Pistachio ice cream recipe with natural flavoring (no churn)
Made with 15% real pistachios and natural flavoring to enhance the pistachio taste, this is the best no-churn pistachio ice cream recipe! If you're using whole pistachio nuts, you'll need a blender. But if you use natural pistachio butter instead, you can skip the blender entirely.
Servings: 32 scoops
Calories: 141kcal
Ingredients
- 1 ½ cups roasted, unsalted pistachios or pistachio butter
- 2 tablespoons cornstarch
- 1 pinch of salt
- ½ teaspoon orange zest
- ¼ teaspoon cinnamon
- 0.6 cup caster sugar
- ½ cup whole milk
- ½ cup heavy cream, 35% fat
- 2 yolks from large eggs
- ½ teaspoon matcha green tea
- 1 14 oz can sweetened condensed milk cold from the fridge
- 2 tablespoons coconut oil or a neutral tasting vegetable oil
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract
- 2 tablespoons vodka optional
- 2 ½ cups heavy cream, 35% fat very cold
Instructions
- Add the pistachios, cornstarch, salt, orange zest, cinnamon, sugar, milk, heavy cream, egg yolks and matcha (if using) to a blender or a food processor. Blend on high until smooth.👉 For an easier ice cream, skip this step and instead of pistachio nuts use the same weight pistachio butter.
- Pour the pistachio mixture into a pot or saucepan and cook over medium heat, stirring constantly with a spatula, until it starts to bubble (just like making a custard). This step cooks the eggs and activates the cornstarch.
- Transfer the pistachio custard to a bowl and stir in the sweetened condensed milk, coconut oil, vanilla extract, almond extract, and vodka. Mix well until fully combined. Chill in the fridge for 2 hours or until completely cold.
- In a separate bowl, whisk the heavy cream with an electric mixer until stiff peaks form (be careful not to overbeat, or it may separate).
- Add the cold pistachio mixture to the whipped cream in three batches, beating well after each addition. Continue beating until the mixture is light and fluffy. The more air you incorporate, the softer the ice cream will be.
- Transfer the ice cream mixture to a freezer-safe container with at least 2 liters capacity and freeze overnight.Let the ice cream sit at room temperature for 15–20 minutes before serving (adjust based on your freezer and the room temperature). For extra pistachio flavor, drizzle with this easy 2-ingredient pistachio cream.
Video
Notes
You can use pistachios with their skin. They are healthier.
Roasted and salted pistachios need to be rinsed very well with plenty of water to remove most of the salt. Then, dry them in a preheated oven at 350°F (175°C) for 15 minutes and let them cool completely before using them.
For greener color, add a few drops of green food coloring at step 5.
1 scoop is approximately ¼ cup or 60 ml.
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Nutrition
Serving: 60ml | Calories: 141kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 10mg | Potassium: 87mg | Fiber: 1g | Sugar: 5g | Vitamin A: 366IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 0.3mg
