No Egg Pistachio Ice Cream

4.91 from 44 votes

No Egg Pistachio Ice Cream

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.

Prep Time10

Cook Time5

Chill Time, Churn Time1 15

Total Time1 30

Course: Dessert

Cuisine: American, Italian

Servings:

Author: Brianna May

Equipment

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