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Real Pistachio ice cream (Best no-churn recipe!)

This Pistachio ice cream without ice cream maker is one of the best ice cream recipes. It's made from scratch with real pistachios, milk, cream and egg yolks. Everyone who tries it will ask you for the recipe!
Course Dessert, Snack, Sweet
Cuisine American, Mediterranean
Keyword Best, homemade, ice cream, no-churn, pistachio, without ice cream maker
Prep Time 30 minutes
Cook Time 10 minutes
Freeze 8 hours
Total Time 8 hours 40 minutes
Servings 32
Calories 185 kcal
Author Makos

Ingredients

  • 1 1/4 cups (7.8 oz / 220 grams) roasted pistachios (see notes)
  • 2 tablespoons (15 grams) cornstarch
  • 1/2 teaspoon orange zest
  • 1/8 teaspoon cinnamon
  • a pinch of salt
  • 1 cup plus 2 tablespoons (120 grams) caster sugar
  • 1/2 cup (120 grams) whole milk
  • 1/2 cup (120 grams) heavy cream, 35% fat
  • 2 yolks from large eggs
  • 1 can (400 grams / 14 oz) sweetened condensed milk (cold from the fridge)
  • 2 tablespoons coconut oil or a neutral tasting vegetable oil
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon almond extract
  • 2 tablespoons vodka
  • 2 1/2 cups (600 grams) very cold heavy cream, 35% fat

Instructions

  1. Blend: Transfer the pistachios, the cornstarch the orange zest, the cinnamon, the salt, the white sugar, the milk, the heavy cream and the egg yolks to a blender. Blend on high until you get a smooth mixture like a thick smoothie.

  2. Cook: Transfer the pistachio mixture to a pot and cook over medium heat, stirring constantly with a spatula, until the mixture is bubbly. This will cook the eggs and the cornstarch.

  3. Add the sweet condensed milk: Transfer the cooked pistachio mixture to a bowl and add the sweet condensed milk, the coconut oil, the vanilla extract, the almond extract and the vodka. Mix well with a spatula until everything is combined. Refrigerate for 2-3 hours or until cold.

  4. Whip the cream: Transfer the heavy cream to a bowl and beat with an electric mixer until stiff peaks form (be careful not to overbeat because it will separate).

  5. Mix: 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. Incorporating as much air as possible will make the ice cream softer.

  6. Freeze: Transfer the mixture to freezer-safe container a little more than 2 liters capacity and freeze overnight.

  7. Serve: For the best texture, let the ice cream sit at room temperature for 15-20 minutes (depending on your freezer and the room temperature you may need a few minutes less or more).

Recipe Video

Recipe Notes

  • This recipe makes about 2 liters, approximately 32 scoops (1/4 cup or 60ml each scoop).
  • 2 1/2 cups pistachios with shells (about 11.6 oz / 330 grams) will give you approximately 1 1/4 cup shelled pistachios (7.8 oz / 220 grams).
  • I usually don't add any food coloring, but to make this video I used green, a little bit of blue and a tiny bit of yellow.
  • Pistachio butter will also work for this recipe, but it is more expensive.

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How to prepare the pistachios:

  • If you use roasted, unsalted pistachios you can add them to the blender as is or you can soak them in boiling water for 10-15 minutes, then drain and rinse well and rub with a towel to remove most of the skins. Bake in a preheated oven at 350°F (175°C) for 15 minutes to dry them and refresh their taste. Removing the skins will result in a slightly greener color.
  • If you use roasted and salted pistachios you have to rinse them very well with plenty of water to remove most of the salt. If you want to remove the skins (this is optional but you'll get better results) then soak them in boiling water for 10-15 minutes, then drain and rinse well and rub with a towel to remove most of the skins. Bake in a preheated oven at 350°F (175°C) for 15 minutes to dry them and refresh their taste.

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