This is the creamiest pistachio ice cream with homemade pistachio paste. Made especially easy the no-churn way! 5 ingredients are all you need to make this beautifully green ice cream.
Last year, I was fashionably late to the party I know, but last year, I got completely hooked on no churn ice cream! I started with chocolate coffee ice cream, and got so amazed at how easy it was and how similar to real ice cream it tastes! You can also make no-churn sorbet, like this lemon sorbet!
If you want a delicious, refreshing boozy kick, I would choose one of these 6 classic cocktails made into popsicles.
The only drawback with no-churn ice cream is that you can’t use really sweet add-ins, or else the ice cream may be overly sweet.
However, that’s when pistachios are perfect! No added sugar, the only sugar is in the sweetened condensed milk. Easy peasy and absolutely perfectly sweet enough. If you like ice cream and pistachios, this mild ice cream is definitely for you.
I made this recipe actually because I couldn’t find any store bought pistachio ice cream without any chunks of chocolate, nuts or whatever. I wanted it super smooth, and figured, I just as well try make it at home.
That is also why I made the chocolate coffee ice cream, sometimes I just want to leave out the chunks! Now you have the choice to alter the ice cream any way you like it – no wonder why I got hooked!
Homemade Pistachio Paste
To make your own pistachio paste at home isn’t hard at all, but it is tedious work. Put on a good audiobook, or get a friend or family member to help you out, and it will all go smoothly. First you need to remove the shells of the pistachios.
Yes, your fingers may hurt a little when you’re done, but what don’t we do for ice cream – it’s worth it, I promise.
My Pistachio Paste isn’t Green
Been there. Apparently, it’s because of the purple skin on the pistachios. I can’t say I completely agree with this, because I have removed this purple skin and sometimes the pistachio paste still turns out mushy-colored.
That being said, I recommend removing the purple skin anyway, because it is quite bitter and will alter the taste of your paste (pun intended).
If your pistachio paste doesn’t turn out vibrant green, don’t worry. We will fix it with green food coloring in the ice cream. This is what I did in the photos.
To remove the skin, soak the pistachios in hot water for about 5 minutes, rinse thoroughly in cold water. Then you can either rub them in a kitchen towel, or try to pop each one between your fingers. It can come in handy to have a bowl of water next to you, so you can remove the purple skin that is most likely to stick to your fingers.
Food process the pistachios
Once all the pistachios are shelled and cleaned of purple skin, you can make the pistachio paste! 2 cups pistachios make about 1 cup paste. This is super easy, but it takes a little while. Fortunately, this is hands-off time.
Food processing the pistachios, they will first turn crumbly. Just keep going and eventually the nuts will release their oils and a paste/butter forms. The pistachio paste is done once it’s forming a ball in the food processor. Depending a little on your food processor, it takes about 5-10 minutes.
How to store pistachio paste
Since this recipe makes more pistachio paste than needed for the pistachio ice cream, you would likely have leftovers. These can be stored covered in the refrigerator for about 1-2 weeks, or frozen for 3 months.
What do you use pistachio paste for?
Apart from pistachio ice cream of course, there are tons of ways to use it. You can use them in macarons (as the filling), in white chocolate mousse, or smear it on the dough instead of the cinnamon mixture for cinnamon rolls. You can also spread it on toast, top with sliced bananas or even a sunny-side egg or scrambled eggs.
Another thing you can do, is to fill cupcakes with pistachio paste. Instead of lemon curd in these lemon meringue cupcakes, use pistachio! Add a little pistachio paste to this protein chocolate chia pudding. In tart crusts or tart fillings, really – the sky is the limit!
Is pistachio paste the same as pistachio butter?
I would say yes. Pistachio paste is literally just food processed pistachios, as is pistachio butter. Once you food process for a long time, the nuts start to release some oils and a paste/butter comes together.
Some say you need sweeteners to call it pistachio paste, but I don’t think so. Pistachio paste is sweet enough on its own. Whatever term you decide, it will taste good.
How to Make No Churn Pistachio Ice Cream
Pistachio paste out of the way, and the ice cream itself is super easy. In a large bowl, mix together the sweetened condensed milk (try making your own sweetened condensed milk!), pistachio paste, vanilla extract and salt. If you want to, you can also add a little green food color.
Fold in whipped cream. Pour into a loaf pan or something similar. Cover the top directly with parchment paper to prevent the ice cream from crystalizing. Freeze for at least 6 hours. Keeps for months in the freezer!
To serve, let it warm up for about 20-30 minutes on the counter. Once it’s scoopable, it’s ready. Again, to avoid crystalization, you should quickly put what you don’t need back into the freezer (also topped with parchment paper).
Top with whatever you want – chocolate sauce, Guinness coffee salted caramel sauce, regular salted caramel sauce, chopped pistachios or chocolate chunks! My favorite is simply chocolate sauce – no chunks in my ice cream please! I also love the idea of serving it on top of classic fudgy brownies.
Don’t forget to also check out the chocolate coffee no churn ice cream. Enjoy!
Did you like this homemade pistachio ice cream? Here’s more fun food for St. Patrick’s Day:
- The best green smoothie for an upset stomach (not so fun maybe, but delicious and vibrantly green!)
- Guinness salted caramel brownies with Guinness coffee salted caramel sauce
- Classic whiskey sour
- The penicillin cocktail
- Irish coffee
- Chocolate coffee cupcakes with Irish Baileys frosting
I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year.
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- 2 cups shelled pistachios (250g, about 450g unshelled)*
Pistachio ice cream
- 14 oz. sweetened condensed milk (1 can, 400g)*
- 1/2 cup pistachio paste (125g, see above)
- 1 tsp vanilla extract
- 1/2 tsp salt (optional)
- Green food coloring (optional, if needed)
- 2 cups heavy cream (500ml)
Pistachio paste (1 cup)
- Remove shells from the pistachios and add the pistachios to a pot of cold water. Heat up until the water is steaming but not boiling. After about 5 minutes, drain well in cold water.
- Remove purple skin from the pistachios. Either rub in a kitchen towel or pop in between your fingers.
- Food process until it forms a paste, about 5-10 minutes. First, it will be crumbly, but then the oils relase and it becomes a paste/butter.
Pistachio ice cream
- In a large bowl, mix together the sweetened condensed milk, pistachio paste, vanilla extract and salt. If you want to, you can also add a little green food color.
- Whip heavy cream and fold into the pistachio mix. Pour into a loaf pan or something similar. Cover the top directly with parchment paper to prevent it from crystalizing. Freeze for at least 6 hours. Keeps for months in the freezer!
- To serve, let it warm up for about 20-30 minutes on the counter. Once it’s scoopable, it’s ready. Again, to avoid crystalization, you should quickly put what you don’t need back into the freezer (also topped with parchment paper).
- Top with whatever you want – chocolate sauce, Guinness coffee salted caramel sauce, regular salted caramel sauce, chopped pistachios or chocolate chunks!
* If you only want to make enough paste for this recipe, go ahead and cut the pistachio paste recipe in half. But the pistachio paste can be used in a lot of other ways, like on toast or in macarons. See blog post for ideas. Pistachio paste keeps for 1-2 weeks in the refrigerator and 3 months in the freezer.
Recipe for sweetened condensed milk from scratch
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 243Total Fat: 15.1gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 46mgSodium: 208mgCarbohydrates: 23.9gFiber: 0.6gSugar: 22.1gProtein: 4.8g
Nutrition information isn't always accurate, estimate for informational purposes only.