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This creamy, dreamy Pistachio Ice Cream recipe can be made dairy-free or with regular dairy for the ultimate celebration of pistachios. Rich, luxurious texture and big pistachio flavor make this one of my favorite homemade ice cream recipes yet!
Pistachio ice cream has been on my Top 5 favorite ice cream flavors since early childhood, often snagging the first spot.
The only reason it took me so long to make a homemade version was my perception of the added time required. You see, vanilla, chocolate, and strawberry ice cream come together lickety split, but pistachio needs a little more work.
We must soak and peel the pistachos for the best texture, which in my opinion is well worth the effort given how incredible the amazing results are.
This to say, if you’ve ever considered jumping into the magical world of homemade pistachio ice cream, I highly recommend it and I know with confidence you certainly won’t regret it.
I based the recipe off of my classic Dairy-Free Vanilla Ice Cream, simply incorporating raw pistachios and almond extract to achieve the proper flavor.
I make mine dairy-free, but I have also included instructions on how to use regular cow’s milk products too. Oh, and if you love pistachios as much as I do, also try my Pistachio Butter Cookies and my Pistachio Cake!
Ingredient Notes:
Raw Pistachios: The main ingredient, raw pistachios get blended up with the rest of the ice cream ingredients to make a smooth custard base for the rich and creamy ice cream. Be sure to use raw pistachios that are unsalted, as salted roasted pistachios change the texture and flavor.
Canned Coconut Milk: Much of the creamy texture comes from rich full-fat coconut milk. Be sure to use coconut milk from a can (not carton) that is full fat (not light) for the best results.
If you aren’t dairy-free, use half & half or heavy cream instead of canned coconut milk.
Oat Milk: Adds to the creaminess without adding much more fat. You can also use cashew milk or soy milk. I don’t love using almond milk because I don’t prefer the flavor of almond milk in ice cream.
Pure Maple Syrup: The sweetener here, which also contributes to the smooth texture. I like using ⅔ cup, which is just the right level of sweetness for me without sending the sugar content over the top.
I find most store-bought ice creams (and many homemade ice cream recipes) to be too sweet, which can overpower the subtle nutty flavor of the pistachios.
Egg Yolks: While tempering egg yolks requires an extra step, it doesn’t take much time and the payoff is enormous! It generates a classic smooth, creamy consistency that we all love so deeply in ice cream.
Pure Vanilla Extract: A splash of vanilla adds warm flavor.
Almond Extract: Oddly enough, it’s the almond extract that helps signal to our taste buds that we’re enjoying pistachio ice cream. Without it, the nutty flavor falls short. This ingredient is mandatory for success, so don’t skip it!
Gelatin (optional): Similar to egg yolks, gelatin helps produce a rich and luxurious texture. If you don’t already have it on hand, you can skip it. I use Great Lakes Beef Gelatin, but plant-based gelatin should work great too.
Sea Salt: Don’t skip the salt, as it enhances the pistachio flavor and makes the ice cream taste sweeter without the need for additional sweetener.
Recipe Customizations:
- Use 1 cup of pistachio cream or pistachio butter rather than using fresh pistachios.
- For low-carb pistachio ice cream, use ⅔ to ¾ cup of your favorite sugar-free sweetener such as allulose or monk fruit sweetener.
- If you aren’t dairy-free, you can use a combination of half & half, heavy whipping cream, and/or whole milk. I recommend sticking with higher fat milks for the creamiest result.
- For sweeter ice cream, use ¾ cup of pure maple syrup, or add some sugar-free sweetener such as allulose or monk fruit sweetener.
- If you don’t own an ice cream maker, simply freeze the ice cream base overnight in a freezer-safe container. You can skip the initial refrigeration process. No churn ice cream often requires some extra time to thaw, so be prepared to thaw the ice cream before scooping it.
- If you must have a vibrant green color, you can add a couple drops of green food coloring to the ice cream base. I never use artificial colors, so I let the real pistachio color shine through.
How to Make Pistachio Ice Cream:
Place the bowl of your ice cream machine in your freezer for at least 24 hours before beginning the recipe. Or, follow the manufacturer’s instructions prior to starting.
Soak the pistachios in boiling hot water for at least 30 minutes, up to 1 hour.
Drain the pistachios into a colander and rinse them well. Remove as many of the fibrous skins surrounding the nuts as you can. The more you remove, the smoother the ice cream will turn out.
Separate two egg yolks into a bowl, reserving the egg whites for a different use later.
Transfer the can of coconut milk, oat milk, pure maple syrup, vanilla extract, and almond extract to a medium-sized saucepan and heat over medium-high heat. Whisking occasionally, heat the milk mixture just until it becomes steamy but doesn’t come to a full boil.
Pour about ⅓ cup to ½ cup of the hot milk mixture into the bowl with the egg yolks and whisk well to temper the eggs. Add another ½ cup of the milk mixture and mix again.
Then, pour the tempered egg yolk mixture into the saucepan with the rest of the milk mixture and mix well. Use a digital thermometer to take the temperature of the mixture. If it isn’t 165 degrees F or higher, heat the mixture until it reaches 165.
Stir in the gelatin (if adding) and the sea salt.
Pour the milk base into a sealable container. Seal and refrigerate until completely chilled, at least 4 hours. I chill the ice cream base overnight to be sure it is plenty cold.
Transfer the custard base and the peeled pistachios to a high-powered blender or a food processor.
Blend for 1 to 2 minutes, or until the consistency is nice and creamy and the pieces of pistachio are fully blended.
When you’re ready to make the ice cream, place the frozen bowl of your ice cream maker into the machine and pour in the ice cream mixture. Churn for 10-20 minutes, or until thick and the machine begins to slow down.
You can either serve immediately for a soft serve consistency, or transfer to a freezer-safe container to freeze for 2 hours (or longer) for a classic ice cream consistency.
Because this recipe contains a decent amount of fat, egg yolks, and gelatin, it doesn’t require much time to thaw and should be ready as soon as you are for scooping.
Scoop into bowls and top with raw chopped pistachios and any other toppings, and enjoy!
Storage Suggestion:
Store pistachio ice cream in an airtight container in the freezer for up to 2 months. I recommend this over using a loaf pan and a sheet of plastic wrap, as it lasts longer when airtight.
Recipe Tips
- To remove the skins around the pistachios, I gather many nuts in my hands at a time and rub them together (as though I’m washing my hands), while allowing water from the faucet to wash over them. I then pick off the skins that have already fallen off or are easy to pick off.
- Using nut butter (either pistachio butter or pistachio cream) saves time. If your local grocery store carries it, this is a great alternative to soaking and peeling the unsalted pistachios.
Let me know in the comments what you think when you try it! With some simple ingredients, we end up with the best pistachio ice cream that I’m betting your family will enjoy even more than store-bought!
If you like making homemade ice cream, also try these delicious flavors.
More Ice Cream Recipes:
- 5-Ingredient Peanut Butter Chocolate Ice Cream
- Peanut Butter Frozen Yogurt
- Keto Coffee Ice Cream
- Vanilla Keto Ice Cream
- Banana Nice Cream
Pistachio Ice Cream Recipe
Equipment
Ingredients
- 1 ½ cup shelled unsalted pistachios
- 1 (15-oz) can full-fat coconut milk, *
- 1 cup oat milk, **
- ⅔ cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 2 egg yolks
- 1 tsp gelatin, optional
- ¼ to ½ tsp sea salt, to taste
Instructions
- Place the bowl of your ice cream machine in your freezer for at least 24 hours before beginning the recipe. Or, follow the manufacturer’s instructions prior to starting.
- Soak the pistachios in boiling hot water in a large bowl for at least 30 minutes, up to 1 hour.
- Drain the pistachios into a colander and rinse them well. Remove as many of the fibrous skins surrounding the nuts as you can. The more you remove, the smoother the ice cream will turn out.
- Separate two egg yolks into a bowl, reserving the egg whites for a different use later.
- Transfer the can of coconut milk, oat milk, pure maple syrup, vanilla extract, and almond extract to a medium-sized saucepan and heat over medium-high heat. Whisking occasionally, heat the milk mixture just until it becomes steamy but doesn’t come to a full boil.
- Pour about ⅓ cup to ½ cup of the hot milk mixture into the bowl with the egg yolks and whisk well to temper the eggs. Add another ½ cup of the milk mixture and mix again. Then, pour the tempered egg yolk mixture into the saucepan with the rest of the milk mixture and mix well. Use a digital thermometer to take the temperature of the mixture. If it isn’t 165 degrees F or higher, heat the mixture until it reaches 165. Stir in the gelatin (if adding) and the sea salt.
- Pour the milk base into a sealable container. Seal and refrigerate until completely chilled, at least 4 hours. I chill the ice cream base overnight to be sure it is plenty cold.
- Transfer the custard base and the peeled pistachios to a high-powered blender or a food processor. Blend for 1 to 2 minutes, or until the consistency is nice and creamy and the pieces of pistachio are fully blended.
- When you’re ready to make the ice cream, place the frozen bowl of your ice cream maker into the machine and pour in the ice cream mixture. Churn for 10-20 minutes, or until thick and the machine begins to slow down. You can either serve immediately for a soft serve consistency, or transfer to a freezer-safe container to freeze for 2 hours (or longer) for a classic ice cream consistency. Because this recipe contains a decent amount of fat, egg yolks, and gelatin, it doesn’t require much time to thaw and should be ready as soon as you are for scooping.
- Scoop into bowls and top with raw chopped pistachios and any other toppings, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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