This post may contain affiliate links.
Pistachio Ice Cream: the easiest way to make creamy, dreamy, nutty ice cream. No cooking or ice cream machine needed!
I’ve got some great news. If you’ve ever wanted to make ice cream at home but don’t have an ice cream machine, this Pistachio Ice Cream is the recipe for you!
Yep, no need for tempered yolks, medium heat, or stirring over a large saucepan.
All you need is a mixer, a few simple ingredients, and a freezer. That’s it!
This homemade treat is smooth, fluffy, and full of real pistachio flavor thanks to instant pistachio pudding mix and chopped pistachios.
This recipe uses heavy whipping cream to make a soft and airy ice cream base, and the sweetened condensed milk keeps it sweet and scoopable.
If you’ve been searching for pistachio ice cream without needing special tools or a long list of ingredients, this is it.
Some of our other favorite ICE CREAM RECIPES we have on our site include: Creamy Coconut Ice Cream Recipe, Easy No Churn Cookies and Cream Ice Cream, and Homemade No Churn S’mores Ice Cream.
WHY THIS RECIPE WORKS:
- No Churn Recipe = No Stress
This is a no churn pistachio ice cream, which means no ice cream machine, no fuss, and it still turns out perfect. - Creamy and Smooth Texture
Whipping the heavy cream creates a rich and fluffy base. No guar gum, xanthan gum, or other extras needed. - Big Pistachio Flavor Without a Lot of Work
The instant pudding mix gives you the flavor of real pistachios in seconds, and the added chopped nuts give it that crunchy texture you love.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Heavy whipping cream
- Sweetened condensed milk
- Instant pistachio pudding mix
- Vanilla extract
- Green gel food coloring (optional)
- Chopped pistachios
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE PISTACHIO ICE CREAM:
- FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- DO I NEED AN ICE CREAM MAKER?
- WHY DO I NEED TO WHISK THE PUDDING MIX WITH THE CONDENSED MILK?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- No Churn Pistachio Ice Cream
HOW TO MAKE PISTACHIO ICE CREAM:
- In the bowl of a stand mixer or a large bowl with an electric hand mixer, whip the whipping cream on high until it forms soft peaks. The cream will almost double in size and will leave a ribbon behind for soft peaks.
- Add the sweetened condensed milk, pudding mix, and vanilla to a medium bowl and whisk until just combined.
- While stirring at a low speed, slowly add the condensed milk mixture.
- Add green food coloring until you reach your desired shade.
- Stir in the pistachios.
- Add the mixture to two 9×5 loaf pans.
- Cover with foil, and place in the freezer for 6 hours, up to overnight, until frozen.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I NEED AN ICE CREAM MAKER?
Nope! That’s what makes this recipe so great.
Though sometimes the ice cream maker is a fun way to go, I’d rather not go through all the effort, haha!
There’s no need to churn ice cream or use a machine with this recipe. Just mix, freeze, and enjoy!
WHY DO I NEED TO WHISK THE PUDDING MIX WITH THE CONDENSED MILK?
Whisking helps the pudding dissolve completely.
This keeps the ice cream mixture smooth and prevents any lumps.
Nobody wants chunky pudding in their ice cream!
Get everything as mixed and combined as possible for the very best texture.
I think the texture and mouthfeel are at least half of what makes a good ice cream recipe.
ANY ADDITIONS?
Want to mix some things in or top your homemade pistachio ice cream? Try these!
- Mini chocolate chips
- Swirl of pistachio butter or nut butter
- Chopped roasted pistachios or toasted pistachios
- Drizzle of caramel or chocolate sauce
- A pinch of salt
- Crushed cookies
- Sprinkles
- Crushed Ben & Jerry’s waffle cone pieces
ANY SUBSTITUTIONS?
Try these simple swaps for fantastic flavor or dietary needs:
- Swap almond extract for vanilla extract to boost the nutty flavor
- Use pistachio extract for a stronger pistachio punch
- Vanilla bean paste in place of vanilla extract
- Try ground pistachios, Sicilian pistachios or homemade pistachio paste if you don’t have chopped nuts
- Substitute sugar-free pudding mix to reduce sugar
HOW TO STORE:
ROOM TEMPERATURE: Leave your ice cream out for just 5–10 minutes before scooping to get that perfect soft serve consistency.
Don’t let it sit too long or it’ll melt.
REFRIGERATOR: Ice cream doesn’t hold up in the fridge — it melts and turns into soup. Stick with the freezer.
FREEZER: Store it in an airtight container or freezer-safe container with a piece of plastic wrap pressed against the top.
This helps prevent freezer burn. It’s best enjoyed within 2 weeks for the freshest flavor.
DANA’S TIPS AND TRICKS:
- Use cold heavy whipping cream straight from the fridge for the fluffiest texture.
- Don’t overmix the pudding — once it’s smooth, you’re done!
- Add green food coloring a little at a time until you get the color you like.
- Want it to taste extra nutty? Add a splash of almond extract or pistachio extract.
- Use real pistachios, not flavored ones. Raw pistachios or roasted pistachios both work well.
- Freeze in a loaf pan covered with foil or plastic wrap to keep the top from drying out.
This Pistachio Ice Cream is simple, creamy, and packed with that sweet, nutty pistachio flavor.
You don’t need fancy tools, high-end ingredients, or even a churn recipe to make homemade ice cream.
Just a few pantry staples and a little freezer time, and you’ll have your new favorite dessert.
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
No Churn Pistachio Ice Cream
Ingredients
- 4 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 3.4 ounce box instant pistachio pudding mix
- 2 teaspoons vanilla extract
- Green gel food coloring optional
- 1/2 cup chopped pistachios
Instructions
- In the bowl of a stand mixer or a large bowl with an electric hand mixer, whip the whipping cream on high until it forms soft peaks. The cream will almost double in size and will leave a ribbon behind for soft peaks.4 cups heavy whipping cream
- Add the sweetened condensed milk, pudding mix, and vanilla to a medium bowl and whisk until just combined.14 ounces sweetened condensed milk, 3.4 ounce box instant pistachio pudding mix, 2 teaspoons vanilla extract
- While stirring at a low speed, slowly add the condensed milk mixture.
- Add green food coloring until you reach your desired shade.Green gel food coloring
- Stir in the pistachios.1/2 cup chopped pistachios
- Add the mixture to two 9×5 loaf pans.
- Cover with foil, and place in the freezer for 6 hours, up to overnight, until frozen.
Notes
- Use cold heavy whipping cream straight from the fridge for the fluffiest texture.
- Don’t overmix the pudding — once it’s smooth, you’re done!
- Add green food coloring a little at a time until you get the color you like.
- Want it to taste extra nutty? Add a splash of almond extract or pistachio extract.
- Use real pistachios, not flavored ones. Raw pistachios or roasted pistachios both work well.
- Freeze in a loaf pan covered with foil or plastic wrap to keep the top from drying out.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
These were so much fun to make and tasted delicious.