This No-Egg Pistachio Ice Cream is a real dream. Made with real pistachios, heavy cream, and sugar, it’s a creamy, delicious treat even without the eggs! Each bite includes crunchy pistachio bits and a delightfully rich consistency.
One bite of this no egg pistachio ice cream, and you’ll want to recreate it all summer long. Created in a Cuisinart Ice Cream Maker and with simple ingredients, this recipe is easy to follow and fun to make. Serve this pistachio ice cream recipe with shortbread cookies, extra nuts, and a drizzle of chocolate sauce for a decadent dessert.
If you’re nervous to make your first ice cream recipe, you can always start with a simpler option like my No Egg Vanilla Ice Cream Recipe first!
Table of Contents
- Why You’ll Love This Recipe
- What Gives Pistachio Ice Cream Its Flavor?
- Cuisinart Ice Cream Maker
- Ingredients & Substitutions
- How to Make Pistachio Ice Cream Without Eggs
- Recipe Serving Suggestions
- Expert Tips & Variations
- Additions & Variations
- Recipe FAQs
- More Dessert Recipes
- No Egg Pistachio Ice Cream Recipe
Why You’ll Love This Recipe
- No eggs – Whether you have a sensitivity/allergy or simply stay away from eggs, you’ll love recreating this no egg pistachio ice cream for ice cream maker.
- No food processor – You just need an ice cream maker, whisk, bowls, and saucepan for this no egg pistachio ice cream!
- Creamy, rich consistency – Even without eggs, you can still expect a deliciously creamy texture in each bite.
- Crunchy pistachio bits – Using real pistachio chunks in this ice cream helps create a deliciously crunchy texture throughout.
- Perfect for the whole family – Who doesn’t love pistachio ice cream in the summer? Create a toppings bar, and your whole family will be praising your homemade ice cream.
What Gives Pistachio Ice Cream Its Flavor?
Most pistachio ice cream you’d find at the store is made with almond extract. This concentrated nut flavoring provides a similar taste to pistachios and is typically easy to find at grocery stores. Vanilla bean paste or vanilla extract is also typically added to no-egg pistachio ice cream recipes, as it helps enhance the flavor. Depending on the ice cream brand, you may also see pistachio or almond paste for flavoring, but it’s not as common.
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.
Ingredients & Substitutions
- Pistachios: Most of the pistachios I have found at the store that are shelled are also roasted and salted. The saltiness of these pistachios contrasts with the sweetness of the sugar in the ice cream nicely. I recommend using lightly salted pistachios 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 for a more delicious flavor.
- Almond Extract: If you want a more subtle no egg pistachio ice cream flavor, use only ½ teaspoon of almond extract. I really like the taste of almond extract, so I use a full teaspoon. You can always start by adding ½ teaspoon and tasting the mixture after all of the ingredients are combined. Then, 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 Without Eggs
Quick Overview
- Brown butter/milk powder.
- Combine other ingredients.
- Add to chilled ice cream machine.
Step by Step Instructions
Chill the base for this no egg pistachio ice cream for a creamier dessert.
Step 1: In a medium saucepan, melt the butter over medium heat. Add the milk powder and whisk continuously for 3-4 minutes or until it turns brown.
Step 2: Turn off the heat and stir in the chopped pistachios. Set aside to cool to room temperature.
Step 3: In a medium bowl, whisk together 1 cup of the heavy cream, granulated sugar, brown sugar, vanilla extract, and almond extract until well combined.
Step 4: Whisk in the remaining heavy cream and whole milk.
Freeze the bowl/machine overnight for the best results.
Step 5: Stir in the cooled pistachio mixture and 1-2 drops of food coloring, if using. Cover the mixture with plastic wrap or foil and refrigerate for 1-2 hours or overnight.
Step 6: Once chilled, pour the mixture into a pre-frozen bowl or ice cream machine. Follow the manufacturer’s instructions for your ice cream maker.
Step 7: Secure the paddle and lid, if using a Cuisinart ice cream maker. Churn for 15-20 minutes or until the mixture thickens.
Step 8: Remove the paddle. Serve immediately for a soft-serve consistency or transfer the ice cream to an airtight container and freeze for an additional 3-4 hours for a firmer texture. Store leftovers in an airtight shallow container in the freezer.
Recipe Serving Suggestions
Garnish the no egg pistachio ice cream with chopped almonds, macadamia nuts, homemade crumble, or a drizzle of sweetened condensed milk. I love serving this pistachio ice cream recipe Cuisinart with summery fish-centric dishes. Here are a few ideas:
Expert Tips & Variations
- Use brown butter and milk powder. Adding brown butter/milk powder to no egg pistachio ice cream helps create an even richer, nuttier flavor. While it’s not necessary to brown the butter/milk powder first, it will really enhance and elevate the ice cream.
- Be sure to chill the base. When there is a bigger temperature change between the ice cream base and the bowl/machine, crystals form, making the ice cream grainy instead of smooth. Chilling the base will result in smaller ice crystals and creamier ice cream.
- Churn in an ice cream machine. This step is important when making homemade ice cream, as it helps create a smoother, fluffier ice cream. When the ice cream mixture is churning, the machine removes ice crystals and chills the ice cream more evenly for a better final result.
Additions & Variations
- Use a combination of nuts. Instead of only using pistachio pieces for this no egg pistachio ice cream, you can include chopped almonds. Be sure to use the recommended amount noted in the recipe.
- Include pistachio paste. If you can find pistachio paste at your local store, feel free to use it instead of or alongside almond extract. It provides a deliciously rich, nutty flavor to ice cream.
- Add dried fruits. Pistachios and dried fruits pair well together, so adding dried fruit to this recipe can create a fun texture. Try including chopped dates or raisins.
- Try using spices. Create the best no egg pistachio ice cream by including spices like cardamom, clove powder, and even a small amount of black pepper. These spices will create a complex flavor that elevates the flavors in the ice cream.
Recipe FAQs
Almond extract or paste is the best way to enhance pistachio flavor in no egg pistachio ice cream.
Depending on the recipe and the brand, you may see almond extract in pistachio ice cream. It’s a common flavoring agent in homemade pista ice cream as well.
Pistachio pairs well with quite a few flavors, including citrus, chocolate, and honey. This means you can experiment with fun toppings when serving pistachio ice cream.
More Dessert Recipes
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No Egg 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
- 1/3 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. Add the milk powder and whisk continuously for 3-4 minutes or until it turns brown.6 Tablespoons unsalted butter, 2 Tablespoons nonfat dry milk powder
- Turn off the heat and stir in the chopped pistachios. Set aside to cool to room temperature.1 cup chopped shelled pistachios*
- In a medium bowl, whisk together 1 cup of the heavy cream, granulated sugar, brown sugar, vanilla extract, and almond extract until well combined.2 cups heavy cream, ½ cup granulated sugar, 1/3 cup brown sugar, 2 teaspoons vanilla extract, ½-1 teaspoon almond extract*
- Whisk in the remaining heavy cream and whole milk.1 cup whole milk
- Stir in the cooled pistachio mixture and 1-2 drops of food coloring, if using. Cover the mixture with plastic wrap or foil and refrigerate for 1-2 hours or overnight.green food coloring, optional
- Once chilled, pour the mixture into a pre-frozen bowl or ice cream machine. Follow the manufacturer’s instructions for your ice cream maker.
- Secure the paddle and lid, if using a Cuisinart ice cream maker. Churn for 15-20 minutes or until the mixture thickens.
- Remove the paddle. Serve immediately for a soft-serve consistency or transfer the ice cream to an airtight container and freeze for an additional 3-4 hours for a firmer texture. Store leftovers in an airtight shallow container in the freezer.
Notes
- Pistachios: Most of the pistachios I have found at the store that are shelled are also roasted and salted. The saltiness of these pistachios contrasts with the sweetness of the sugar in the ice cream nicely. I recommend using lightly salted pistachios 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 for a more delicious flavor.
- Almond Extract: If you want a more subtle no egg pistachio ice cream flavor, use only ½ teaspoon of almond extract. I really like the taste of almond extract, so I use a full teaspoon. You can always start by adding ½ teaspoon and tasting the mixture after all of the ingredients are combined. Then, add an additional ½ teaspoon if needed.
- Use brown butter and milk powder. Adding brown butter/milk powder to no egg pistachio ice cream helps create an even richer, nuttier flavor. While it’s not necessary to brown the butter/milk powder first, it will really enhance and elevate the ice cream.
- Be sure to chill the base. When there is a bigger temperature change between the ice cream base and the bowl/machine, crystals form, making the ice cream grainy instead of smooth. Chilling the base will result in smaller ice crystals and creamier ice cream.
- Churn in an ice cream machine. This step is important when making homemade ice cream, as it helps create a smoother, fluffier ice cream. When the ice cream mixture is churning, the machine removes ice crystals and chills the ice cream more evenly for a better final result.
- Use a combination of nuts. Instead of only using pistachio pieces for this no egg pistachio ice cream, you can include chopped almonds. Be sure to use the recommended amount noted in the recipe.
- Include pistachio paste. If you can find pistachio paste at your local store, feel free to use it instead of or alongside almond extract. It provides a deliciously rich, nutty flavor to ice cream.
- Add dried fruits. Pistachios and dried fruits pair well together, so adding dried fruit to this recipe can create a fun texture. Try including chopped dates or raisins.
- Try using spices. Create the best no egg pistachio ice cream by including spices like cardamom, clove powder, and even a small amount of black pepper. These spices will create a complex flavor that elevates the flavors in the ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great recipe. I will say, I did have an issue with some of it where it felt like a film was left on the top of my mouth after eating. I can’t tell if that was from this not being an egg based recipe or from the butter freezing, unclear – but still delicious and would make again.
This Pistachio Ice Cream was so delicious! Looking forward to making it again!
I love pistachio anything so I was so excited when I found this recipe! It’s delish!
Many pistachio ice cream recipes are so darn sweet that it’s too much for me. I love how you’ve offset that sweetness with a bit of salt, just like my favourite nut to snack on!
This ice cream is delish! My family loves it and I love knowing all the ingredients are good for them!!
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!
How much brown sugar? There’s a ? for the amount.
1/3 cup!
where are the comments?
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