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Creamy, nutty, and irresistibly smooth – this pistachio ice cream is made with an ice-cream maker and is pure luxury in a scoop. The rich flavour of roasted pistachios blended with cream and vanilla creates a dessert that feels both refreshing and indulgent, not to mention the wonderful green colour! It’s surprisingly simple to make, but the results taste like something straight out of a gelateria.

I loved making this Pistachio Ice-Cream – it is GREEN you guys! Green! It’s fun to see naturally coloured green ice-cream. It really does pique ones interest. I think it would make quite the showstopper at your next dinner party! A whole conversation starter right there!

I have included a long list of what Pistachio Ice-Cream goes well with as well as the types of desserts it pairs well with too. I would definitely go with berries and dark chocolate as my first option but then a little salted caramel could work wonders too! Mmmm

5 Simple Ingredients Needed to Make Pistachio Ice-Cream:

Full-cream milk
White sugar
Pistachios, shelled
Cream
Vanilla essence

How to Make Pistachio Ice-Cream in a Nutshell (excuse the pun!)

So you start by soaking pistachios in boiling water to loosen the skins and soften them up. While they soak, gently warm the milk and dissolve the sugar — no boiling needed. Once the nuts are ready, peel off the darker skins, pat dry and blend with the sweetened milk until smooth and creamy. Stir in the cream and vanilla, then chill the mixture well.

Make sure your ice cream maker is super cold, then churn the mixture until thick and creamy. Transfer to a chilled container and freeze for a few hours to firm up. Scoop, serve, and sprinkle with extra pistachios and a little dark chocolate if you like — it’s luxurious and surprisingly easy!

I have given detailed instructions in the recipe page.

Tips & Variations:

For deeper flavour, lightly toast the pistachios in a dry pan before soaking.
Add a splash of almond extract with the vanilla for a more intense nutty aroma.
If you don’t have an ice-cream maker, freeze the mixture in a container, stirring every 30 minutes for about 3 hours to break up ice crystals.

What Does Pistachio Ice-Cream Pair Well With?

Pistachio ice cream has a subtly sweet, nutty, slightly buttery flavor that pairs beautifully with a range of other tastes and textures. Here are some of the best pairings, depending on what vibe you want:

Chocolate Lovers

Dark chocolate sauce or shavings — the bitter edge balances pistachio’s natural sweetness.
Chocolate brownie or lava cake — warm, fudgy chocolate with cool, creamy pistachio is dreamy.
Nutella drizzle — hazelnut + pistachio is luxurious and indulgent.

Fruity & Fresh

Fresh berries — raspberries, strawberries, or cherries cut through the richness.
Roasted figs or poached pears — add warmth and elegance.
Citrus zest — a light sprinkle of lemon or orange zest lifts the flavor.

Sweet & Syrupy

Honey drizzle — Mediterranean-inspired and gorgeous with pistachio.
Salted caramel — deep, buttery caramel with a pinch of salt brings balance.
Maple syrup & toasted coconut — unexpected but delicious.

Dessert Pairings

Baklava — layers of filo pastry, nuts, and honey feel made for pistachio.
Lemon tart — sharp citrus custard complements pistachio’s creamy nuttiness.
Profiteroles or eclairs — filled with cream and topped with chocolate or pistachio glaze.

If you’re serving it at home:

A simple but stunning dessert is a scoop of pistachio ice cream drizzled with honey, scattered with chopped pistachios and a pinch of flaky sea salt.
Or serve with a warm brownie and a sprinkle of raspberries for a quick dinner-party dessert.

If you love a homemade ice-cream, you will love my other ice-creams too:

Pistachio Ice-Cream Recipe with Ice-Cream Maker

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Author: Louise – Just Easy Recipes

Print Recipe

Ingredients

1 ½ cups full-cream milk

¾ cup white sugar

1 ¼ cups pistachios, shelled

3 cups cream

1 teaspoon vanilla essence

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Instructions

1. Prepare the pistachios
Soak the pistachios in a bowl of boiling water for 1 hour. This helps loosen the skins and softens the nuts for blending.

2. Dissolve the sugar
While the pistachios are soaking, gently heat the milk in a saucepan (do not boil) and stir in the sugar until dissolved. Set aside to cool slightly.

3. Peel and blend
After an hour, drain the pistachios and rub off and discard any dark skins. Pat them dry with a paper towel. Add the pistachios to a blender along with the sweetened milk and blend until smooth and creamy.

4. Add cream and vanilla
Pour in the cream and vanilla essence. Stir to combine. Cover the bowl and refrigerate for 1–2 hours, or until thoroughly chilled.

5. Chill your equipment
For best results, place your ice-cream maker bowl in the freezer well in advance so it’s ice-cold. About 30 minutes before making the ice cream, pre-chill your ice-cream maker according to the manufacturer’s instructions.

6. Churn the ice cream
Add the chilled pistachio mixture to the bowl of the ice-cream maker and churn until thick, creamy, and softly frozen (timing depends on your machine’s settings).

7. Freeze to firm up
Spoon the churned ice cream into a pre-chilled loaf tin or freezer-safe container. Smooth the top, cover, and freeze for 2–3 hours, or until scoopable.

8. Serve
When ready to serve, garnish with crushed pistachios and a scattering of dark chocolate shavings for a little extra decadence.