Last updated on July 6th, 2026.
My pistachio ice cream is inspired by the iconic Italian Pistachio Gelato. It is just as creamy, smooth, flavorful and gets a natural greenish-brown color from using real roasted pistachios. I did however took it one step further by adding extra chopped pistachio for that crunch texture.
Trying desserts from around the world is a passion of mine, so I traveled to Italy to try them all including Torta della nonna, and the most buttery Italian Apple Cake. By far the best thing I ate in Italy was a pistachio gelato. But still, there is no need to skip on this creamy life altering experience just because we do not have a plane ticket.
It’s A Kind Of A Sweet Magic
The magic of no churn ice cream comes from the sweetened condensed milk. Its high in sugar and does not freezes at our home freezers, so it is why the ice cream firms up while maintaining a smooth, cream texture instead of turning icy.
And for the flavor we’re going all in: a full batch of my homemade pistachio cream, plus a handful of roughly chopped roasted pistachios for double the pistachio flavor and an irresistible crunchy texture.
Real Pistachios, Real Flavor
When testing this recipe, I found that the biggest different in flavor came from using roasted pistachios instead of raw ones. When exposed to heat, the pistachios release their oils and flavor compounds to the surface. At the same times, they brown slightly, developing a deeper, more complex flavor. Here are some more tips:
- Allow the pistachio to chill before adding them to the ice-cream so they won’t deflate the cream.
- Use any container you like it can be a round pan, or a loaf pan, just make sure it is at least 3-inches high.
Before serving, allow the ice-cream to sit at room temperature for 20-30 minutes (less or more depending how warm is your kitchen). This will soften the ice-cream and make it easier to scoop and serve.
Yields and Storing
This recipe makes for about 6 cups of ice-cream, and about 12×2-Tablespoons ice cream scoops.
Freeze, covered with plastic wrap for up to four weeks.
Easy, No-Churn Pistachio Ice Cream
Ingredients
- 1 1/4 Cup (one can, 270ml) sweetened condensed milk
- 1 recipe Pistachio cream (about 1 cup)
- 2 1/2 Cups (600ml) Heavy whipping cream
- 1/2 Cup (75g) Roughly chopped roasted pistachios
Instructions
- Optional: Measure about 1/4 cup of the pistachio cream and set it a side to swirl the surface of the ice cream.
- Pour the sweetened condensed milk into a large bowl, then mix in the pistachio cream.
- Whip the heavy cream until stable.
- Mesure about 1 cup of the whipped cream and mix it into the pistachio mixer.
- Fold in the rest of the cream using a rubber spatula in two-three parts.
- Pour half of the mixture into an 8×3-inch pan, then sprinkle half of the chopped pistachios. Top with the rest of the ice-cream mixture.
- Pour the reserved pistachio cream (or if too thick, dot it over the surface), then use a butter knife to swirl the cream. Top with the rest of the chopped nuts.
- Use a plastic wrap to cover the surface of the ice cream and freeze for at least 6 hours.
Looks amazing but I’m confused by the written recipe. How do you make pistachio cream which is one of the ingredients and you mentioned pistachio mixer?
The link to my pistachio cream is in the post, including the recipe. If you have a store-bought brand you trust, feel free to use it.