8 Dreamy Pistachio Ice Cream Recipes

Pistachio ice cream holds a special place in the world of frozen desserts. This distinctively green treat originated in the Mediterranean region, where pistachios have been cultivated for thousands of years. While you may associate pistachio ice cream with Italian gelaterias, its popularity has spread globally, becoming a beloved, sophisticated flavour that combines nutty richness with creamy sweetness. Creating your own pistachio ice cream recipe at home allows you to control the quality of ingredients while enjoying a dessert that's both indulgent and surprisingly nutritious. 
Written by Elise Goldsworthy
Bachelor of Health Science (NUTRITIONAL MEDICINE)
July 16, 2025

This article delivers 8 incredible pistachio ice cream recipes to impress your friends and family (scroll to the end for these gems!). You'll also learn a few health benefits of pistachios and the essentials on how to craft restaurant-quality pistachio ice cream in your own kitchen, complete with professional tips and healthy variations.

The Health Benefits of Pistachios

Before diving into the preparation, it's worth noting that pistachios bring impressive nutritional value to your homemade ice cream. These nuts are packed with protein, healthy fats, and essential minerals.

The success of your pistachio ice cream recipe depends heavily on the quality of your pistachios. Look for vibrant green nuts that feel heavy for their size.

For the best results, purchase whole pistachios rather than pre-ground varieties. This ensures maximum freshness and allows you to control the texture of your final product.

Packed with Nutrients

Full of Antioxidants 

Good for Your Heart 

  • Pistachios have been shown to protect the heart and mitigate the effects of cardiovascular disease due to the various anti-inflammatory compounds, healthy fats and antioxidants. 

Balances Blood-Glucose

  • Consuming pistachios may aid in blood sugar control due to their low glycemic index and beneficial effects on insulin sensitivity.

An image of homemade pistachio ice-cream in a bowl


How to Make Pistachio Ice Cream at Home

The foundation of exceptional pistachio ice cream lies in selecting premium ingredients. Here's what you'll need:

Ingredients

  • 200g shelled unsalted pistachios (plus extra for garnish)

  • 500ml whole milk

  • 300ml heavy cream

  • 150g caster sugar

  • 6 large egg yolks

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon almond extract (optional)

  • Pinch of salt

Method

  1. Start by blanching your pistachios to remove their skins. Bring a pot of water to boil and add the pistachios for 2-3 minutes. Drain and transfer to ice water immediately. Once cool, gently squeeze each pistachio to remove the skin. This step is crucial for achieving the signature bright green colour.

  2. Place the blanched pistachios in a food processor and pulse until you achieve a fine powder. Be careful not to over-process, as this can create pistachio butter rather than the desired powdery texture.

  3. In a heavy-bottomed saucepan, combine the milk, cream, and half the sugar. Heat over medium heat until small bubbles form around the edges. Remove from heat and stir in the ground pistachios. Allow this mixture to steep for 30 minutes, then strain through a fine-mesh sieve, pressing the solids to extract maximum flavour.

  4. Whisk the egg yolks with the remaining sugar until pale and thick. Slowly pour the warm pistachio-infused cream mixture into the egg yolks, whisking constantly to prevent curdling. This tempering process ensures a smooth, creamy texture.

  5. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon. The custard is ready when it coats the back of the spoon and reaches 77°C. Strain the custard through a fine-mesh sieve to remove any lumps.

  6. Stir in the vanilla extract, almond extract, and salt. Cover the custard with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.

  7. Churn the chilled custard in your ice cream maker according to the manufacturer's instructions, typically 20-25 minutes. The ice cream should have a soft-serve consistency when finished.

Do I Need to Use a Custard Base? 

Using a custard base for pistachio ice cream is optional and depends on the texture and flavour you want to achieve. A custard base, made with egg yolks and cream, yields a rich and creamy consistency that is ideal for traditional ice cream. However, if you prefer a lighter version, you can skip the custard base and use alternatives like condensed milk or cream alone.

Do I Need an Ice Cream Machine? 

While an ice cream machine makes the churning process easier and ensures a smooth texture by preventing ice crystals, it is not strictly necessary. You can make pistachio ice cream without a machine by using the no-churn method, which typically involves whipping cream and folding it with the other ingredients before freezing. Regularly stirring the ice cream during the freezing process can also help achieve a creamy consistency.

Pistachios ice cream in bowl on white stone table.

Professional Tips and Tricks

Enhancing Flavour Depth

For a more intense pistachio flavour, toast half the pistachios lightly in the oven before blanching. This adds a subtle nuttiness that complements the creamy base beautifully.

Achieving Perfect Texture

The secret to professional-quality texture lies in the custard base. Cooking the custard to the correct temperature ensures proper thickening without curdling. If you don't have a thermometer, test by running your finger across the custard-coated spoon – it should leave a clear line.

Preventing Ice Crystals

To minimise ice crystal formation, ensure your custard is completely chilled before churning. Adding a tablespoon of alcohol (such as amaretto or rum) can also help maintain a smooth texture, as alcohol has a lower freezing point than water.

Storage Techniques

Transfer freshly churned ice cream to an airtight container and press plastic wrap directly onto the surface. This prevents ice crystals and maintains optimal texture. For best results, consume within one week of preparation.

Troubleshooting Common Issues When Making Ice-Cream At Home

If your ice cream turns out too hard, it may have been over-churned or the custard wasn't chilled sufficiently. If it's too soft, the custard may not have been cooked to the proper temperature, or your ice cream maker bowl wasn't cold enough.

Grainy texture often results from ice crystals forming due to temperature fluctuations. Ensure consistent freezing temperatures and avoid repeatedly removing the ice cream from the freezer.

Enjoy Your Homemade Pistachio Ice Cream

Making pistachio ice cream at home transforms premium ingredients into a dessert that rivals any artisanal gelato shop. The process requires patience and attention to detail, but the results are incredibly rewarding. Each spoonful delivers the perfect balance of creamy richness and nutty sophistication that makes pistachio ice cream so beloved.

The beauty of this pistachio ice cream recipe lies in its versatility. Once you've mastered the basic technique, you can experiment with different variations and flavour combinations. Whether you prefer the classic version or enjoy exploring creative twists, homemade pistachio ice cream offers endless possibilities for customisation.

Start with the highest quality pistachios you can find, follow the temperature guidelines carefully, and don't rush the chilling process. Your patience will be rewarded with a dessert that's not only delicious but also contains the nutritional benefits of these remarkable nuts.

8 Pistachio Ice Cream Recipes

Here are 8 delightful pistachio ice cream recipes, ranging from classic to creative flavour combinations. These recipes omit the custard base step and just use a cream and milk base, however you can absolutely make them using the traditional custard method if you wish!

Each recipe builds on a base of rich pistachio goodness and delivers a unique twist, allowing you to explore interesting tastes and textures in your dessert-making.

Recipes

pistachio ice cream in a bowl.

Amaretto Pistachio Ice Cream

Ingredients

  • 2 cups thickened cream
  • 1 cup full-cream milk
  • 3/4 cup caster sugar
  • 1/2 cup blanched pistachios, finely chopped
  • 2 tablespoons amaretto or almond liqueur
  • 1 teaspoon almond extract
  • Pinch of salt 

Method

  1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat the mixture over medium heat until the sugar dissolves completely, stirring occasionally. Do not allow the mixture to boil.
  2. Remove the saucepan from heat and stir in the almond extract and amaretto liqueur. Cover the mixture and refrigerate for at least 2 hours or until thoroughly chilled. Chilling helps develop the flavours and makes the ice cream easier to churn.
  3. Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. During the last 5 minutes of churning, slowly add the finely chopped pistachios to ensure even distribution.
  4. Transfer the churned ice cream to an airtight container and freeze for 4-6 hours to achieve a firm, scoopable consistency. Serve in bowls, cones, or even topped with extra chopped pistachios for added crunch. Store any leftovers in the freezer for up to 2 weeks.

 

 

Cardamom Pistachio Ice Cream

Ingredients 

  • 2 cups thickened cream
  • 1 cup full-fat milk
  • 3/4 cup caster sugar
  • 1 teaspoon ground cardamom
  • 1/2 cup finely chopped blanched pistachios 

Method

  1. Combine the heavy cream, milk, sugar, and cardamom in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is fragrant. Do not allow it to boil.
  2. Remove the mixture from heat and cool to room temperature. Refrigerate for at least 4 hours or overnight to allow the flavours to infuse.
  3. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
  4. During the last 5 minutes of churning, add the finely chopped pistachios for even distribution.
  5. Transfer to an airtight container and freeze for 4-6 hours to achieve the desired texture. Serve sprinkled with cardamom powder and pistachios for added flavour and presentation.

a smooth with homemade choc chip pistachio ice cream.

Chocolate Chip Pistachio Ice Cream

Ingredients

  • 1 cup shelled and blanched pistachios
  • 2 cups thickened cream
  • 1 cup full-cream milk
  • 3/4 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
  • 1/2 cup dark chocolate chips

Method

  1. Using a food processor, finely grind the pistachios until they form a paste-like consistency. This will be the foundation for your creamy pistachio flavour.
  2. In a medium saucepan, combine the thickened cream, whole milk, and sugar. Heat gently over medium-low heat, stirring constantly, until the sugar completely dissolves. Remove from heat and stir in the pistachio paste, vanilla extract, and a pinch of salt until smooth and well-blended.
  3. Transfer the mixture to a large bowl, cover it with plastic wrap, and place it in the refrigerator to chill for at least 2-3 hours, or until completely cooled.
  4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. During the final 5 minutes of churning, slowly add in the dark chocolate chips to ensure they are evenly distributed.
  5. Transfer the freshly churned ice cream to an airtight container and freeze for 4-6 hours to allow it to firm up. This step will provide the perfect ice cream consistency.
  6. Scoop your chocolate chip pistachio ice cream into bowls or cones and enjoy a delightful balance of nutty pistachio flavour and decadent chocolatey bites! Keep any leftovers in the freezer for up to 2 weeks.

3 wooden bowls full of Espresso Pistachio Ice Cream.

Espresso Pistachio Ice Cream

Ingredients

  • 3/4 cup full-cream milk
  • 1 1/4 cups thickened cream
  • 2 tablespoons instant espresso powder
  • 3/4 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup blanched pistachios, finely chopped

Method

  1. Using a food processor, finely grind the pistachios until they form a paste-like consistency.
  2. In a medium saucepan, combine the thickened cream, whole milk, and sugar. Heat gently over medium-low heat, stirring constantly, until the sugar completely dissolves. Remove from heat and stir in the espresso powder, pistachio paste, vanilla extract, and a pinch of salt until smooth and well-blended.
  3. Cool to room temperature before refrigerating for at least 4 hours or overnight.
  4. Pour the chilled base into your ice cream maker and churn as per the manufacturer’s instructions.
  5. Transfer the ice cream to an airtight container and freeze for 4-6 hours to set completely before serving.

A bowl of Honey Pistachio Ice Cream

Honey Pistachio Ice Cream

Ingredients 

  • 2 cups thickened cream
  • 1 cup full-fat milk
  • 1/2 cup honey
  • 1/4 cup caster sugar
  • 1/2 cup finely chopped blanched pistachios 

Method

  1. Combine the heavy cream, whole milk, honey, and sugar in a medium saucepan. Heat gently over medium heat, stirring until the sugar dissolves and the honey is fully incorporated. Avoid bringing the mixture to a boil.
  2. Remove from heat and allow the mixture to cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
  3. Once chilled, churn the mixture in an ice cream maker based on the manufacturer’s directions.
  4. Add the chopped pistachios during the final 5 minutes of churning to distribute evenly throughout the ice cream.
  5. Transfer to an airtight container and freeze for 4-6 hours for a firmer texture. Serve with a drizzle of honey for extra sweetness. 

Rosewater Pistachio Ice Cream

Ingredients 

  • 2 cups thickened cream
  • 1 cup full-fat milk
  • 3/4 cup caster sugar
  • 2 teaspoons rosewater
  • 1/2 cup finely chopped blanched pistachios 

Method

  1. Combine the heavy cream, whole milk, and sugar in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves. Do not allow the mixture to boil.
  2. Remove from heat and stir in the rosewater. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
  3. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
  4. During the last 5 minutes of churning, add the finely chopped pistachios to ensure they are evenly distributed.
  5. Transfer the ice cream to an airtight container and freeze for 4-6 hours for a firmer consistency. Serve garnished with a sprinkle of pistachios or edible rose petals.

Closeup shot of a human hand pouring a green pistachio topping on delicious ice cream

Salted Caramel Pistachio Ice Cream

Ingredients 

  • 2 cups thickened cream
  • 1 cup full-cream milk
  • 3/4 cup caster sugar
  • 1/2 cup light brown sugar
  • 1/4 cup unsalted butter
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped blanched pistachios 

Method

  1. Using a food processor, finely grind the pistachios until they form a paste-like consistency.
  2. In a medium saucepan, combine the thickened cream, milk and caster sugar. Heat gently over medium-low heat, stirring constantly, until the sugar completely dissolves. Remove from heat and stir in the pistachio paste, vanilla extract, and a pinch of salt until smooth and well-blended.
  3. In a separate saucepan, combine the light brown sugar and butter and melt together until the mixture has reduced slightly and into a thick salted caramel sauce.
  4. Once both the salted caramel and custard have cooled slightly, mix them until fully combined. Add the blended pistachios. Strain the mixture through a fine mesh sieve to ensure a smooth texture, then chill in the refrigerator for at least 4 hours or overnight.
  5. After chilling, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
  6. Transfer the churned ice cream to an airtight container and freeze for 4-6 hours for a firmer texture. Serve in bowls or cones, garnished with extra chopped pistachios or a drizzle of salted caramel for an indulgent touch. Store any leftovers in the freezer for up to 2 weeks.

a bowl full of Strawberry Pistachio Ice Cream.

Strawberry Pistachio Ice Cream

Ingredients

  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup full-cream milk
  • 1 cup thickened cream
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup blanched pistachios, finely chopped

Method

  1. Using a food processor, finely grind the pistachios until they form a paste-like consistency.
  2. In a medium saucepan, combine the thickened cream, milk, and sugar. Heat gently over medium-low heat, stirring constantly, until the sugar completely dissolves. Remove from heat and stir in the pistachio paste and a pinch of salt until smooth and well-blended.
  3. Meanwhile, place the sliced strawberries in a bowl with 1/4 cup of sugar. Stir to coat the strawberries and allow them to sit for 15-20 minutes to release their juices.
  4. Blend the macerated strawberries until smooth, then stir into the ice cream base mixture.
  5. Chill the mixture in the refrigerator for at least 4 hours or overnight.
  6. Pour the chilled mixture into your ice cream maker and churn following the manufacturer’s instructions.
  7. Transfer the ice cream to an airtight container and freeze for 4-6 hours to harden before serving.

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Article References

Baghery, F., Mohammadifard, N., & Khanamani Falahati-Pour, S. (2022). The effect of pistachio supplementation on metabolic syndrome and its components in adults: a systematic review and meta-analysis of randomized controlled trials. Nutrition reviews, 80(10), 2051–2063. https://doi.org/10.1093/nutrit/nuac027

Esmaeili Nadimi, A., Ahmadi, Z., Falahati-Pour, S. K., Mohamadi, M., Nazari, A., Hassanshahi, G., & Ekramzadeh, M. (2020). Physicochemical properties and health benefits of pistachio nuts. International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition, 90(5-6), 564–574. https://doi.org/10.1024/0300-9831/a000529

Hadi, A., Asbaghi, O., Kazemi, M., Haghighian, H. K., Pantovic, A., Ghaedi, E., & Abolhasani Zadeh, F. (2023). Consumption of pistachio nuts positively affects lipid profiles: A systematic review and meta-analysis of randomized controlled trials. Critical reviews in food science and nutrition, 63(21), 5358–5371. https://doi.org/10.1080/10408398.2021.2018569

Higgs, J., Styles, K., Carughi, A., Roussell, M. A., Bellisle, F., Elsner, W., & Li, Z. (2021). Plant-based snacking: research and practical applications of pistachios for health benefits. Journal of nutritional science, 10, e87. https://doi.org/10.1017/jns.2021.77

Mead, L. C., Hill, A. M., Carter, S., & Coates, A. M. (2025). Effects of energy-restricted diets with or without nuts on weight, body composition and glycaemic control in adults: a scoping review. Nutrition research reviews, 38(1), 202–218. https://doi.org/10.1017/S0954422424000106

Mandalari, G., Barreca, D., Gervasi, T., Roussell, M. A., Klein, B., Feeney, M. J., & Carughi, A. (2021). Pistachio Nuts (Pistacia vera L.): Production, Nutrients, Bioactives and Novel Health Effects. Plants (Basel, Switzerland), 11(1), 18. https://doi.org/10.3390/plants11010018

Martínez-González, M. Á., & Hernández Hernández, A. (2024). Effect of the Mediterranean diet in cardiovascular prevention. Revista espanola de cardiologia (English ed.), 77(7), 574–582. https://doi.org/10.1016/j.rec.2024.01.006

Mateos, R., Salvador, M. D., Fregapane, G., & Goya, L. (2022). Why Should Pistachio Be a Regular Food in Our Diet?. Nutrients, 14(15), 3207. https://doi.org/10.3390/nu14153207

Oregon State University, Linus Pauling Institute, Nuts, https://lpi.oregonstate.edu/mic/food-beverages/nuts, viewed 16 July 2025

Yuan, W., Zheng, B., Li, T., & Liu, R. H. (2022). Quantification of Phytochemicals, Cellular Antioxidant Activities and Antiproliferative Activities of Raw and Roasted American Pistachios (Pistacia vera L.). Nutrients, 14(15), 3002. https://doi.org/10.3390/nu14153002