Real Pistachio ice cream (Best no-churn recipe!) (2024)

What gives pistachio ice cream its flavor?

Most commercial pistachio ice cream types have a lot of artificial flavors and even some of them may not have any pistachios at all listed in the ingredient list.

This no-churn pistachio ice cream is made with real pistachios, which means that you should try and get the most flavorful pistachio nuts you can find.

It also has a combination of aromatics specially designed to intensify the pistachio flavor. But more on this on the next paragraph!

However, even when pistachios are roasted they have a delicate flavor. If we add too much of them, we're going to ruin the texture of the ice cream, so we need to find a way to intensify the pistachio flavor.

At serious eats they add orange zest and rosemary to enhance the flavor of their pistachio ice cream because the essential oils of the orange and rosemary resemble to those of pistachios.

I've come up with another combination which I think you'll love.

What makes pistachio ice cream green?

Pistachios are naturally green, and when added to creams and desserts they give a nice pale green color. If you make the extra effort and remove the skins the color will be even greener.

I normally don't use any food coloring, but for the purposes of the video I used a small amount of green, blue and yellow food coloring (I probably didn't need the green because blue mixed with yellow gives green) just to intensify the green color and make it look like the ice cream you see in the ice cream shops.

The best way to add the color is to transfer a few tablespoons of the finished mixture to a a small bowl, add the coloring, mix and then incorporate some of the colored mixture with the ice cream until you get the desired color.

You'll probably have to add more blue than yellow.

Is pistachio ice cream made with pistachios?

Yes, real pistachio ice cream is made with real pistachio nuts.

However, many store-bought ice creams may have artificial flavors and some are heavy on the almond extract, so this pistachio ice cream with a real pistachio taste may have a slightly different flavor than the one you are used too. But I guarantee you that you'll like it even more!

• ▢ 1 ¼ cups (7.8 oz / 220 grams) roasted pistachios (see notes)
• ▢ 2 tablespoons (15 grams) cornstarch
• ▢ ½ teaspoon orange zest
• ▢ ⅛ teaspoon cinnamon
• ▢ a pinch of salt
• ▢ 1 cup plus 2 tablespoons (120 grams) caster sugar
• ▢ ½ cup (120 grams) whole milk
• ▢ ½ cup (120 grams) heavy cream, 35% fat
• ▢ 2 yolks (from large eggs)
• ▢ 1 can (400 grams / 14 oz) sweetened condensed milk (cold from the fridge)
• ▢ 2 tablespoons coconut oil (or a neutral tasting vegetable oil)
• ▢ 2 teaspoons vanilla extract
• ▢ ⅛ teaspoon almond extract
• ▢ 2 tablespoons vodka
• ▢ 2 ½ cups (600 grams) very cold heavy cream, 35% fat

• Blend: Transfer the pistachios, the cornstarch the orange zest, the cinnamon, the salt, the white sugar, the milk, the heavy cream and the egg yolks to a blender. Blend on high until you get a smooth mixture like a thick smoothie.

• Cook: Transfer the pistachio mixture to a pot and cook over medium heat, stirring constantly with a spatula, until the mixture is bubbly. This will cook the eggs and the cornstarch.

• Add the sweet condensed milk: Transfer the cooked pistachio mixture to a bowl and add the sweet condensed milk, the coconut oil, the vanilla extract, the almond extract and the vodka. Mix well with a spatula until everything is combined. Refrigerate for 2-3 hours or until cold.

• Whip the cream: Transfer the heavy cream to a bowl and beat with an electric mixer until stiff peaks form (be careful not to overbeat because it will separate).

• Mix: Add the cold pistachio mixture to the whipped cream in three batches, beating well after each addition. Continue beating until the mixture is light and fluffy. Incorporating as much air as possible will make the ice cream softer.

• Freeze: Transfer the mixture to freezer-safe container a little more than 2 liters capacity and freeze overnight.

• Serve: For the best texture, let the ice cream sit at room temperature for 15-20 minutes (depending on your freezer and the room temperature you may need a few minutes less or more).

• This recipe makes about 2 liters, approximately 32 scoops (¼ cup or 60ml each scoop).
• 2 ½ cups pistachios with shells (about 11.6 oz / 330 grams) will give you approximately 1 ¼ cup shelled pistachios (7.8 oz / 220 grams).
• I usually don't add any food coloring, but to make this video I used green, a little bit of blue and a tiny bit of yellow.
• Pistachio butter will also work for this recipe, but it is more expensive.

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How to prepare the pistachios:

• If you use roasted, unsalted pistachios you can add them to the blender as is or you can soak them in boiling water for 10-15 minutes, then drain and rinse well and rub with a towel to remove most of the skins. Bake in a preheated oven at 350°F (175°C) for 15 minutes to dry them and refresh their taste. Removing the skins will result in a slightly greener color.
• If you use roasted and salted pistachios you have to rinse them very well with plenty of water to remove most of the salt. If you want to remove the skins (this is optional but you'll get better results) then soak them in boiling water for 10-15 minutes, then drain and rinse well and rub with a towel to remove most of the skins. Bake in a preheated oven at 350°F (175°C) for 15 minutes to dry them and refresh their taste.

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