Pistachio Ice Cream | No Churn Pista Ice Cream

Creamy, rich and decadent no churn eggless pistachio ice cream recipe with detailed step by step pictures. No Churn Easy Pista Ice Cream video recipe, Pistachio Ice Cream Video Recipe. Best summer recipe of homemade pista icecream – so creamy & delicious!

Pistachio Ice Cream is a super simple & easy homemade frozen dessert and this recipe makes the best fail-proof homemade ice cream. Summer is fast approaching in our part of the world and with that the temperatures are soaring too! If you looking for making ice creams and frozen desserts, I have got you covered with enough recipes but this pista ice cream is the easiest!

Jump to:

• Key Ingredients
• Top Tips
• Substitutions & Variations
• Storing & Serving Suggestions
• Pistachio Ice Cream Video Recipe
• Pistachio Ice Cream Recipe with Step by Step Pictures
• Recipe Notes
• More Summer Recipes
• 📖 Recipe
• 💬 Comments

It does not require any special kitchen equipment – no ice cream churner or ice cream maker needed. If you do not have electric beater or whisk, a hand whisk or long spoon works too! There are no eggs/egg-yolks in this ice cream recipe and it yields the best creamiest and richest pistachio icecream. No churn, no eggs ice cream recipe that can be made easily at home and the results will surprise you, this recipe in particular is similar to the strawberry ice cream recipe. I can guarantee that the ice cream will not have any crystallization and it stays creamy for days, if you follow all the tips in the recipe below.

Key Ingredients

Pistachios or Pista is the main ingredient used in this ice cream recipe. We will use ¼ cup of de-shelled pistachios, uncooked or raw to make the ice cream. It is option to remove the skin of the pistachios, but I usually don’t mind it and the texture of the ice cream doesn’t change much.

Fresh Cream makes the ice cream thicken quick enough, also resulting in creamy ice cream. It is an option to use milk along with cream but you will have to churn the icecream or blend it a few times after it is set to remove ice crystals. I do not specifically use whipped cream and any fresh cream with 20-25% fat should work well for this recipe.

Condensed Milk is used to sweeten the ice cream mixture and there is no other sugar component in the recipe. It also helps add the creaminess and richness to the icecream.

Pistachio Extract is highly recommended for the additional flavor and fragrance, to take away some under milk taste too. If you do not have the pista extract or essence, you can use vanilla extract too! And it is optional and can be skipped.

Apple Green Liquid Food Color makes this ice cream a visual treat as the natural color of ground pistachios is not exactly green. If you do not prefer artificial colors, you can skip this ingredient.

For full list of ingredients and exact measurements, check the recipe below.

Top Tips

Making gelato style pistachio ice cream without eggs or ice cream maker is easy enough, if you follow the below tips. This recipe is quick and straight-forward, making it a beginner-friendly recipe too.

Raw Pistachios are ground into a fine powder using a blender and it is important to grind the nuts in small pulses, so that they do not warm up during the process. On warming up, the nuts start to release oils and the ice cream will lose its texture.

It is optional to remove the skin of the pistachios and I recommend against roasting the nuts, as the flavor can be lost on roasting & then grinding to a powder. Another option is to cook the pistachios in water until soft to remove the skin easily and grind along with the cream to a fine texture.

The cream and condensed milk should always be whisked or beaten until the mixture is frothy. If you are using a electric beater/whisk, it takes about 2 minutes on low speed but with a hand whisk it can take longer.

The ice cream should be poured into a long aluminum tray to be set in the freezer. Aluminum is a good conductor of heat, so it helps freeze the ice cream faster. Using a long container helps scoop the ice cream to a perfect sphere.

Before the ice cream set in the freezer, it is better to wrap tightly with a cling wrap around the aluminum tray so that it prevents any ice crystals from forming.

Substitutions & Variations

It is optional to use unroasted/raw pistachios for this ice cream recipe. Cooked or roasted pistachios can be used too, but you should be cautious while grinding into a fine powder as the oils can release quickly with roasted pista.

Adjust the amount of condensed milk depending on the sweetness preferred. This recipe makes ice cream that is not overtly sweet. If you prefer a sweeter ice cream, add additional sugar or increase the quantity of condensed milk by 2-3 tablespoon as needed.

I have used fresh cream with 25% fat content and it works for this recipe but in general higher the fat %, better and creamier the ice cream is. If you can get whipped cream, use it to make the same recipe for a creamier and richer pista ice cream.

Storing & Serving Suggestions

Pistachio Ice Cream is best served chilled and immediately after removed from the freezer as a dessert or snack. The ice cream can be stored in the freezer for a good 10-15 days, when covered tightly with a cling wrap.

Pistachio Ice Cream Video Recipe

Pistachio Ice Cream Recipe with Step by Step Pictures

In a blender add ¼ cup raw pistachios (with or without skin)

Blend into a fine powder by pulsing a few times making sure the blender is not getting warmed up. Set aside.

In a mixing bowl add ¾ cup fresh cream.

Using an electric whisk, beat on low speed for 2 minutes until the cream is frothy. If you using a hand whisk, it can take upto 5 minutes.

Next add ⅓ cup condensed milk.

Whisk the mixture again on low speed for 2 minutes or until it is frothy.

Now add the powdered pistachios.

Next add ⅛ teaspoon pistachio extract (can be replaced with vanilla extract)

Add ⅛ teaspoon or few drops of apple green liquid food color. This is optional and purely for making the ice cream visually bright & vibrant.

Whisk the ingredients together for a minute on low speed.

Pour into a long aluminum tray.

Sprinkle 2-3 tablespoon finely chopped pistachios on top.

Cover tightly with cling wrap film.

Freeze for 8 hours or overnight in the freezer. The ice cream should be well set.

Gently scoop out the ice cream using a spoon or ice cream scoop.

Place the pista ice cream scoop in a wafer cone or serving bowl.

Serve immediately! Store the remaining ice cream in the same tray covered tightly with cling wrap for upto 15 days.

Recipe Notes

• Adjust the amount of condensed milk depending on the sweetness preferred.
• Any other additional toppings like chocolate chips, chocolate syrup can be added while serving the ice cream.
• In the place of pistachio extract, you can also use ¼ teaspoon of powdered cardamoms if you prefer the fragrance.
• The cream and condensed milk can be heated until warm, if you prefer although there is no difference in taste or texture of the ice cream. Make sure the mixture is at room temperature before whisking them until frothy.

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