Pistachio Ice Cream Recipe
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.
Equipment
- 1 Blender
Ingredients
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
Instructions
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.
Tried this recipe?Let us know how it was!