This easy pistachio ice cream recipe will make the best pistachio ice cream you’ve ever had! It is so much better than anything you could buy at the store, with no artificial pistachio flavoring or colors.
When I first made this ice cream, I was utterly astonished at how good it was. It tastes nothing like the artificially flavored (and colored) pistachio ice cream that you get at the store. I was also surprised at how smooth it was, and how hard it was to stop eating!
If you are a pistachio lover, prepare to have your mind (and tastebuds) blown!
Ingredients for easy Pistachio Ice Cream
Shelled, unsalted pistachios
Granulated sugar
Light corn syrup
Almond extract
Whole milk
Heavy cream
How to make Pistachio Ice Cream
First, you need to roast your pistachios. You may wonder, “Can I just skip this step to save time?” The answer is no. You really need to roast the pistachios to bring out their flavor. But don’t worry–it’s super easy.
All you do is preheat your oven to 350 degrees. Then spread your pistachios out on a cookie sheet and place in the oven for 5 minutes. That’s it!
Once you take the pistachios out of the oven, put them in a blender and pulverize until they turn into a paste. The paste may look dry and crumbly, but that’s totally fine.
Then you just add all the rest of the ingredients (sugar, corn syrup, almond extract, milk and cream) and blend on high speed for 45 seconds.
Put the mixture into the refrigerator and chill for at least two hours.
Then pour into your ice cream maker and follow the manufacturer’s directions!
This ice cream is a pale green color, but if you want your ice cream to have a more “traditional” look, you can add green food coloring while blending.
Eat this soft-serve, or place in an airtight container and freeze for at least four hours or overnight.
Honestly, you can’t get much easier than that!
What if the ice cream mixture won’t all fit in the ice cream bowl?
Sometimes when making ice cream, you might worry about over-filling your ice cream bowl. It’s good to worry about this, because you don’t want your ice cream to overflow!
A basic rule of thumb is to only fill your ice cream bowl 2/3 full. If you still have ice cream base left over, put it in the refrigerator. Churn your first batch and transfer it to an airtight container and place that in the freezer. Then you can remove the leftover base and pour it into your ice cream bowl. It may take a little longer to freeze (because your bowl won’t be as cold) but it will eventually get there.
When your second batch reaches soft-serve consistency, remove the first batch from the freezer and just add the second batch on top.
Pistachio Ice Cream
Make this easy pistachio ice cream and you'll never go back to store-bought! So creamy, with real roasted pistachios!
Ingredients
- 2/3 cup cup shelled, unsalted pistachios
- 2/3 cup granulated sugar
- 2 Tablespoons light corn syrup
- 1/2 teaspoon almond extract
- 1 cup whole milk
- 2 cups heavy cream
Instructions
- Preheat your oven to 350 degrees F.
- Spread the pistachios out on a cookie sheet and roast in the oven for five minutes.
- Remove the pistachios from the oven and add to a blender. Pulverize until pistachios turn into a paste. The paste may be dry and crumbly, but that's o.k.
- Add the remaining ingredients to the blender with the pistachio paste. Blend on high speed for 45 seconds.
- Chill for two hours.
- Add to your ice cream maker and follow the manufacturer's directions. You may need to churn this in two batches.
- When ice cream reaches soft-serve consistency, transfer to an airtight container and freeze for four hours or overnight.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 302Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 70mgSodium: 33mgCarbohydrates: 24gFiber: 0gSugar: 24gProtein: 3g
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