This Homemade Pistachio Ice Cream Recipe is over-the-top rich and easy to make! Just like your favorite ice cream shop, you'll love this old-fashioned ice cream!
Next time enjoy a Banana Split Milkshake!
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This is a photo I took a couple of years back showing pistachios right before the pistachio harvest. When they are ready to harvest the skins on the outside turn a warm pink. They begin to break through the outer shell. So beautiful!
And so delicious!
You know I could go on and on about how much I love pistachios, but instead... let's talk ice cream!
Ingredients you'll need
- heavy whipping cream - there's really no substitute for the richness of heavy cream.
- whole milk - yes, you can substitute with two percent and even fat free.... but don't! It makes all the difference in flavor.
- sweetened condensed milk - more sugary, creamy goodness!
- vanilla - to help flavor the syrup.
- egg yolks - separate the eggs carefully and save the whites for another use.
- pistachio syrup - which I like better than pistachios paste in this application.
- shelled pistachios - you can omit the pistachios, but I really like adding them in at the end for crunch.
- green food coloring - also optional but the food coloring turns it the traditional light green color.
Step-by-step instructions
- Separate the yolks and whites of the eggs. Save the whites in a separate bowl for another use.
- Whisk together the condensed milk, cream, milk, pistachio flavor and vanilla in a large saucepan over medium heat - set a timer for 10 minutes and whisk the milk mixture continuously.
- Slowly add the egg yolks. Continue to cook and whisk. The egg yolk mixture will thicken slightly.
- After 10 minutes, pour the ice cream mixture into a large mixing bowl and place it in the refrigerator. Seal the top with Saran Wrap. Refrigerate the custard, it must be completely cooled.
- When you are ready to make ice cream, pour mixture into the ice cream maker and process according to your machine's directions.
- Take the shelled pistachios and give them a rough chop. Mix in the chopped pistachios in at the end or simply sprinkle them over the top.
Frequently asked questions (FAQ)
Good Pistachio Ice Cream will taste like the nuts.
Yes, lightly salted nuts balances the sweetness, it's delicious!
Well that's a silly question, you know I'm going to say this recipe right?!! 😋 There are some good store-bought options, but for homemade... look no further!
The best answer I have for you is because the flavoring you're using is not correct. Often times pistachios are substituted for almonds, which is a much cheaper nut to produce. Use good quality flavoring and you'll be enjoying pistachio ice cream!
Inside the shell, pistachios are lightly green in color. However, it's super light green. If your ice cream is green it's from green food coloring. It will not be green naturally.
Eggs are an important ingredient in homemade ice cream and it's important that the custard is cooked properly.
Deb's tips for the pistachio ice cream
To prevent ice crystals from forming, place wax paper on top of the ice cream, cover with a lid, seal and freeze.
- Make sure the custard is completely cooled before processing it in the ice cream machine.
- If you're short on time place the bowl of custard into a second bowl filled with ice water - then tuck it into the fridge. That will cool it more quickly.
- To get that vibrant green color use green food dye.
- If you prefer, use a fine mesh strainer to strain the egg mixture before refrigerating.
- To learn more about using eggs successfully in a custard read through this information at eggsafety.org.
More pistachio recipes
And if you're as big of a fan of pistachios as I am, here are a few more recipes you should try!
- Honey Glazed Orange Salad with Pistachios
- Roasted Beet Orange and Pistachio Salad
- Shaved Brussel Sprout Salad Recipe
Related recipes
Looking for more ice cream recipes? There are some delicious ones on the blog for you to try!
- Black Mission Fig Ice Cream is unbelievably delicious! It's rich and creamy.
- You'll definitely be going back for seconds for Homemade Vanilla Ice Cream it's amazing and simple to make!
- This Creamsicle Ice Cream is a burst of citrus and just SO GOOD!
- For another delicious no-bake dessert try this recipe for Butterscotch Pudding Dessert.
Tried it and love this recipe? I knew you would!! Please share your comments below along with a five-star rating, you'll make my day!
Be sure to tag me on Instagram @bowl_me_over or #bowlmeover - so I get to see all of your great pictures!!
Best Homemade Pistachio Ice Cream Recipe
Equipment
- Torani Pistachio Syrup
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 14 oz. sweetened condensed milk
- 6 egg yolks
- ¼ cup Pistachio Syrup Recommend Torani
- 1 teaspoon vanilla extract
- ½ cup pistachios shelled and chopped
Instructions
- Separate the eggs - reserving the whites for another use.
- In a saucepan, whisk together the condensed milk, cream, milk, pistachio flavoring and vanilla. Place over medium heat. Set your timer for 10 minutes and whisk continuously.
- Slowly add the egg yolks, one at a time. Continue to cook and whisk. Do not allow it to boil. Whisk the entire time. The mixture will thicken slightly.
- After 10 minutes is complete, pour the custard into a large bowl, cover with plastic wrap and place it in the refrigerator. Refrigerate for at least four hours - the custard must be completely cooled.*
- When you are ready to make the ice cream, prepare the machine. Pour the pistachio mixture into the ice cream maker. Process according to your manufacturer's instructions. Mine took about 40 minutes.
- Shell and roughly chop the pistachios while the ice cream is processing. When the ice cream maker stops stir in the pistachio pieces.
- Depending upon your machine you may need to freeze it longer, but why wait?!! We enjoy ours as soon as it's done!!
- Store ice cream in a freezer-safe container.
Notes
- If you're short on time place the bowl of custard into a second bowl filled with ice water - then tuck it into the fridge. That will cool it more quickly.
Nutrition
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💭 Recipe backstory
It's no secret than Dan is a lover of all things sweet! And what puts the biggest twinkle in his eyes is ice cream. Vanilla, Black Mission Fig or Strawberry Yogurt - he loves nothing better than a sweet treat at the end of a meal!
I think his favorite part is the paddle from the ice cream maker. Usually by the time he's done there's more than a little bit on his shirt, but he's a happy guy!
T says
What’s the serving size in cups?
Thanks,
Tom
Debra Clark says
It will be about 2/3 cup. Enjoy the ice cream T!!
Alisa says
I didn't have any of the syrup, but I did have a packet of pistachio pudding! I put that in when the milk was cold and before the eggs. Worked like a charm! even gave it a light green color! ITS SO GOOD!!!!
Debra Clark says
Alisa that is brilliant! Your substitution is fantastic. I don't know that I would have thought of that. LOVE that you got the green color too. How fun! Now I'm going to have to try this too! Thank you so much for sharing!!!
Alisa says
Debra,I wanted to let you know, my daughter won't buy pistachio ice cream from a famous ice cream store because she said this is TONS better then theirs!
Debra Clark says
WOW! That is high praise Alisa - you've made my day!! Thank you for sharing, I'm glad it's such a hit!!
Shirley Sweitzer says
So refreshing on a hot day. Kids and adults love this! Thank you❤️
Debra Clark says
Isn't it the creamiest? I love that ice cream, Shirley. Glad you and your family enjoyed the recipe!! Thanks for your support of the blog!!
Angela Paris says
This ice cream looks SO yummy! What a fun recipe idea 🙂
Bowl Me Over says
It's the best, we absolutely love it - thank you!!