Pistachio Ice Cream Recipe
Updated: September 14, 2023, By Swasthi
This Pistachio Ice Cream is a real deal summer treat! You will love this pista ice cream 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.
About 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.
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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Photo Guide
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.
3. Add sugar to a bowl. I used 3/4 cup organic sugar. If using regular refine sugar you may reduce 2 tbsp.
4. Pour 1 cup milk and 1.5 tsp vanilla extract.
5. Whisk them very well until the sugar dissolves completely.
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.
Churn Pista Ice Cream
7. Fix your bowl and start the machine. Pour the mixture slowly. (Follow the instructions mentioned in your manual)
8. Churn for 15 to 20 mins. You will see this soft set 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.
10. Transfer this to a freezer safe bowl and freeze for at least 6 to 8 hours.
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.
Scoop and serve Pistachio ice cream with your favorite garnishing.
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Recipe Card
Pistachio Ice Cream Recipe (Pista Ice Cream)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- ½ cup unsalted pistachios heaped
- 1 cup full fat milk
- 2 cups heavy whipping cream
- ¾ cup sugar organic
- 1½ 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
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Pistachio Ice Cream Recipe first published in June 2016. Updated & republished in April 2023.
About Swasthi
Iโm 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 Swasthiโs Recipes will assist you to enhance your cooking skills. More about me
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Comments
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…?
Hi Sunitha
You are welcome! Glad You all liked it. Thank you so much
๐
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
Hi Lavanya. You are welcome
So happy to know it turned out delicious.. I suppose you made the ice cream without ice cream maker using the corn starch. Thanks for the feedback.
I noticed you used the Kitchen Aid Mixer to Chrun. Can you please tell me which extension you used to chrun it?
Hi Palwasha
I used kitchen aid Ice cream attachment and the Ice cream making bowl