No-Churn Pistachio Ice Cream

Smooth, rich, and incredibly simple to prepare, this homemade pistachio ice cream is ideal for summer days! With just 4 ingredients and no need for a machine, it’s a breeze to whip up.

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About This Recipe

This pistachio chocolate chip ice cream is the perfect summer dessert! It’s made with simple ingredients, requires no ice cream machine, no churning, and can even be made with just a whisk (although using an electric mixer will make it easier). The only hard part about this recipe is waiting for the ice cream to freeze!

The ice cream is flavored using my homemade pistachio paste, which is made with just one ingredients, pistachios! Although you can use store-bought pistachio butter, just keep in mind that this recipe uses unsweetened pistachio paste, an if your store-bough pistachio paste/butter is sweetened, you’ll have to reduce the amount of condensed milk.

The pistachio ice cream is sweetened with condensed milk, and unfortunately you cannot leave this out or swap it for sugar. It not only sweetens the ice cream, but also adds richness to it.

Chocolate pairs so well with pistachios, so I added in mini chocolate chips to make pistachio chocolate ice cream(it also adds texture), but you can leave it out if you’re not a big fan of chocolate.

What You Need To Make This Recipe

Heavy Cream: make sure your cream has a fat percentage of 35% or higher and it is cold.

Condensed milk: this sweetens the ice cream as well as adds richness.

Pistachio Paste: this recipe is made with unsweetened pistachio paste.

Chocolate chips: I used mini chocolate chips, you could also use regular sized chocolate chips or leave this out completely.

How To Make Pistachio Ice Cream

Step 1: Beat cold heavy cream to stiff peaks using an electric hand/stand mixer or a whisk. (note: it will take longer if you’re using a whisk.)

Step 2: Gently mix in the condensed milk and pistachio paste. You could also add a few drops of green food coloring at this point (I did but this is optional).

Step 3: Carefully fold in the chocolate chips.

Step 4: Transfer to an ai-tight container and freeze for at least 6 hours or overnight. Once frozen, scoop and serve with chopped pistachios.

Storing The Pistachio Ice Cream

It’s ice cream, which means it should always be stored in the freezer! It’ll last 2-3 weeks in the freezer if stored properly.

Pro Tips

Place you bowl in the freezer for 5 minutes before using it beat heavy cream, this will make the process of beating the cream to stiff peaks faster.
If you’re using a sweetened pistachio paste/spread, reduce the condensed milk by as much as you need to. Star with less, you can always taste the cream and then add more if needed.
Make sure your heavy cream has been chilling in the fridge for at least a day before using it.
You can also fold add in chopped pistachios along with chocolate chips or just add one of the two.
Not a fan of chocolate, you can also experiment with other flavors that pair well with pistachio like raspberries. Swirl in some raspberry compote (or jam) before freezing the ice cream. You could do the same with strawberry compote as well.
Once frozen, let the ice cream sit at room temp. for 5-10 min before serving, this will make it easier to scoop.

FAQ’s

What is no-churn ice cream?

It’s a type of ice cream that doesn’t require an ice cream maker. It’s made by whipping cream until it forms stiff peaks, then folding in sweetened condensed milk and other ingredients.

Why is it called no-churn ice cream?

It’s called no-churn because it doesn’t require the traditional churning process used in making traditional ice cream.

Can I make no-churn pistachio ice cream healthier?

While it’s possible to use lower-fat ingredients, it may affect the texture. You could try using low-fat condensed milk or adding healthier mix-ins like fresh fruit.

How long does pistachio ice cream last?

It can last up to 2 weeks in the freezer if stored in an airtight container.

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Recipe Card

Smooth, rich, and incredibly simple to prepare, this homemade pistachio ice cream is ideal for summer days! With just 4 ingredients and no need for a machine, it’s a breeze to whip up.

Prep Time: 10 min

Cook Time: 0 min

Chill Time: 6 hrs.

Total Time: 6 hrs. 10 min

Course: Dessert

Servings: 5

Calories: 320kcal

Ingredients

1 cup heavy cream, cold (240ml)
1/2 cup condensed milk (120ml)
1/4 cup pistachio paste (60g)
3-4Tbsp mini chocolate chips *optional (45g -60g)
few drops of green food coloring *optional

Equipment/Utensils

Medium sized bowl
Electric hand/stand mixer or a whisk
Spatula
Freezer safe air-tight container
Ice cream scoop

Instructions

Add cold heavy cream into a medium sized bowl. Beat using an electric hand/stand mixer or a whisk until stiff peaks form, about 7-8 minutes (it will take longer with a whisk).
Add in condensed milk, pistachio paste and , green food coloring(if using). Gently mix until all the ingredients are fully incorporated.
Add in the chocolate chips and use a spatula to fold them into the mixture.
Transfer the ice cream mixture into an air-tight container. You could also add a layer of plastic wrap before putting the lid on to make it more secure.
Freeze for at least 6 hours or up to overnight.
Scoop and serve with chopped pistachios. Enjoy!

Nutrition

Calories: 320.14kcal

Total Fat: 24.71g

Carbs: 21.62g

Sugars: 20.15g

Protein: 5.18g

Sodium: 53.31mg

Fiber: 0.78g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. **