Pistachio has always been one of my favorite ice cream flavors, so creating a homemade recipe was inevitable. With this easy recipe, you can whip up a batch of delicious pistachio ice cream in no time with just four ingredients.
While most recipes use egg yolks and whole milk in the ice cream base, this recipe uses condensed milk and heavy cream making it also suitable for pregnant women.
You really don’t need much to make a delicious ice cream mixture yourself. I recently shared my recipe for pistachio paste, which is the key ingredient in this ice cream. Let me tell you a little more about the ingredients:
This recipe has been developed so that you don’t need an ice cream maker. However, using an ice cream machine will allow you to enjoy your churn ice cream more quickly.
So if you cannot wait to taste homemade ice cream you might want to use a machine. But as mentioned that is not necessary for this recipe.
If you do own a machine use the manufacturer’s instructions for making the ice cream.
Whisk the heavy cream and mix and pistachio paste with condensed milk
Fold the whisked cream into the pistachio mix.
Pour into a freezer-safe container with a lid and place in the freezer for a minimum of 6 hours
Take out of the freezer 10-15 minutes before serving. Enjoy!
Homemade pistachio ice cream should be stored in an airtight container in the freezer. Ideally, it should be stored in a separate freezer, as the temperature there is more consistent.
A shallow freezer container can be handy because it allows the ice cream to reach the right temperature more quickly when you want to serve it. I like to use glass freezer containers for this purpose.
You can store it for up to three months. Once you have defrosted it (even partially), it is best not to refreeze it.
I can almost smell summer, so it’s time to dig out the best ice cream recipes! I’ve put together a great selection of my two favorite popsicles for you. But stay tuned for more ice cream recipes soon.
To make this pistachio ice cream, I used my homemade pistachio paste. I left the paste slightly coarse so you can taste small pieces of pistachio in the ice cream. For a more vibrant color and completely smooth texture, grind the paste very finely.
For a nice swirl effect, mix a little pistachio paste into the top layer of ice cream once you’ve scooped it into the freezer container. It looks great and gives an extra strong pistachio flavor!
If you don’t want to make it yourself, you can buy a ready-made version. These are now available in more and more supermarkets and online. The color and texture may vary depending on the brand, but it’s best to choose one made from 100% pistachios. You can go for a smooth paste or a more coarse paste. Both will work. Remember that the bright green versions you might find in the supermarkets generally use green food coloring to make them look so green. Real pistachios can vary in color from purple to brownish or very green. If you make it your pistachio cream you will have a different color depending on which pistachios you use.
You don’t need an ice cream maker for this recipe. Would you rather use an ice cream maker to enjoy your ice cream as soon as possible? That’s possible, too! Follow the instructions with the machine.
You can find it at cooking stores and online shops, or easily make it yourself. It can be used as a 1:1 replacement for vanilla extract, which has the same strong flavor. This time, I chose paste so you could see the specks of vanilla in the ice cream. Alternatively, you can use a vanilla bean; you only need one pod. Read more about different vanilla flavorings here.
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