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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 is one of those desserts that feels a little special but doesn't require any fancy skills to pull off—just an ice cream maker, real pistachios and other pantry staples (no egg yolks or any weird additives), and a little freezer time are all you need. And since it's freezer-friendly, you can make batches ahead, so all you have to do next is relax or do some other errands until you're ready to enjoy this cold treat and chill. It's perfect for summer get-togethers, weeknight dinners, or when it's just too hot to step outside to go to an ice cream shop and you crave something real and homemade. It's also easy to scoop into bowls or cones, so everyone can help themselves without fuss.
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Prep Time: 10 minutes
Freezing time: 5 hours
Total Time: 5 hours 10 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:

  • Wafers
US Customary - Metric

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.
  • Stir in extra chopped pistachios if desired. Cover and freeze until firm — about 4 to 6 hours.
  • Scoop and top with the reserved pistachio-sugar mix and ice cream wafers.
    Wafers

Notes

  • Use raw, unsalted pistachios: You want clean, nutty flavor without the added salt or roast—trust me, it makes a big difference.
  • Don’t overblend: Process just until fine—if you go too far, you’ll start releasing oil from the pistachios, and the texture gets weird.
  • Cold equipment helps: Chill your bowl before whipping the cream. It’ll whip faster and hold the texture better.
  • Watch for soft peaks: You don’t need stiff cream here—soft peaks will give you the right base texture.
  • Fold gently: It might be tempting to stir fast, but a gentle hand keeps the cream airy and light.
  • Add the salt: Just a little makes the pistachio flavor pop—it balances out the sweetness perfectly.
  • Green color is optional: A drop of green food coloring gives it that classic look, but it’s totally up to you if you want to use it or go for a different color.
  • Freeze in a shallow container: A wide, flat container helps the ice cream freeze faster and more evenly than a deep one.

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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