Pistachio ice cream

Pistachio Ice Cream

By Swasthi on August 10, 2022, Comments, Jump to Recipe

This Pistachio Ice Cream is a real deal summer treat! You will love it for everything – for the luscious texture, nutty flavor and also for the ease of making it. Unlike the store-bought pistachio ice cream, this has no preservatives and no artificial colors so you can treat yourself to this sophisticated dessert as often as you want. This recipe is egg-free and can also be made without an ice cream machine.


Pistachio ice cream made with pista, heavy cream, sugar, milk and vanilla essence

Pistachio Ice Cream

While pistachios themselves have been eaten and cultivated in the Middle East for thousands of years, pistachio cultivation did not take off in the United States until the mid-20th century. Around this time, American cook James Wood Parkinson was experimenting with sweets in Philadelphia in 1940 and came up with a brilliant idea – flavoring ice cream with pistachios.

For those not in the know, Philadelphia is famous as the birthplace of Eggless Ice Cream in the United States, also known as Philadelphia-style ice cream.

This particular pistachio ice cream recipe follows the tradition of innovation with Philadelphia style ice creams.

Not only are there two ways to make this – both with an ice cream machine and without, there are also multiple ways of incorporating the pistachios into the ice cream itself. Most of it depends on what kind of texture you prefer in your pistachio ice cream.

About the Recipe

The first way to incorporate pistachios into the ice cream involves chopping them into small pieces and folding them in after churning, leaving you with larger chunks for more crunch and texture.

The second method is a little more involved, but leaves your ice cream richer & smoother. You soak the pistachios in milk and then blend them to a fine paste before adding them to your ice cream base.

Using the paste will give you a more evenly distributed pistachio flavor. Obviously you can still add some larger chopped pieces, if you like to chomp down on crunchy nuts.

pistachio ice cream served in a bowl

Truth be told, the pistachio preparation is the hardest part of this recipe. The Philadelphia-style base for the ice cream machine friendly recipe is very simple to put together. Simply mix milk, heavy cream, sugar, and vanilla extract until well combined.

If you’re easily intimidated in the kitchen, this kind of ice cream base is a great way to test the waters for making homemade ice creams. The no-machine version is also a great way to try out making homemade ice cream without investing in a sometimes-expensive tool.

No matter your preference – chunky or smooth texture, Philadelphia-style or no-machine ice cream, this recipe has you covered.

And, well, there’s been some pretty intense heat waves. You could really use something to eat that’s nice and cooling and just a little bit sweet.

And maybe you also love pistachios.

So why not make this ice cream and enjoy a delicious homemade treat? Maybe share it with family, loved ones, friends, neighbors?

Or just keep it for yourself, tucked away in the freezer for a bad day. There’s no judgment either way. Some sweets are just worth it, especially when made with pistachios.

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How to Make Pistachio Ice Cream (Stepwise Photos)

1. For this recipe we need a Basic vanilla ice cream which can be made with or without a icecream maker. I have made this using a kitchen aid icecream attachment. To make one without the Icecream maker, follow this Vanilla Ice cream recipe which I shared earlier and follow from step 9.

2. Chop pistachios finely. You can also use a nut chopper. I have used half cup (heaped) pistas for this recipe, which went very well for our taste. You can reduce 1 to 2 tbsp if you do not like them much. Freeze your ice cream bowl for at least 20 to 24 hours. Also chill milk and cream.

chopped nuts to top pistachio ice cream

3. Add sugar to a bowl. I used 3/4 cup organic sugar. If using regular refine sugar you may reduce 2 tbsp.

organic sugar to make pistachio ice cream recipe

4. Pour 1 cup milk and 1.5 tsp vanilla extract.

addition of milk to make pista ice cream

5. Whisk them very well until the sugar dissolves completely.

sugar dissolved in milk

6. Pour 2 cups cream and whisk well. If you have only raw milk, heat it up until hot. Cool and chill the entire mixture for few hours.

addition of milk to make pistachio ice cream recipe

Make Pistachio Ice Cream

7. Fix your bowl and start the machine. Pour the mixture slowly. (Follow the instructions mentioned in your manual)

making pistachio ice cream in kitchen aid attachment

8. Churn for 15 to 20 mins. You will see this soft set ice cream.

churned pistachio ice cream

9. Add in the pistachios and gently mix. If you have made one without a Ice cream maker, then just follow from this step.

addition of chopped nuts

10. Transfer this to a freezer safe bowl and freeze for at least 6 to 8 hours.

freeze until set

11. I was left with a bit more which I transferred to tiny stainless steel cups and put a stick. Covered with foil and let them set. Just before serving, immerse the cups in a bowl filled with water. Gently remove them. You can also use a knife to loosen the Popsicle.

making popsicles

Scoop and serve Pistachio ice cream with your favorite garnishing.

pistachio ice cream

Related Recipes

Recipe Card

pistachio ice cream

Pistachio Ice Cream | Pista Ice Cream

Make this easy pistachio ice cream in a ice cream maker, kitchen-aid attachment or with a electric mixer. Serve it as is or over waffles or pancakes for a dessert meal. I am sharing 2 methods to make this pista ice cream.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 hours
Total Time5 hours
Servings8 people
AuthorSwasthi

Ingredients (US cup = 240ml )

  • ½ cup unsalted pistachios heaped
  • 1 cup full fat milk
  • 2 cups heavy whipping cream
  • ¾ cup sugar organic
  • teaspoon vanilla extract or few drops of pistachio essence

Instructions

  • If you do not have a ice cream maker, please follow this ice cream recipe without maker. Return back to the next section in this recipe
  • Chop pistachios finely and set aside some for garnishing.
  • Freeze the icecream maker bowl as per the manufacturers instructions, usually for 24 hours or so.
  • Whisk together milk, vanilla and sugar to dissolve the sugar completely. Pour cream and mix well. This has to be very cold otherwise chill this well for 12 hours in the refrigerator.
  • Start the machine and pour the mixture slowly into the churner. Churn for 15 to 20 mins, until thick. The timings may vary depending on the temperature and your ice cream machine.
  • If using a kitchenaid ice cream attachment it makes a click noise when the ice cream is thick and perfectly done. You are going to stop at this stage. It is soft set & is eatable.

How to Make Pistachio Ice Cream

  • Once the ice cream is ready add the chopped nuts. Fold gently to incorporate the nuts into the ice cream. Do not churn after adding nuts, they will get stuck at the bottom.
  • Transfer to a freezer safe container. Place a parchment paper over the ice cream and press down so there is no air in between the parchment and the ice cream. Cover and freeze until firm set or for 6 to 8 hours.
  • When you are ready to serve, take the container out of the freezer and leave it at room temperature for 5 mins. Scoop and serve pista ice cream. Garnish with your favorite toppings or with the pistachios we set aside.

Method 2 – Pista Ice Cream with Ground Pistachios

  • Soak ¼ cup pistachios in half cup milk for about 1 to 2 hours so they soften. Chop the rest of the pistas & set aside.
  • Blend the soaked nuts well in a blender/ grinder, adding milk only as needed to make a very smooth & thick paste. It should be of peanut butter consistency and not too thick.
  • Scrape the sides and grind. It should have a smooth paste/butter like consistency as we don't want grits in the pista ice cream.
  • Transfer this pistachio paste to the rest of the milk, cream and sugar. Whisk until the sugar dissolves completely. If your pistachio is not smooth, simply strain the mixture before you make the ice cream as we don't want grits.
  • Pour the chilled mixture in your ice cream churner following the manufacturers instructions. It takes about 15 to 20 mins depending on your ice cream maker.
  • Gently fold the rest of the chopped pistas into the ice cream without deflating. Transfer this to a freezer safe bowl and freeze until pista ice cream is set.

Notes

For the second method, ground pistachio paste can be incorporated into the churned ice cream but sometimes you end up deflating the ice cream while mixing. I have tested the recipe both ways & felt the first way easier with better results. In both the cases, ensure you make a smooth paste of the nuts for maximum flavor.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Pistachio Ice Cream | Pista Ice Cream
Amount Per Serving
Calories 299 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 84mg28%
Sodium 35mg2%
Potassium 84mg2%
Carbohydrates 21g7%
Sugar 20g22%
Protein 2g4%
Vitamin A 925IU19%
Vitamin C 0.3mg0%
Calcium 73mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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© Swasthi’s Recipes

Pistachio Ice Cream Recipe first published in June 2016. Updated & republished in August 2022.

Pistachio Ice Cream

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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5 stars
Hi swasthi,
Fabulous recipe…I tried this recipe yesterday and it turned out really creamy and delicious….my husband and kid approved this to be the most delicious icecream they have ever tasted…thank u so much…?

5 stars
Hi Swasthi ,
This ice cream is so delicious.I made it yesterday.all our family members liked it.no starchy taste like the store bought ones.it was very creamy n melting in mouth.I love to make it again and again coz there is no blending again and again..:)
Thanks for sharing such delicious and tasty ice cream recipes

I noticed you used the Kitchen Aid Mixer to Chrun. Can you please tell me which extension you used to chrun it?