No-Churn Pistachio Ice Cream (3 Ingredients, Ultra Creamy!)

This Pistachio Ice Cream recipe is a dream come true for pistachio lovers. Made with just three ingredients and no ice cream machine, it’s incredibly easy to prepare while delivering a rich, creamy texture and intense nutty flavor. Whether served in a bowl, cone, or topped with extra pistachio cream, this no-churn Pistachio Ice Cream is a refreshing dessert that tastes as luxurious as it looks.

Why Everyone Will Love This Recipe

• No-Churn Simplicity: No ice cream maker? No problem. This recipe requires only a freezer.
• Intensely Creamy: Thanks to whipped cream and sweetened condensed milk, the result is smooth and velvety.
• Full Pistachio Flavor: Pistachio cream infuses the entire batch with rich, nutty goodness.
• Elegant & Impressive: Ideal for summer dinners, celebrations, or an after-meal treat.
• Quick Prep, Minimal Effort: Just a few steps and ingredients stand between you and homemade ice cream.

Pro Tips for the Best Pistachio Ice Cream

• Use high-quality pistachio cream for the most authentic, intense flavor.
• Whip the cream until stiff peaks form before folding it into the pistachio mixture for a light, airy texture.
• Don’t overmix once combining the whipped cream and pistachio base—fold gently to preserve volume.
• Let it freeze fully for at least 12 hours for the best scoopable consistency.
• Top with chopped pistachios or extra cream just before serving for added texture and presentation.

Frequently Asked Questions

Do I need an ice cream maker for this recipe?

No! This Pistachio Ice Cream is completely no-churn. Your freezer does all the work.

Can I use homemade pistachio paste?

Yes. Homemade pistachio paste or cream is a great substitute—just make sure it's smooth and slightly sweetened.

How long does it take to freeze?

For best results, freeze the mixture for at least 12 hours. Overnight freezing ensures the creamiest texture.

Can I use heavy cream instead of whipped cream?

You can, but you’ll need to whip the heavy cream yourself to stiff peaks before folding it into the pistachio base.

How should I serve Pistachio Ice Cream?

Serve in a chilled bowl or cone, and drizzle with extra pistachio cream or sprinkle with crushed pistachios.

How to Store

Transfer the pistachio ice cream into an airtight container and store it in the freezer. It will stay fresh and creamy for up to two weeks. For best texture, allow it to sit at room temperature for 5 minutes before scooping.

How to Freeze

This recipe is designed for freezer storage. After mixing, pour the pistachio ice cream mixture into a freezer-safe container. Smooth the top, cover tightly, and freeze for at least 12 hours or overnight.

How to Make Pistachio Ice Cream

Start by combining the sweetened condensed milk with the pistachio cream in a large mixing bowl. Stir until the mixture is completely smooth and uniform in color. The result should be a rich, nutty base with a vibrant pistachio aroma.

In a separate bowl, whip the cream until it forms stiff peaks. This will give your ice cream a light, airy texture once frozen. Gently fold the whipped cream into the pistachio mixture, being careful not to deflate it. Use a spatula to incorporate the two components until the batter is smooth and evenly mixed.

Pour the finished mixture into a freezer-safe container. Use a spatula to smooth the surface, then cover the container tightly with a lid or plastic wrap. Freeze the Pistachio Ice Cream for at least 12 hours, or overnight, until it’s firm and scoopable.

When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and drizzle with extra pistachio cream or garnish with chopped pistachios for a truly indulgent touch.