Go Back Email Link
+ servings
Pistachio Ice Cream
Print Recipe
5 from 6 votes

No Churn Pistachio Ice Cream

This No Churn Pistachio Ice Cream is a beautiful shade of pale green and velvety smooth.
Prep Time20 mins
Freezing time3 hrs
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: American, Italian
Keyword: cream, ice cream, pistachio
Servings: 8 people
Calories: 434.25kcal



  • Gently roast the pistachios in a pan (no oil) until they begin to release a nutty aroma then leave to cool completely.
  • Place the pistachios and sugar into a blender and blitz until they have the consistency of a fine powder or "dust".
  • Whisk together the double cream and condensed milk until it has formed soft peaks.
  • Fold the pistachio and sugar "dust" into the whipped ice cream base.
  • Spoon the ice cream into a freezer safe container and top with a handful of chopped pistachios.
  • Cover with cling film and freeze for 3 hours or until the ice cream is firm but scoop-able.


Calories: 434.25kcal | Carbohydrates: 25.38g | Protein: 6.06g | Fat: 35.61g | Saturated Fat: 19.35g | Cholesterol: 111.25mg | Sodium: 60.39mg | Potassium: 277.13mg | Fiber: 1.29g | Sugar: 20.89g | Vitamin A: 1221.13IU | Vitamin C: 1.8mg | Calcium: 132.88mg | Iron: 0.56mg