Desserts/ Ice Cream

Pistachio Ice cream (No Churn)

Pistachio Ice Cream

Try this no churn Pistachio Ice Cream that’s creamy, rich, and nutty. Made with a homemade pistachio cream and plenty of roasted pistachios.

It is definitely the season for ice cream. Well to be honest in my books every season is the season for ice cream.

But for those of you with more self restraint than I, summer is always the time of the year when ice cream becomes the solution for everything.

And a no churn ice cream like this is absolutely essential to keep in your repertoire. Being a no churn recipe makes it SUPER QUICK AND EASY, which is always a winner! It really is a case of mixing it all together and placing it straight into the freezer.

Pistachio Ice Cream

Pistachio Ice Cream

As the first ice cream recipe on the blog, it was only fitting to share my favourite flavour. And to no surprise it is of course pistachio.

It’s certainly a simple no churn pistachio ice cream and a very straightforward recipe too. But pistachio can often be a subtle flavour, so sometimes it’s worth giving it the sole spotlight and its time to shine.

This Pistachio Ice Cream is rich and creamy, with a hint of salt just for balance. We’re making a homemade pistachio paste which is where all our pistachio flavour will be coming from. But don’t worry it’s a very easy paste to make.

Pistachio Ice Cream

But this pistachio ice cream doesn’t end there!

We’re then folding in chopped pistachios into the ice cream mixture before freezing for added flavour and texture. I mean, is a Pistachio Ice Cream really a pistachio Ice cream without pieces of pistachio in it?

There’s a lot of Pistachio in that sentence, isn’t there?

Types of Pistachios

Different types of pistachios exist which can look a bit different as well as taste a bit different.

Iranian and Turkish pistachios tend to be the greenest varieties from what I’ve seen and tried. And the raw pistachios are always far more green than the roasted ones. But the roasted pistachios have a deeper and more earthy flavour, which is preferable here.

For this recipe I’ve used roasted Californian pistachios purely because they’re incredibly accessible and easy for me to find. They’re also more friendly on the pocket whilst still having a lovely shade of green and a good flavour.

But feel free to use whichever variety is most accessible for you.

Pistachio Ice Cream

How do no churn ice creams work?

It is somewhat of a ‘cheat’ method as ice cream does normally require churning. And honestly the texture or churned ice cream will always be superior to those that aren’t.

But having said that, I can wholeheartedly say that the texture of this pistachio ice cream is unbelievably good. I mean, I was really surprised and impressed when I first started testing this recipe. It’s smooth and creamy whilst also being totally free of ice crystals (the culprit that ruins ice creams).

The no churn ice creams tend to have a higher proportion of fat and this is what creates the final creamy and ice free texture. Low fat substitutes WILL NOT WORK.

Pistachio Ice Cream

Can we turn this pistachio ice cream into a gelato?

Not really, not if you want it to be a true gelato.

Gelatos require churning as well as the use of different ingredients. They tend to contain more milk and less cream in comparison to regular ice cream. Gelato also contains less egg yolks or often none at all.

Gelato is also churned at a slower rate which incorporates less air and makes the resulting texture far more dense.

If you have an ice cream maker, you can still make this Pistachio Ice Cream in it

You can still use it! The slow churning of an ice cream maker always creates a far superior texture in comparison to no churn recipes.

But to make the most out of an ice cream maker, it would work even better if a pistachio custard base was used rather than the double cream and condensed milk combination used here. If I ever end up purchasing an ice cream maker, I will get a recipe up for this.

Pistachio Ice Cream

What you’ll need

The full recipe can be found at the end of the blogpost

  • Roasted and unsalted pistachios – and a lot of them!
  • Sweetened condensed milk – this is also sold as condensed milk. NOTE: this is not evaporated milk. Evaporated milk won’t work here so please make sure you purchase the right one
  • Double cream – also known as heavy whipping cream
  • Vanilla bean paste – or vanilla extract/essence
  • Salt – this will balance out the sweetness and enhance the pistachio flavour

That’s it, it’s literally a 5 ingredient Pistachio Ice Cream!

How to make this no churn Pistachio Ice Cream

1) Start by blending the pistachios, you may need to stop and scrape the blender down a few times

2) It will start to form a thick pistachio paste, it doesn’t need to be perfectly smooth

3) Then pour in the condensed milk and blend once more. You may need to stop a scrape the blender down once or twice again

4) Then mix together vanilla bean paste and double cream/heavy whipping cream

5) Whisk the cream and vanilla to stiff peaks

6) Then add in the pistachio and condensed milk mixture

7) Whisk till smooth and incorporated. It will be thick but pourable

8) Then add in a pinch of salt

9) Along with some chopped pistachios

10) Fold until incorporated

11) Pour into a freezer safe container or 2lb loaf tin

12) Seal with a lid or baking paper and cling film. Place into the freezer to set

Frequently asked questions:

Can this Pistachio Ice Cream be made vegan?

It can with a few simple substitutes. The double cream/heavy whipping cream can be swapped for a plant based alternative. I recommend a coconut whipping cream rather than oat cream as the fat content is key here for getting the right texture.

Similarly a vegan or plant based condensed milk will work too. These are often sold as an oat variety or a coconut variety. Either will work but the additional fat in the coconut one will help to get the creamy texture we want.

The texture of vegan no churn ice creams can sometimes be inferior

In my testing I’ve found that vegan ice creams work a lot better when churned. The plant based substitutes are often lower in fat which makes it harder to achieve the same texture without churning.

However if you’re able to find coconut based alternatives, these will work well as the coconut contains the necessary fat.

Pistachio Ice Cream

Can a store bought pistachio paste or pistachio cream be used in stead of making it?

A store bought pistachio paste containing 100% pistachios will work here and save you the job of blending the pistachios. It would need an equal amount (150g) of the paste to substitute.

Pistachio cream, on the other hand, won’t work here as a substitute. This is a sweetened cream that contains pistachio along with white chocolate and cream.

Using pistachio cream here would make the ice cream far too sweet as it already contains sweetened condensed milk. It would also not have a strong enough pistachio flavour due to the lower percentage of pistachios.

How long will the ice cream keep in the freezer?

Providing it’s stored properly in an air tight and freezer safe container, the ice cream will last for 3 months. I do like to place another layer of baking paper over the ice cream so that it is in contact with the surface.

I find this helps prevents ice crystals forming over time too.

If you enjoyed this recipe

Please do let me know! Leave a review and a rating below, I’d love to know how you got on.

You can also tag me on Instagram at @dish_by_rish. Or follow me on FacebookPinterestYoutube, and TikTok to keep up with all my cooking and baking creations.

Until then, happy cooking… or ice cream making!

Pistachio Ice Cream

Pistachio Ice Cream (No Churn)

Yield: serves 10
Prep Time: 20 minutes
Freezing Time: 8 hours
Total Time: 8 hours 20 minutes


  • 200g roasted unsalted pistachios
  • 397g tin of condensed milk
  • 600ml double cream/heavy whipping cream
  • 1tsp vanilla bean paste, or extract/essence
  • 1/2tsp salt


  1. Place 150g of the pistachios into a blender, leaving the remaining 50g aside. Blend until it forms a thick pistachio paste. You may need to scrape down the blender a couple of times. The paste does not need to be perfectly smooth
  2. Then add the condensed milk to the blender and blend once more into a thick pistachio cream. You may need to scrape the blender down once or twice again. If your mixture is starting to feel warm/hot, transfer it into a bowl and place into the fridge for 10-15 minutes. The heat can cause the cream to deflate later
  3. Whisk together the cream and vanilla to stiff peaks
  4. Then add the pistachio and condensed milk mixture to the whipped cream and whisk once more until smooth. It will be thick but pourable
  5. Coarsely chop the remaining 50g pistachios (or blitz in a food processor), and add to the ice cream mixture along with the salt. Fold until incorporated
  6. Pour into a freezer-safe container or into a 2lb loaf tin. Seal with a lid or with baking paper and cling film, and place into the freezer for a minimum of 8 hours
  7. Optionally, drizzle store-bought pistachio cream over ice cream scoops for extra decadence
Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 458Total Fat 36gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 15gCholesterol 85mgSodium 269mgCarbohydrates 29gFiber 2gSugar 25gProtein 9g

This is an automated calculation and may not always be accurate.

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  • Reply
    July 9, 2023 at 2:19 pm

    Made this and put it in the freezer last night. Couldn’t wait to try it so had a spoon for breakfast and WOW this is excellent. It really tastes like ice cream! And so easy to make. Next time I think I will pour it into individual ramekins so that it’s portioned out for guests.

    • Reply
      July 9, 2023 at 11:22 pm

      I’m so glad you enjoyed it! and thank you so much for leaving a review! The individual ramekins will be a great idea, that’s an excellent idea for parties 🙂

  • Reply
    July 22, 2023 at 4:52 pm

    Hi rishi the recipe looks incredible. As someone who was trying to make icecream for the first time it wld have also been great if you gave instructions on how to whip the cream and vanilla. I whipped at medium-high speed and it went for a lovely thick liquid to a curdled butter type consistency and I had no clue what to do 🙁 I’d used up all my double cream for this already so just mixed in my pistachio paste into the “curdled butter” ;( no idea how it will all come together which is really sad for me cos I spent ages de shelling and blitzing the pistachios 🙁

    • Reply
      July 27, 2023 at 1:53 pm

      ahhh I’m so sorry that happened to you. Yes, over whisking will lead to the whipped cream splitting and essentially turning into butter. I had the image of the stiff peaks consistency in the blog – it only needs to be whipped to that stage. On a slower speed it will take longer, on a higher speed it will happen quicker. If ever unsure, stick to a slower speed so that it doesn’t go over. That thick consistency you achieved was the perfect point to stop whisking

  • Reply
    July 22, 2023 at 5:02 pm

    Once again thank you for such a lovely looking recipe! Just wanted to give a little feedback as a novice too!

    • Reply
      July 27, 2023 at 1:55 pm

      thank you, I’m sorry that happened to you though!

  • Reply
    Biscoff and Coffee Ice Cream - Dish by Rish
    August 21, 2023 at 4:03 pm

    […] I think it’s marginally even better than my Pistachio Ice Cream. And as a lover of all things pistachio, I can’t quite believe I’m saying […]

  • Reply
    June 12, 2024 at 8:31 pm

    Not as easy as you made it look. My pistachio paste split, the oil was all over the blender, although it is the same blender that you use. So just a heads up for beginners – search for some propper training and advice before you try to make the paste yourself. Not cheap, the pistachios 🤑

    • Reply
      June 12, 2024 at 8:57 pm

      hi there, I’m not quite sure how your paste split? the pistachios are only blitzed until they’re thick, the aim isn’t to make pistachio butter so no oil should have been released from the pistachios.

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