Desserts

No-Churn Pistachio Ice Cream

A glass dish filled with green pistachio ice cream drizzled with olive oil, set on a white surface with a small glass of olive oil, a bowl of pistachios, and blurred background objects. - 1

Prep

15 minutes

Yield

6 -8

This homemade Pistachio Ice Cream is no-churn and so easy to make at home. It’s flavorful, creamy, and everything you want in an ice cream!

It’s almost ice cream season, and if you’re craving a scoop of No-Churn Pistachio Ice Cream, then look no further than this delicious recipe. This ice cream recipe is easy to make because you don’t need to churn it, but it still combines the rich, creamy texture of what you want in ice cream with the nutty taste of pistachios. This is the perfect dessert for a hot summer day.

A metal ice cream scoop with a yellow handle is lifting a scoop of pale green pistachio ice cream from a rectangular metal container. - 2

❤️ Why You’ll Love No-Churn Pistachio Ice Cream

Creamy: You can’t have ice cream without the creamy. This Pistachio Ice Cream uses heavy whipping cream to get that perfect texture.
Flavorful: The nutty sweetness of the pistachio makes this ice cream perfectly flavorful.
Versatile: You can eat this ice cream on its own, you can add in your favorite ingredients, or you can serve it with your go-to dessert. So many options!

🍲 Ingredients

Whipping Cream – Whipping cream also goes by the name “heavy cream”. It’s a dairy product that has a high fat content (usually 36% or higher), which helps hold the air when being whipped. This helps formulate that perfect consistency in desserts.

Pistachio Cream – Pistachio cream is a cream made out of pistachios. It is so luxurious, and I want to spread it on everything. You can find it where you’d find nut butters, or in most specialty Italian grocery stores.

Vanilla – You can use vanilla extract or vanilla bean paste for this recipe. Vanilla bean paste has a bit more of an intense, authentic vanilla flavor, but vanilla extract works in a pinch.

A close-up of a metal ice cream container filled with pale green ice cream, with a scoop being lifted out using a metal ice cream scoop with a yellow handle. - 3

👩‍🍳 How to Make No-Churn Pistachio Ice Cream

Line a loaf pan with parchment paper.
In a mixing bowl, use a hand mixer with a whisk attachment to whip the heavy cream to soft-medium stiff peaks. Set aside.
In a medium bowl mix together the pistachios cream, sweetened condensed milk, vanilla extract and salt until combined. Fold in 1 cup of the whipped cream and gently stir to combine.
Pour the sweetened condensed milk mixture into the bowl with the whipped cream and gently fold everything together. Be careful not to overmix.
Pour the ice cream mixture into the prepared loaf pan and top with 1 tbsp olive oil and use a toothpick to swirl it into the mixture.
Cover tightly with plastic wrap and freeze for at least 8 hours or overnight before serving. Scoop and serve, topped with chopped pistachios and an extra drizzle of olive oil if desired.

A hand holds a glass dish with a scoop of pistachio ice cream as honey is drizzled on top with a spoon. A jar of honey and a bowl of pistachios are blurred in the background. - 4

🗒 Tips and Tricks

Color: Did you know pistachio ice cream won’t be super bright in colour if it is authentic? If you see an ice cream shop serving something with a bright green colour, it probably means they added color to it.
Whipping: The air texture in no-churn ice cream comes from whipping the heavy cream into stiff peaks. Make sure your cream is VERY cold and whip it until it forms peaks and holds its shape.
Flavor Boosters: A pinch of salt can add balance to the sweetness and enhance the pistachio flavor. The vanilla can also be substituted for almond extract if you want a different, nuttier taste.
Freeze Well: Make sure you freeze for at least 6-8 hours, ideally overnight, for the best firm texture.
Add Texture: Add in chopped, toasted pistachios if you want some texture in your Pistachio Ice Cream.

🗒 Variations

If you like this Pistachio Ice Cream, here are some other recipes and ideas to make it your own:

No-Churn Vanilla Ice Cream with Pink Salt and Olive Oil
Pistachio Ice Cream with Feta
No-Churn Chocolate Ice Cream

🗒 Best served with

Honey Cake
Rustic Berry Chocolate Tart
Almond Flour Brownies

👝 How to Store Leftovers

This no-churn Pistachio Ice Cream will last in your freezer, well covered, for 1 month. If it’s too hard to scoop, just let it sit on your counter for 10 minutes before serving.

🤔 Common Questions

Not for this no-churn ice cream. You just need a stand mixer or a hand mixer and a freezer-safe container.

This can happen due to too much water in the mix (especially if you reduce fat/sugar), slow freezing, or frequent temperature fluctuations (e.g., opening the freezer door often).

This usually means that there isn’t enough fat or sugar in the recipe, or it froze too slowly. These factors help keep your ice cream soft. If it is too hard, let it sit for 5-10 minutes before scooping.

A close-up of a metal ice cream scoop lifting a large serving of pistachio ice cream from a rectangular container. The ice cream is pale green and creamy in texture. - 5

No-Churn Pistachio Ice Cream

Video

Ingredients1x2x3x

2 cups heavy whipping cream
¾ cup pistachio cream
14 oz 14 oz sweetened condensed milk (about 1 3/4 cups)
1 ½ tsp vanilla extract or vanilla bean paste
¼ tsp kosher salt
1 tbsp extra-virgin olive oil plus more for drizzling
chopped pistachios for serving

Instructions

Line a loaf pan with parchment paper.
In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks. Set aside. https://www.foodbymaria.com/wp-content/uploads/2025/05/whip.mp4
In a medium bowl mix together the pistachios cream, sweetened condensed milk, vanilla extract and salt until combined. Fold in 1 cup of the whipped cream and gently stir to combine. https://www.foodbymaria.com/wp-content/uploads/2025/05/pistachio-cream.mp4
Pour the sweetened condensed milk mixture into the bowl with the whipped cream and gently fold everything together. Be careful not to overmix. https://www.foodbymaria.com/wp-content/uploads/2025/05/combine.mp4
Pour the ice cream mixture into the prepared loaf pan and top with 1 tbsp olive oil and use a toothpick to swirl it into the mixture. Cover tightly with plastic wrap and freeze for at least 8 hours or overnight before serving. https://www.foodbymaria.com/wp-content/uploads/2025/05/pour-away.mp4
Scoop and serve topped with chopped pistachios and an extra drizzle of olive oil if desired. https://www.foodbymaria.com/wp-content/uploads/2025/05/serve.mp4

Notes

You can find pistachio cream at most large grocery stores, Italian markets or online shops.
If you love this no churn ice cream, try our No Churn Vanilla Ice Cream with Pink Salt + Olive Oil or No-Churn Chocolate Ice Cream Recipe

Nutrition

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No-Churn Pistachio Ice Cream

Ingredients

2 cups heavy whipping cream
¾ cup pistachio cream
14 oz 14 oz sweetened condensed milk (about 1 3/4 cups)
1 ½ tsp vanilla extract or vanilla bean paste
¼ tsp kosher salt
1 tbsp extra-virgin olive oil plus more for drizzling
chopped pistachios for serving