{"id":124954,"date":"2025-07-12T05:00:32","date_gmt":"2025-07-12T09:00:32","guid":{"rendered":""},"modified":"2025-10-26T19:23:04","modified_gmt":"2025-10-26T23:23:04","slug":"no-churn-pistachio-ice-cream","status":"publish","type":"post","link":"https:\/\/thealmondeater.com\/no-churn-pistachio-ice-cream\/","title":{"rendered":"No Churn Pistachio Ice Cream"},"content":{"rendered":"\n

You don’t need an ice cream maker to make this delicious <\/em>No Churn Pistachio Ice Cream<\/em><\/strong>! It’s the perfect texture and balance of salty-sweet flavor that you’ll adore.<\/em><\/p>\n\n\n\n

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I’m calling it now: this no churn pistachio ice cream is the dessert of the summer! Well, for me it is anyway.<\/p>\n\n\n\n

If you didn’t already know, pistachio ice cream is my favorite ice cream flavor — yes really! I’ve been obsessed for years, and I can’t believe it’s taken me this long to create a homemade version.<\/p>\n\n\n\n

My pistachio cake<\/a> and pistachio butter<\/a> are incredible, but this ice cream is my new favorite salty dessert. YUM.<\/p>\n\n\n\n

Recipe features<\/h2>\n\n\n\n
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  • This pistachio ice cream recipe is fool-proof and doesn’t require any fancy equipment. <\/li>\n\n\n\n
  • Made with only 6 simple ingredients. <\/li>\n\n\n\n
  • Made without eggs, food coloring and without an ice cream maker. The flavor, texture and taste are all perfect<\/em>, trust me. <\/li>\n\n\n\n
  • Can be made in about 15 minutes, so prep it in the morning and you’ll have ice cream by dinnertime!<\/li>\n<\/ul>\n\n\n\n
    \"scoops<\/figure>\n\n\n\n

    Ingredients<\/h2>\n\n\n\n

    Pistachios<\/strong> – Save time and buy shelled pistachios, and make sure they’re unsalted. <\/p>\n\n\n\n

    Almond extract<\/strong> – Pairs beautifully with the pistachio flavor. Technically it’s optional, but I do suggest using it if you have it on hand. <\/p>\n\n\n\n

    Sweetened condensed milk<\/strong> – No substitute! <\/p>\n\n\n\n

    Vanilla extract<\/strong> – Helps give this ice cream a sweeter flavor, and the vanilla goes nicely with the salty pistachios.<\/p>\n\n\n\n

    Heavy cream<\/strong> – The base of the ice cream. Make sure the heavy whipping cream is cold; otherwise, it may not turn into whipped cream.<\/p>\n\n\n\n

    Sugar<\/strong> – I originally tested this without sugar, and though it was still good, the sugar helps to balance out the naturally salty flavor from the pistachios with a little sweetness.<\/p>\n\n\n\n

    Instructions<\/h2>\n\n\n\n

    Step 1: Make the pistachio paste.<\/strong> Start by adding the pistachios to a food processor and pulsing for 30-60 seconds. Then, pour almond extract and water in through the top and continue pulsing until mixture combines and forms a paste. <\/p>\n\n\n\n

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    Step 2: Whisk the condensed milk mixture.<\/strong> Next, whisk the sweetened condensed milk, vanilla and salt together in a medium bowl and set aside.<\/p>\n\n\n\n

    Step 3: Make whipped cream. <\/strong>Add the heavy cream and sugar to a large bowl and whisk with a hand mixer or stand mixer until stiff peaks form, about 7-8 minutes. <\/p>\n\n\n\n

    \"whipped<\/figure>\n\n\n\n

    Step 4: Combine. <\/strong>Add the condensed milk mixture and the pistachio milk to the bowl with the whipped cream and gently fold together with a rubber spatula. This will take a minute or two in order to evenly distribute the paste. Last, fold in the chopped pistachios.<\/p>\n\n\n\n

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    \"folding<\/figure>\n<\/div>\n<\/div>\n\n\n\n

    Step 5: Freeze. <\/strong>Scoop the mixture into a 9×5 loaf pan and cover it with plastic wrap or wax paper. Place the ice cream in the freezer for at least 5 hours, or overnight in order for it to freeze. Scoop and enjoy!<\/p>\n\n\n\n

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    Tips<\/h2>\n\n\n\n
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    • It’s ok if the pistachio paste isn’t completely smooth<\/strong>. It gets mixed in with the ice cream, so you won’t be able to tell. <\/li>\n\n\n\n
    • Always use cold cream<\/strong> (directly from the fridge) before whipping it. <\/li>\n\n\n\n
    • Be patient with whipping the heavy cream into whipped cream<\/strong>. I like to mix on low speed for 2 minutes, then medium speed for 2-3 minutes then high speed for 1-2 minutes until stiff peaks have formed. <\/li>\n\n\n\n
    • It can take a few minutes to completely mix the pistachio paste<\/strong> in with the other ingredients. Just keep mixing with a rubber spatula until it’s combined. <\/li>\n<\/ul>\n\n\n