 30 minutes and then strain it again to remove the ground pistachios.
Step 4: Chill the Custard
- Chill the Custard: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the custard for at least 4 hours, or overnight, until it’s completely chilled.
Step 5: Churn the Ice Cream
- Churn in an Ice Cream Maker: Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes, depending on your machine.
- Add Chopped Pistachios: During the last few minutes of churning, add the chopped pistachios to the ice cream machine, allowing them to mix evenly into the base.
Step 6: Freeze the Ice Cream
- Transfer to a Container: Once the ice cream has thickened and reached a soft-serve consistency, transfer it to a freezer-safe container. Smooth the top with a spatula.
- Freeze Until Firm: Cover the container with plastic wrap or a lid, and freeze the ice cream for at least 4 hours, or until firm.
Step 7: Serve and Enjoy
- Serve: Scoop the pistachio ice cream into bowls or cones, and enjoy! For added texture and flavor, you can top the ice cream with extra chopped pistachios or a drizzle of chocolate syrup.
4. Tips and Variations
- For Extra Creaminess: For an even richer texture, you can substitute some of the milk with more heavy cream, or add a few tablespoons of sweetened condensed milk to the custard base.
- Vegan Version: Use coconut milk and coconut cream in place of the dairy, and replace the egg yolks with cornstarch to make a dairy-free and egg-free version of pistachio ice cream.
- Spiced Version: Add a pinch of cardamom to the custard base for a fragrant, exotic twist that pairs beautifully with the pistachio flavor.
- More Crunch: If you like more texture in your ice cream, you can add extra roasted pistachios as a topping or mix them in during the churning process.
- Chocolate Lovers: For a chocolate pistachio ice cream, swirl in some chocolate ganache or add chocolate chunks to the ice cream before freezing.
5. Serving Suggestions
Pistachio ice cream is delicious on its own, but here are some serving ideas to elevate your dessert:
- With Waffle Cones: Serve your pistachio ice cream in freshly made waffle cones for a classic ice cream parlor experience.
- With Chocolate Sauce: Drizzle some warm chocolate sauce over the top for a decadent touch.
- In a Sundae: Layer pistachio ice cream with hot fudge, whipped cream, and a cherry on top for a classic sundae.
- Pair with Cake or Pie: Pistachio ice cream pairs beautifully with cakes like carrot cake or pies like apple or cherry for a perfect dessert combination.
Drink Pairing: Pair your pistachio ice cream with a rich espresso or a glass of sweet dessert wine like Moscato or Riesling for a lovely after-dinner treat.
6. Storage and Reheating Instructions
- Refrigeration: Store pistachio ice cream in an airtight container in the freezer for up to 3 months.
- Thawing: If the ice cream is too hard to scoop, let it sit at room temperature for 5-10 minutes to soften slightly before serving.
7. Recipe Notes
- Can Be Prepped Ahead of Time: This ice cream can be made in advance and stored in the freezer. It’s a great option for meal prep or special occasions.
- Best with Fresh Pistachios: For the best flavor, use fresh pistachios. If you’re using salted pistachios, be sure to adjust the salt in the recipe accordingly.
- Ice Cream Maker Tip: Make sure the bowl of your ice cream maker is frozen well before churning to get the perfect creamy consistency.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 280 kcal |
| Fat | 20g |
| Saturated Fat | 9g |
| Carbs | 24g |
| Sugar | 21g |
| Fiber | 2g |
| Protein | 6g |
| Sodium | 50mg |
| Cholesterol | 70mg |
| Calcium | 80mg |
| Iron | 1mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
- Course: Dessert
- Cuisine: American
- Servings: 6
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours (including chilling time)
- Ingredients:
- 1 cup shelled pistachios (roasted)
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- ¾ cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: chopped pistachios for garnish
- 1 cup shelled pistachios (roasted)
- Instructions:
- Roast and grind pistachios.
- Make the custard base.
- Chill the custard.
- Churn the ice cream.
- Freeze until firm.
- Roast and grind pistachios.
- Notes: Can be prepped ahead of time. Best with fresh pistachios.
- Nutrition: See nutrition table above.
🏷️ Diet Tags: Gluten-Free Option, High-Protein
🌿 Health Benefits: High in healthy fats, rich in fiber and antioxidants from pistachios.
10. Final Thoughts or CONCLUSION
Making pistachio ice cream at home is a rewarding and delicious experience. With just a few simple ingredients, you can create a creamy, rich dessert that’s perfect for any occasion. I hope you enjoy making this pistachio ice cream as much as I do! Let me know how it turns out for you in the comments below, and feel free to share any twists you add to the recipe. Enjoy!