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Pistachio Ice Cream

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Homemade pistachio ice cream is a tasty, nutty, creamy, and salty sweet treat that is easy to make. A favorite classic ice cream flavor, this decadent ice cream flavor will quickly become your favorite recipe to make. You do need an ice cream maker for this recipe, but its so easy to make, and decadent to eat! 

Homemade ice cream is a sweet and creamy treat. Pistachio ice cream is super creamy and flavorful, and the salty crunchy bites of pistachio dotting the ice cream are amazing. The vanilla extract and almond extract give the ice cream an extra flavor boost, and the custard base ensures its got a great texture!

You definitely want to try your hand at making this awesome ice cream recipe! 

Go ahead, have another scoop!

three waffle cones with pistachio ice cream

A lot of pistachio ice cream recipes start with a pistachio paste. This can be tricky to find, and tends to be really expensive and kind of flavorless. So we are going to make our own! 

You can save some extra money if you want to do the work of de-shelling and roasting your own pistachios. I usually get mine in the snack nut section of the grocery store, although sometimes you can find them in the baking aisle, too. 

metal loaf pan with pistachio ice cream cone

Recipe Ingredients 

Homemade ice cream might seem like its tricky to make, but you only need 8 simple ingredients to make this flavorful ice cream at home!

  • Pistachios – This recipe works best with roasted, unsalted pistachios. I like to get the ones that are already out of the shells because its easier, but a little more expensive. 
  • Granulated Sugar – You only need a little bit of sugar to balance the savory nuttiness of the pistachios in this ice cream!
  • Heavy Cream – Keeps your ice cream super smooth and creamy! You want a high quality, full fat cream that is fresh for the best results. 
  • Evaporated Milk – Again, thi helps our ice cream to be smooth and creamy, but lightens it up a tiny bit so it isn’t ALL cream. 
  • Eggs – Four yolks create the great custardy base of this homemade ice cream.
  • Salt – Salt helps to round out the flavors of the ice cream. You only need a little!
  • Vanilla Extract – You want a pure vanilla extract for the best flavor. No imitation, here!
  • Almond Extract – we are also adding a little almond extract to help bring in a touch more nutty flavor. 

Equipment Needed

You don’t need a ton of extra fancy things to make this ice cream. 

  • Measuring cups and spoons
  • Food processor to finely chop your pistachios
  • Mixing bowls
  • A heavy duty saucepan to make your custard
  • A whisk
  • Rubber spatula
  • Mesh sieve
  • Freezer safe container with lid (preferably one that is long and shallow
  • Ice cream maker
two cones filled with pistachio ice cream and metal container behind

How to make pistachio ice cream

This ice cream is really simple to make! You do need an ice cream maker to make this, though! 

Make homemade pistachio paste

In a food processor, combine ½ cup of the pistachios with ¼ cup of sugar and pulse it to create a smooth, finely blended paste.

grinding pistachios to make paste

Create ice cream custard base

  1. In a medium mixing bowl, beat the eggs and ¼ cup of sugar with a whisk until pale and fluffy.
  2. In a heavy bottom medium sized saucepan, combine the pistachio paste, the remaining ¼ cup of sugar, the evaporated milk, the cream, and the salt. 
  3. Heat the cream mixture to 180 F over medium heat, about 3-4 minutes.
whisking cream mixture to create ice cream base

Temper the eggs

  1. Remove 1 cup of the warm cream mixture and slowly drizzle it into the egg mixture, whisking constantly the entire time, to temper the eggs.
  2. Slowly pour the warmed egg mixture into the warmed cream, whisking constantly, until fully combined.
  3. Heat over low heat, whisking constantly, for about 8-10 minutes, or until the mixture has thickened and coasts the back of a spoon. Do not allow it to boil.
  4. Remove from the heat and pour it through a mesh sieve and into a second mixing bowl. This helps to create a smooth and creamy base – if you skip this step, your ice cream could come out with a coarse texture. 
  5. Stir in the vanilla and almond extracts.
tempering eggs and creating custard for ice cream

Chill and Churn

  1. Pour into a long shallow container with a lid and chill in the fridge overnight. If you are in a time crunch, you can place the mixture in the freezer for two hours and then churn it. But allowing the flavors to sit overnight will help it taste better.
  2. The next day, place the ice cream mixture into an ice cream maker and churn according to machine directions. Add in the remaining chopped pistachios during the last few minutes of churning.
  3. Place into a freezer safe container and place in the freezer for 4-6 hours.
  4. Enjoy!
adding ice cream into ice cream maker

Recipe Tips

  • This ice cream is naturally colored. It has kind of a brownish-green color to it from the pistachios, which does lighten a bit as it churns. If you want a more pronounced green color, you can add in some green food coloring.
  • Make sure you slowly temper the eggs! Pour slowly, whisk constantly! If you don’t temper the eggs, they will curdle in the hot cream and the ice cream will not be good.
  • Chill the ice cream base before churning. You don’t want to skip this step. It helps the ice cream churn properly if it is already cool, and that sitting time in the fridge helps to give the ice cream extra great flavor.
  • Freeze after churning. When the ice cream first comes out of the ice cream maker, it is a super soft serve style ice cream. You can eat it, but allow it to freeze for a few hours before you eat helps it be the perfect texture.
container of ice pistachio ice cream with ice cream scoop

Recipe FAQ’s

How can I prevent my homemade ice cream from getting freezer burn?

To prevent freezer burn in your ice cream (or from forming ice crystals, you can place a piece of plastic wrap directly on the surface of your ice cream before putting the lid on. Also make sure the lid you are using is nice and tight fitting so help prevent air from getting in.

How long does homemade ice cream last?

This homemade ice cream recipe will last about two weeks in the freezer. Because it doesn’t contain preservatives like store bought, it doesn’t last as long. 

To help it stay fresh longer, make sure you use a container that is meant for freezing ice cream. A container that is shallow and flat is better than one than is deep. Store your ice cream in the back of your freezer, so the temperature can remain more constant. Never store ice cream on the door of your freezer.

hand holding waffle cone filled with pistachio ice cream

Love this recipe? I’d love for you to leave a comment and review below! 

 

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Yield: 8 Servings

Pistachio Ice Cream Recipe

ice cream cone in glass cup

Homemade pistachio ice cream is a tasty, nutty, creamy, and salty sweet treat that is easy to make. A favorite classic ice cream flavor, this decadent ice cream flavor will quickly become your favorite recipe to make. You do need an ice cream maker for this recipe, but its so easy to make, and decadent to eat!

Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 20 minutes

Ingredients

  • 1 cup roasted, unsalted, unshelled pistachios, chopped, divided
  • 3/4 cup granulated sugar, divided
  • 2 cups heavy cream
  • 1 cup evaporated milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Instructions

    1. In a food processor, combine ½ cup of the pistachios with ¼ cup of sugar and pulse it to create a smooth, finely blended paste.
    2. In a medium mixing bowl, beat the eggs and ¼ cup of sugar with a whisk until pale and fluffy.
    3. In a heavy bottom medium sized saucepan, combine the pistachio paste, the remaining ¼ cup of sugar, the evaporated milk, the cream, and the salt.
    4. Heat the cream mixture to 180 F over medium heat, about 3-4 minutes.
    5. Remove 1 cup of the warm cream mixture and slowly drizzle it into the egg mixture, whisking constantly the entire time, to temper the eggs.
    6. Slowly pour the warmed egg mixture into the warmed cream, whisking constantly, until fully combined.
    7. Heat over low heat, whisking constantly, for about 8-10 minutes, or until the mixture has thickened and coasts the back of a spoon. Do not allow it to boil.
    8. Remove from the heat and pour it through a mesh sieve and into a second mixing bowl. This helps to create a smooth and creamy base - if you skip this step, your ice cream could come out with a coarse texture.
    9. Stir in the vanilla and almond extracts.
    10. Pour into a long shallow container with a lid and chill in the fridge overnight. If you are in a time crunch, you can place the mixture in the freezer for two hours and then churn it. But allowing the flavors to sit overnight will help it taste better.
    11. The next day, place the ice cream mixture into an ice cream maker and churn according to machine directions. Add in the remaining chopped pistachios during the last few minutes of churning.
    12. Place into a freezer safe container and place in the freezer for 4-6 hours.
    13. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 406Total Fat: 31gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 76mgSodium: 248mgCarbohydrates: 28gFiber: 2gSugar: 25gProtein: 7g

Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.

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