This easy homemade Pistachio Ice Cream Recipe is the best! Loaded with chopped nuts, brown butter, milk powder, & almond extract, it is super rich. It comes together easily in a Cuisinart ice cream maker.
This pistachio ice cream is the second ice cream recipe that has been published on the blog and I look forward to creating more this summer. Homemade ice cream is so easy and customizable.
My first ice cream recipe was this classic No Egg Vanilla Ice Cream. It is great for beginners.
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What Gives Pistachio Ice Cream Its Flavor?
Almond extract and other processed natural/artificial flavors are typically used to give store-bought pistachio ice cream its distinct flavor. Green dye gives it that signature bright green color.
Homemade pistachio ice cream has a much more subtle yet pure flavor. It also typically has more real pistachios than what you get in the tub.
This recipe also has brown butter and milk powder to further enhance the nutty flavor.
Cuisinart Ice Cream Maker
I love and use my Cuisinart 1.5 Quart Ice Cream Maker for all of my recipes. It is inexpensive and very easy to use. I highly recommend it!
This recipe can be made in most types of ice cream machines, like the KitchenAid Ice Cream Attachment. Be sure to follow the manufacturer’s instructions.
Why You’ll Love This Recipe
- No eggs - Making creamy ice cream without egg yolks or whole eggs is much easier because you do not have to cook the cream mixture and temper the eggs. It is one less step and there is no chance of ending up with scrambled eggs in the cream & egg mixture.
- No food processor - Some recipes have you pulse the nuts & sugar or make a pistachio paste. I found this to be unnecessary and instead prefer to brown the butter and milk powder for more flavor.
- Creamy - Eggs usually add richness, but this recipe is still super rich and creamy from the brown butter and heavy cream. You won’t even miss them!
- Nutty - The brown sugar, brown milk powder, and butter add notes of toffee and caramel which help bring out the flavor of the pistachios.
- Sweet & salty - The salty pistachios contrast the granulated and brown sugar creating a delicious and balanced ice cream.
- Crunchy - The chopped nuts add texture.
- A great summer treat - If you have a sweet tooth & it is too hot to turn on your oven, this easy recipe is for you!
Ingredients & Substitutions
- Pistachios: Most of the pistachios I have found at the store that are shelled are also roasted and salted. The saltiness contrasts the sweetness of the sugar nicely. I recommend using lightly salted if you can find them. If they are whole, give them a rough chop before adding them to the butter. You can also use ½ cup of pistachios and ½ cup of almonds to make pistachio almond ice cream. If the pistachios are unsalted, add a pinch of salt or use salted butter.
- Almond Extract: For a more subtle flavor, use only ½ teaspoon of almond extract. I really like the taste of almond extract so I use 1 full teaspoon. You can always start by adding ½ teaspoon and taste the mixture after all of the ingredients are combined and add an additional ½ teaspoon if needed.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Pistachio Ice Cream
Quick Overview
- Brown the butter & milk powder.
- Whisk the cream mixture.
- Stir in the pistachios.
- Churn & serve or freeze.
Step by Step Instructions
Whisk the butter and milk powder constantly so it does not burn.
Step 1: In a medium saucepan, melt the butter over medium heat and add the milk powder. Continue to cook, whisking continuously, for 3-4 minutes or until brown.
Step 2: Turn the heat off and stir in the chopped pistachios. Set aside to cool to room temperature.
Step 3: In a medium bowl whisk together about 1 cup of the cream, granulated sugar, brown sugar, vanilla, almond, and almond extract until well combined.
Step 4: Whisk in the remaining cream and milk.
Be sure to follow the manufacturer’s instructions for how to prepare the ice cream maker. Most require the bowl to be frozen for serval hours or overnight before churning.
Step 5: Stir in the pistachio mixture and 1-2 drops of food coloring if using. Cover with plastic wrap or foil and refrigerate for 1-2 hours or overnight.
Step 6: Once chilled, pour into a pre-frozen bowl or ice cream machine. (Follow manufacturer’s prep instructions.) Secure the paddle and lid, if using a Cuisinart ice cream maker (see photos above).
Step 7: Churn for 15-20 minutes or until thickened.
Step 8: Remove paddle. Serve immediately or transfer to an airtight container and freeze for an additional 3-4 hours for a firmer consistency. Store leftovers in an airtight shallow container.
Expert Tips & Variations
- Brown the butter and milk powder. This really brings out the nutty flavor of the pistachios and takes this recipe to the next level.
- Chill. The longer you chill the ice cream base, the more time the flavor has to infuse. I recommend chilling overnight if possible.
- Churn. The faster the ice cream freezes, the fewer ice crystals it will have. This recipe must be churned to give it a super creamy texture. Over time in the freezer, even in a freezer-safe container, ice crystals will form. It does not typically last long enough in my house to have this issue. 🙂
Recipe FAQs
A combination of almond extract and nuts. If you love pistachio ice cream, you probably really like the flavor of almond extract and the texture the nuts add.
Aside from almond extract, brown butter and milk powder will add notes of toffee and caramel which enhance the nuttiness of the pistachios.
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The Best Pistachio Ice Cream
Ingredients:
- 6 Tablespoons unsalted butter
- 2 Tablespoons nonfat dry milk powder
- 1 cup chopped shelled pistachios*
- 2 cups heavy cream
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 2 teaspoons vanilla extract
- ½-1 teaspoon almond extract*
- 1 cup whole milk
- green food coloring, optional
Instructions:
- In a medium saucepan, melt the butter over medium heat and add the milk powder. Continue to cook, whisking continuously, for 3-4 minutes or until brown.
- Turn the heat off and stir in the chopped pistachios. Set aside to cool to room temperature.
- In a medium bowl whisk together about 1 cup of the cream, granulated sugar, brown sugar, vanilla, almond, and almond extract until well combined.
- Whisk in the remaining cream and milk.
- Stir in the pistachio mixture and 1-2 drops of food coloring if using. Cover with plastic wrap or foil and refrigerate for 1-2 hours or overnight.
- Once chilled, pour into a pre-frozen bowl or ice cream machine. (Follow manufacturer’s prep instructions.) Secure the paddle and lid, if using a Cuisinart ice cream maker (see photos above).
- Churn for 15-20 minutes or until thickened.
- Remove paddle. Serve immediately or transfer to an airtight container and freeze for an additional 3-4 hours for a firmer consistency. Store leftovers in an airtight shallow container.
Notes:
- Pistachios: Most of the pistachios I have found at the store that are shelled are also roasted and salted. The saltiness contrasts the sweetness of the sugar nicely. I recommend using lightly salted if you can find them. If they are whole, give them a rough chop before adding them to the butter. You can also use ½ cup of pistachios and ½ cup of almonds to make pistachio almond ice cream. If the pistachios are unsalted, add a pinch of salt or use salted butter.
- Almond Extract: For a more subtle flavor, use only ½ teaspoon of almond extract. I really like the taste of almond extract so I use 1 full teaspoon. You can always start by adding ½ teaspoon and taste the mixture after all of the ingredients are combined and add an additional ½ teaspoon if needed.
- Brown the butter and milk powder. This really brings out the nutty flavor of the pistachios and takes this recipe to the next level.
- Chill. The longer you chill the ice cream base, the more time the flavor has to infuse. I recommend chilling overnight if possible.
- Churn. The faster the ice cream freezes, the fewer ice crystals it will have. This recipe must be churned to give it a super creamy texture. Over time in the freezer, even in a freezer-safe container, ice crystals will form. It does not typically last long enough in my house to have this issue. 🙂
Seems like a delicious ice cream recipe but I couldn’t proceed because I didn’t understand what you mean by “add milk butter”. Typos need to be corrected.
I apologize! It was supposed to read "milk powder". Fixed!
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