No-Churn Pistachio Ice Cream
This easy, no-churn pistachio ice cream is incredibly creamy and packed with real pistachio flavor, thanks to a homemade pistachio paste. With just six ingredients and a simple mix-and-freeze method, it's the perfect summer treat.
- Prep20 min
- Total4h 20m
- DifficultyEasy
- Servings8
If you love pistachio ice cream but don't own an ice cream maker, this recipe is for you. It's a no-churn version that delivers a rich, velvety texture and an intense pistachio taste, far better than anything from the store.
What makes this recipe stand out is the homemade pistachio paste, which infuses the ice cream with pure, nutty flavor. The combination of sweetened condensed milk and whipped cream creates a luscious base that freezes beautifully without any special equipment.
Ingredients
Converted amounts are rounded.
Method
- Place the pistachios in a food processor or blender and process until a smooth, creamy paste forms, stopping to scrape down the sides as needed. This will take about 7–10 minutes.
- Add the sweetened condensed milk to the food processor and mix for 1 minute, or until well combined.
- In a large bowl, combine the heavy cream, honey, and both extracts. Using a hand mixer, whip the cream until stiff peaks form.
- Gently fold the pistachio mixture into the whipped cream until fully incorporated.
- Pour the ice cream mixture into a freezer-safe container and smooth the top. Sprinkle with extra chopped pistachios, if desired. Cover and freeze for at least 4 hours.
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly, then scoop and serve.
💡 Tips
- For a smoother paste, use roasted pistachios; they release their oils more easily.
- If you don't have a hand mixer, you can whip the cream with a stand mixer or by hand with a whisk.
- Store the ice cream in an airtight container to prevent ice crystals from forming.
Inspired by a recipe from FeelGoodFoodie