Made with 15% real pistachios and natural flavoring to enhance the pistachio taste, this is the best no-churn pistachio ice cream recipe! If you're using whole pistachio nuts, you'll need a blender. But if you use natural pistachio butter instead, you can skip the blender entirely.
If you're here, you're probably a pistachio lover - the kind who doesn't settle for just a hint of flavor. You want that rich, nutty, slightly sweet depth that only real pistachios can deliver. You're also into easy, foolproof recipes that skip the ice cream machine but still taste like you've churned them to perfection.
I've experimented with dozens of pistachio recipes over the years - from soft chocolate pistachio cookies to decadent, creamy chocolate pistachio cheesecake (inspired by the viral Dubai chocolate) and moist pistachio cake with rose buttercream - and one thing I've learned is this: pistachios need a little help to shine. That's why I often use a blend of natural flavoringsto give the nutty taste a boost without overpowering the recipe. This homemade pistachio ice cream is no exception. What sets it apart is the perfect balance of real pistachios (15% by weight!) and just the right amount of natural flavoring to create that bold, unmistakable pistachio flavor.
For more no-churn ice cream recipes, you can check this homemade vanilla ice cream, the EASIEST one-step coffee ice cream and this eggless, fudgy chocolate ice cream with the most intense chocolaty taste.
📋 Ingredient notes
For this homemade, no churn pistachio ice cream recipe you'll need the following ingredients:
Raw or roasted pistachio nuts?
Raw pistachios are too mild for this recipe. Roasted ones bring out the flavor you want.
The matcha, vodka and coconut oil are optional. Matcha makes the ice cream greener and vodka and coconut oil help keep it creamy and smooth. Olive oil can also be used instead of coconut oil.
At Serious Eats they enhance the pistachio flavor with orange zest and rosemary, since their essential oils mimic pistachios. I've come up with a different combo that I think you'll love.
Natural pistachio flavoring for ice cream:
Most commercial pistachio ice creams have a lot of artificial flavors and even some of them may not have any pistachios at all listed in the ingredient list.
My favorite flavoring blend to intensify the pistachio taste is:
- orange zest
- cinnamon
- almond extract
- vanilla extract
✏️ Note that you won't need to add too much of these aromatics since you don't want to overpower the pistachio flavor. A little goes a long way!
🎥Recipe Video
Watch how to make pistachio ice cream without an ice cream maker:
📖 Recipe
Pistachio ice cream recipe with natural flavoring (no churn)
Ingredients
- 1 ½ cups (250 g) roasted, unsalted pistachios (or pistachio butter)
- 2 tablespoons (15 g) cornstarch
- 1 pinch of salt
- ½ teaspoon orange zest
- ¼ teaspoon cinnamon
- 0.6 cup (120 g) caster sugar
- ½ cup (120 g) whole milk
- ½ cup (120 g) heavy cream, 35% fat
- 2 yolks (from large eggs)
- ½ teaspoon matcha (green tea)
- 1 14 oz can (400 g) 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 (optional)
- 2 ½ cups (600 g) heavy cream, 35% fat (very cold)
Instructions
- Add the pistachios, cornstarch, salt, orange zest, cinnamon, sugar, milk, heavy cream, egg yolks and matcha (if using) to a blender or a food processor. Blend on high until smooth.👉 For an easier ice cream, skip this step and instead of pistachio nuts use the same weight pistachio butter.
- Pour the pistachio mixture into a pot or saucepan and cook over medium heat, stirring constantly with a spatula, until it starts to bubble (just like making a custard). This step cooks the eggs and activates the cornstarch.
- Transfer the pistachio custard to a bowl and stir in the sweetened condensed milk, coconut oil, vanilla extract, almond extract, and vodka. Mix well until fully combined. Chill in the fridge for 2 hours or until completely cold.
- In a separate bowl, whisk the heavy cream with an electric mixer until stiff peaks form (be careful not to overbeat, or it may separate).
- 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. The more air you incorporate, the softer the ice cream will be.
- Transfer the ice cream mixture to a freezer-safe container with at least 2 liters capacity and freeze overnight.Let the ice cream sit at room temperature for 15-20 minutes before serving (adjust based on your freezer and the room temperature). For extra pistachio flavor, drizzle with this easy 2-ingredient pistachio cream.
Notes
More ice cream recipes you will love:
Nutrition
💭 FAQs
Pistachio ice cream has a rich, nutty, and slightly sweet flavor with a naturally creamy texture. The taste is distinct and earthy, often described as buttery, mellow, and mildly savory, with a hint of sweetness that balances it out. When made well, especially with roasted pistachios and a touch of natural flavoring, it has a deep, aromatic pistachio taste that lingers pleasantly on the palate. Depending on the recipe, you might also notice subtle warm notes, and a toasted, nutty aroma. It's a flavor that's both nostalgic and refined and always satisfying if you're into nut-based desserts.
Yes, it is made with real pistachio nuts.
However, many store-bought brands may have artificial flavors and some are heavy on the almond extract, so this recipe 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!
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.
For greener color, you can use some matcha (powdered green tea) which will also complement the taste, or a few drops of green food coloring. If you don't have green you can use blue and yellow.
🍳 More pistachio recipes to try:
If you tried this no-churn, homemade pisatchio ice cream recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Panos says
The taste was AMAZING! Also very creamy for a homemade ice cream, thanks!
Makos says
I'm happy you liked it!
Jim O'Connell says
Question: "For an easier ice cream, skip this step and instead of pistachio nuts use the same weight pistachio butter". Do you use the pistachio butter instead of just the pistachios or instead of the pistachios, cornstarch, salt, orange zest, cinnamon, sugar, milk, heavy cream, egg yolks and matcha?
Thanks. JIm
Makos says
Hi Jim, use pistachio butter instead of just the pistachios. Add the rest of the ingredients (corn starch etc) to the pot and cook until thickened