Pistachio Ice Cream Recipe

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Pistachio ice cream has a cult following because the salty-sweet nut gives dairy a flavor that feels rich yet clean. I love how this easy pistachio ice cream skips eggs and custard yet still tastes like the frozen gelato you grab from a fancy scoop shop. You blitz roasted pistachios, whisk in Greek yogurt, and let condensed milk do the heavy lifting for creaminess. The whole batch goes straight into the freezer—no machine, no churn paddle, no guesswork. You stir it once, wait overnight, and wake up to a creamy pistachio dessert ready for a chocolate drizzle.

Why You’ll Crave This Recipe

No ice-cream maker – Your blender and freezer handle the work, which means anybody can whip up homemade pistachio gelato.
Greek yogurt base – The yogurt keeps the texture lush while also adding a sneaky bit of protein.
Balanced flavor – Salted, roasted nuts cut the sweetness so each spoonful finishes clean, never cloying.
Five core ingredients – You probably have them right now.
Versatile topping bar – Ground pistachio, chocolate syrup, and fresh strawberries keep every dish playful.

Ingredients You’ll Need for Pistachio Ice Cream

For the base:

½ cup peeled pistachios, roasted and salted
2 tbsp powdered sugar
¼ cup olive oil
1 cup Greek yogurt
2 tbsp condensed milk

For topping and serving:

Chocolate syrup (I used Hershey’s)
Ground pistachio
Fresh strawberries

Step-by-Step Instructions for Making Pistachio Ice Cream

Blend Pistachios and Powdered Sugar:
- Place roasted and salted pistachios in your blender or food processor.
- Add powdered sugar and blend until you get a very fine, smooth paste. The powdered sugar prevents clumping.
Add Olive Oil:
- Slowly pour in olive oil while blending. This helps achieve an ultra-smooth pistachio mixture.
Incorporate Greek Yogurt:
- Once your pistachio paste is creamy and smooth, add the Greek yogurt.
- Blend gently until fully incorporated and smooth.
Add Condensed Milk:
- Now, pour in the condensed milk.
- Blend everything together until you achieve a creamy and even consistency.
Freeze and Set:
- Transfer your ice cream mixture to a freezer-safe container.
- Freeze for at least 4 hours or overnight for the best texture.
Serve Your Pistachio Ice Cream:
- Before serving, thaw the pistachio ice cream in the fridge for about 20 minutes.
- Drizzle Hershey chocolate syrup, sprinkle with ground pistachios, and garnish with strawberries.

Tips for Perfect Homemade Pistachio Ice Cream

Blend your pistachios to a very smooth paste

Blending the pistachios finely is key. I like to blend them thoroughly with powdered sugar, which helps prevent clumps and ensures an ultra-smooth consistency. Take your time during this step, pausing occasionally to scrape down the sides of your blender. The smoother your pistachio paste, the creamier your ice cream will be.

Granulated sugar can make the pistachio blend gritty or cause it to clump. Powdered sugar breaks down easily and helps the pistachios blend into a smooth paste. This is key if you want a silky texture without bits of nuts in every bite. The finer the pistachio blend, the creamier your final ice cream will be. If you skip this step or use regular sugar, the mix won’t emulsify as cleanly. Stick with powdered sugar for best results.

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Salted pistachios add depth

Using roasted and salted pistachios does more than save you a step—they balance the sweetness. Too many homemade pistachio ice creams turn out flat or overly sweet. Salted pistachios cut through the condensed milk and enhance the nutty flavor. It also gives the final scoop that punch of flavor. Highly recommend salted pistachios.

Add ingredients step by step and blend slowly

Don’t just toss everything into the blender at once. Start with the pistachios and sugar, then add oil, then yogurt, then condensed milk. Doing it in stages helps everything emulsify. You avoid chunks, separation, or oily texture. Each ingredient works better when it’s mixed gradually, especially the yogurt, which blends in more smoothly when added and blended slowly.

Let it sit before serving

After freezing, the ice cream will be very firm. Leaving it in the fridge for 15–20 minutes before scooping makes a big difference. It softens just enough to get that perfect scoop without being icy or too hard to dig into. If you serve it straight from the freezer, it won’t have the same creamy feel.

Customize the toppings

This pistachio ice cream goes great with all kinds of toppings. A drizzle of chocolate syrup adds a rich contrast to the nutty base. Ground pistachios give it extra crunch. Sliced strawberries make it feel fresh and slightly tart. You can also try honey, whipped cream, or even chopped dates for a natural sweetness. Keep it simple or make it fancy—it works both ways.

This no-churn pistachio ice cream is super easy, super good, and doesn’t need any special equipment. I like that it’s not too sweet, and the saltiness from the pistachios makes it feel more balanced. If you’re into simple recipes with bold flavor, this one’s worth saving. Keep a batch in your freezer—especially for hot days or late-night cravings. Let me know if you try it!