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Pistachio Ice Cream is the dreamy, nutty scoop you love from the ice cream shop, made right at home with no machine and no cooking. I whipped up a batch on a hot June afternoon when Maddie and Lizzie wanted a cool treat that was not the same old vanilla, and watching them fight over the last green scoop told me everything. If you love an easy frozen dessert, our no churn cookie dough ice cream is just as simple.
Instant pistachio pudding does double duty, adding that classic flavor and color while keeping the texture perfectly scoopable.
Pistachio Ice Cream Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 6 hours 10 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 437kcal
- 🌶️ Flavor Profile: Creamy, nutty pistachio with a hint of vanilla
- ✋ Difficulty: Easy, a no machine frozen treat like our homemade fried ice cream
Quick Answer
Whip heavy cream to soft peaks, then in a separate bowl whisk together sweetened condensed milk, instant pistachio pudding mix, and vanilla. Slowly fold the pudding mixture into the whipped cream, add green food coloring if you like, and stir in chopped pistachios. Spread it into loaf pans, cover, and freeze for at least six hours until firm.
Jump to:
- Pistachio Ice Cream Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Pistachio Ice Cream
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Pistachio Ice Cream FAQs
- Other Recommended Frozen Dessert Recipes
- No Churn Pistachio Ice Cream
Why This Recipe Works
Click to see the technique science
- Whipped cream creates the base. Whipping the cream to soft peaks adds air, which is what gives no churn ice cream its light, scoopable texture without a machine.
- Condensed milk keeps it soft. The sugar in sweetened condensed milk lowers the freezing point, so the ice cream stays creamy instead of turning into a solid block.
- Pudding mix does the heavy lifting. Instant pistachio pudding delivers bold flavor, a stable set, and that signature green color all in one easy step.
- Folding protects the air. Gently folding the pudding mixture into the cream keeps the whipped volume intact for a fluffier final scoop.
- Real pistachios add crunch. Stirring in chopped pistachios gives every bite a nutty crunch that balances the smooth, creamy base.
Why You’ll Love This Recipe
- It tastes just like the ice cream parlor version but comes together in about 10 minutes with no ice cream maker required.
- The pudding mix makes it foolproof, giving you perfect pistachio flavor, color, and a creamy set every single time.
- It is endlessly customizable, just like our oatmeal cream pie ice cream bars.
Key Ingredients
Just five simple ingredients stand between you and a creamy homemade scoop. Here is what each one brings.
- Heavy whipping cream: Whipped to soft peaks, it is the airy, rich base that makes no churn ice cream possible.
- Sweetened condensed milk: Adds sweetness and keeps the ice cream soft and scoopable straight from the freezer.
- Instant pistachio pudding mix: The flavor powerhouse, giving you that classic pistachio taste, color, and a sturdy set.
- Chopped pistachios: Stir them in for a nutty crunch in every bite, plus extra for sprinkling on top.
- Vanilla extract: Rounds out the flavor and adds warm depth, like in our no churn cookie dough ice cream.
See recipe card for exact quantities.
Variations and Substitutions
Make this pistachio ice cream your own with a few easy swaps.
- Chocolate swirl: Drizzle melted chocolate or hot fudge between layers as you fill the pan.
- Skip the dye: Leave out the food coloring for a natural pale green, the flavor stays exactly the same.
- Cherry pistachio: Fold in chopped maraschino cherries for a spumoni inspired twist.
- Extra nutty: Add an extra splash of almond extract to amplify that nutty pistachio flavor.
- Make it a sundae: Top scoops with whipped cream and a cherry, like our fried ice cream.
How to Make Pistachio Ice Cream
- Whip the heavy cream on high until it forms soft peaks, almost doubling in size and leaving a ribbon behind.
- In a separate bowl, whisk the sweetened condensed milk, pistachio pudding mix, and vanilla until just combined.
- With the mixer on low, slowly add the condensed milk mixture to the whipped cream and fold to combine.
- Add green gel food coloring until you reach your desired shade, if using.
- Stir in the chopped pistachios until evenly distributed.
- Spread the mixture into two 9 by 5 loaf pans, cover with foil, and freeze for 6 hours or up to overnight until firm.
Recipe Tips & Tricks
- Use cold cream. Heavy cream whips faster and higher when it is well chilled, so keep it in the fridge until the last minute.
- Do not overwhip. Stop at soft peaks, overwhipped cream turns grainy and makes the ice cream dense instead of fluffy.
- Fold, do not stir. Gently folding in the pudding mixture keeps all that whipped air in for a lighter scoop.
- Toast the pistachios. A quick toast in a dry skillet deepens their flavor and crunch before you stir them in.
- Cover tightly. Press plastic wrap right onto the surface before the foil to prevent ice crystals from forming.
- Let it sit before scooping. Five minutes on the counter softens it just enough for perfect, easy scoops.
Serving Ideas and Suggestions
This no churn pistachio ice cream is a showstopper all on its own, but it loves company. Scoop it into bowls alongside our oatmeal cream pie ice cream bars for a frozen dessert bar everyone will love.
Turn it into a milkshake by blending a scoop or two with a splash of milk, or pair a scoop with a shamrock shake for a green treat lineup. It is also dreamy over a warm slice of cake or a brownie.
For the prettiest presentation, top each scoop with extra chopped pistachios, a drizzle of chocolate, and a dollop of whipped cream. It is the perfect cool down on a hot summer day.
Pistachio Ice Cream FAQs
No, this is a no churn recipe. Whipping the cream and folding in sweetened condensed milk replaces the churning, so all you need is a mixer and a freezer.
Icy ice cream usually means the cream was overwhipped or the mixture was not covered tightly. Stop at soft peaks and press plastic wrap onto the surface before freezing for the creamiest result.
Absolutely. The green gel coloring is purely for that classic pistachio look. Leave it out and you will have a pretty pale green ice cream with the exact same flavor.
Stored in an airtight container in the freezer, it keeps its best texture for about two weeks. Press plastic wrap onto the surface to keep ice crystals away.
Yes, this base works with any instant pudding flavor. Swap in vanilla, chocolate, or cheesecake pudding to create a whole new no churn ice cream.
Any freezer safe container with a lid works. A single deep loaf pan or a 9 by 9 dish is perfect, just cover it well and freeze until firm.
Craving more no churn treats? Scoop up our no churn cookie dough ice cream next.
For a restaurant-worthy touch, our creme anglaise pours beautifully over almost any dessert.
Whip up a batch of our caramel corn for the next game day or party snack spread.
Try our peanut butter brownies, a fudgy brownie topped with a light peanut butter cream cheese layer.
Try our soft and chewy butterscotch cookies, made with a secret box of pudding mix.
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?
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These were so much fun to make and tasted delicious.