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–+ servings
Pistachio Ice Cream

Creamy Pistachio Ice Cream You'll Absolutely Love

Enjoy a delightful homemade Pistachio Ice Cream that is rich, creamy, and egg-free.
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Prep Time 15 minutes
Freezing Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups raw unsalted pistachios finely ground
  • 1 cup sugar adjust to taste
  • 2 cups heavy cream can substitute with half-and-half
  • 1 pinch salt to enhance flavor
  • 1 teaspoon vanilla extract preferably pure
  • 1 drop green food coloring optional
For Serving
  • 6 pieces ice cream wafers or cookies of choice

Equipment

  • food processor
  • electric mixer
  • Ice Cream Maker

Method
 

Step-by-Step Instructions
  1. In a food processor, combine raw unsalted pistachios and sugar. Blend for about 45 seconds until finely ground.
  2. In a large mixing bowl, whip the heavy cream until soft peaks form, about 3 to 5 minutes.
  3. Gently fold the reserved pistachio-sugar mixture, salt, vanilla extract, and optional food coloring into the whipped cream.
  4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions for about 25 minutes.
  5. Transfer the ice cream into a quart-sized freezer-safe container and smooth the top. Freeze for 4 to 6 hours.
  6. Allow the ice cream to sit at room temperature for 5 to 10 minutes before serving. Scoop into bowls and garnish with reserved pistachio mixture.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

For best results, ensure your heavy cream is cold before whipping. Feel free to experiment with additional mix-ins like chocolate chips.

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