This from-scratch pistachio ice cream is rich, creamy, and deeply nutty, made with real pistachios instead of artificial flavoring. The natural green color and authentic taste come entirely from the nuts themselves, giving you a smooth, luxurious dessert that tastes pure and homemade.
Why You’ll Love This Recipe
This recipe delivers true pistachio flavor by infusing dairy with freshly ground pistachios. The texture is silky without being heavy, and the sweetness is balanced so the nutty notes shine through. It is made with simple ingredients, no artificial coloring, and produces a premium ice cream that feels special yet approachable to make at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Raw unsalted pistachios, shelled – 150 g (about 1 cup)
Whole milk – 480 ml (2 cups)
Heavy cream – 360 ml (1 1/2 cups)
Granulated sugar – 150 g (3/4 cup)
Egg yolks – 5 large
Pure vanilla extract – 1 teaspoon
Fine sea salt – 1/4 teaspoon
Almond extract – 1/8 teaspoon (optional, enhances nuttiness)
Directions
Place the pistachios in a food processor and grind until finely powdered, stopping before they turn into paste.
In a saucepan over medium heat, combine the milk, cream, ground pistachios, and half of the sugar. Heat gently until steaming, stirring occasionally. Do not boil.
Remove from heat, cover, and let the mixture steep for 30 minutes to extract maximum pistachio flavor.
In a bowl, whisk the egg yolks with the remaining sugar until pale and slightly thick.
Slowly pour the warm pistachio milk into the yolks while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon (about 82°C / 180°F).
Strain the custard through a fine sieve into a clean bowl, pressing gently on the solids to extract flavor.
Stir in vanilla extract, salt, and almond extract if using.
Cool the mixture to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Churn the chilled base in an ice cream maker according to the manufacturer’s instructions.
Transfer to a container and freeze for 2 to 4 hours until scoopable.
Servings and timing
Servings: 6 to 8 servings
Preparation time: 25 minutes
Steeping and chilling time: 4 to 8 hours
Churning time: 20 to 25 minutes
Total time: Approximately 5 to 9 hours
Variations
You can fold in finely chopped roasted pistachios during the last minute of churning for added texture. For a dairy-light version, replace half of the cream with more whole milk. A touch of rose water can be added for a Middle Eastern-inspired flavor, using no more than 1/2 teaspoon.
Storage/Reheating
Store the ice cream in an airtight container in the freezer for up to 2 weeks. Press parchment paper directly onto the surface to prevent ice crystals. For best texture, let it sit at room temperature for 5 minutes before scooping. This recipe is not suitable for reheating.
FAQs
Can I use salted pistachios?
Yes, but reduce or omit the added salt and rinse the pistachios briefly before grinding.
Why is my ice cream not bright green?
Natural pistachio ice cream is usually pale green or beige. Bright green color typically comes from artificial coloring.
Can I make this without an ice cream maker?
Yes, freeze the mixture in a shallow container and stir vigorously every 30 minutes for 3 hours to break up ice crystals.
Do I need to peel the pistachios?
Peeling is optional. Removing skins gives a smoother texture and cleaner color but is not required.
Can I reduce the sugar?
You can slightly reduce the sugar, but too little will affect both sweetness and texture.
Is almond extract necessary?
No, it is optional. It subtly enhances the nut flavor but the ice cream is excellent without it.
Can I use pistachio paste?
Yes, replace the ground pistachios with 120 g of pure pistachio paste and skip the steeping step.
How do I know the custard is ready?
It should coat the back of a spoon and hold a line when you run your finger through it.
Can I add chocolate?
Yes, chocolate chips or chunks can be folded in at the end of churning.
How long should I chill the base?
A minimum of 4 hours is required, but overnight chilling gives the best flavor and texture.
Conclusion
From-scratch real pistachio ice cream is a rewarding dessert that highlights the natural richness of pistachios. With its creamy texture and authentic flavor, this recipe proves that simple ingredients and careful technique can create an ice cream that feels both luxurious and homemade.
This from-scratch pistachio ice cream is creamy, luxurious, and made with real pistachios for authentic nutty flavor and natural color. A rich custard base delivers a smooth, scoopable texture that’s both indulgent and homemade.
Author:Sophia
Prep Time:25 minutes
Cook Time:10 minutes
Total Time:5 to 9 hours (including chilling and freezing)
Yield:6 to 8 servings
Category:Dessert
Method:Churned Ice Cream
Cuisine:Italian
Diet:Vegetarian
Ingredients
150 g (about 1 cup) raw unsalted pistachios, shelled
480 ml (2 cups) whole milk
360 ml (1 1/2 cups) heavy cream
150 g (3/4 cup) granulated sugar
5 large egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1/8 teaspoon almond extract (optional)
Instructions
Grind the pistachios in a food processor until finely powdered, but not a paste.
In a saucepan, combine milk, cream, ground pistachios, and half the sugar. Heat over medium until steaming, not boiling.
Remove from heat, cover, and steep for 30 minutes.
Whisk egg yolks with the remaining sugar until pale and thickened.
Slowly whisk the warm pistachio mixture into the egg yolks to temper them.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to coat the back of a spoon (about 82°C / 180°F).
Strain through a fine sieve into a clean bowl, pressing solids to extract flavor.
Stir in vanilla extract, salt, and almond extract if using.
Cool to room temperature, cover, and refrigerate for at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer’s instructions.
Transfer to a container and freeze for 2 to 4 hours until firm and scoopable.
Notes
Use peeled pistachios for a smoother texture and greener color.
Almond extract is optional but enhances the pistachio flavor.
For texture, add chopped roasted pistachios during the last minute of churning.
Freeze with parchment paper on top to prevent ice crystals.
Let sit at room temperature for 5 minutes before scooping for best texture.
