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A glass dessert dish holds two scoops of Pistachio Ice Cream, crowned with an upside-down waffle cone, while empty cones rest beside it on the table.

Pistachio Ice Cream

Author: Mandy Applegate
This pistachio ice cream feels a little special but needs no fancy skills just an ice cream maker, real raw pistachios, and a few pantry staples, with no egg yolks or additives. It's freezer-friendly, so you can make a batch ahead, and it scoops easily into bowls or cones for summer get-togethers or weeknight desserts.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Freezing time: 6 hours
Total Time: 6 hours 35 minutes
Course: Dessert
Cuisine: American, Italian, Mediterranean
Keyword: Pistachio Ice Cream
Servings: 8
Calories: 362kcal

Equipment

Ingredients

  • 1 cup pistachios raw unsalted
  • ¾ cup sugar
  • 2 cups heavy cream
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1-2 drops green food coloring optional

For the Topping:

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Video

[adthrive-in-post-video-player video-id="ROkrl1Mp" upload-date="2025-10-16T13:28:59+00:00" name="Creamy Pistachio Ice Cream Recipe" description="A classic ice cream flavor made simple and extra delicious at home." player-type="default" override-embed="default"]

Instructions

  • In a food processor, blend the pistachios and sugar until finely ground (about 45 seconds). Set aside 2 tablespoons of the mixture for topping.
    1 cup pistachios raw unsalted, ¾ cup sugar
  • In a large bowl, use an electric mixer to beat the heavy cream until soft peaks form. Gently fold in the pistachio-sugar mixture, salt, vanilla extract, and green food coloring (if using).
    2 cups heavy cream, ½ teaspoon salt, 1 teaspoon vanilla extract, 1-2 drops green food coloring
  • Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (around 25 minutes). Transfer the churned ice cream to a 1-quart freezer-safe container.
  • Sprinkle the reserved pistachio-sugar mixture over the top. Cover and freeze until firm, 4 to 6 hours.
  • Scoop and top with additional pistachios and ice cream wafers.
    wafers, pistachios

Notes

  • Use raw, unsalted pistachios for a clean, nutty flavor; salted or roasted nuts change the taste and add salt you can't remove.
  • Stop grinding once the mix looks like damp sand, because going further releases the pistachio oil and roughens the texture.
  • Chill the bowl and beaters first so the cream whips faster and holds its texture.
  • Whip only to soft peaks; stiff, overbeaten cream turns grainy in the churn.
  • Fold gently to keep the whipped-in air, which keeps the ice cream light.
  • Add the salt even in a dessert, since it makes the pistachio flavor read clearly.
  • Store it in a lidded, freezer-safe container and use it within about 2 weeks for the best texture.

Nutrition

Calories: 362kcal | Carbohydrates: 25g | Protein: 5g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 67mg | Sodium: 162mg | Potassium: 215mg | Fiber: 2g | Sugar: 22g | Vitamin A: 938IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
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