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No-Churn Pistachio Ice Cream

You’ll love this pistachio ice cream recipe if you’re a fan of creamy and nutty ice cream. It’s easy to make and perfect for a hot summer day or a special treat any time of the year!

  • Total Time: 4 to 5 hours



No Churn Pistachio Ice Cream

  • 250 g Non-dairy whipping cream
  • 150 g Condensed milk
  • One pinch of Salt
  • 50 g Pistachio paste
  • Two drops of Edible green gel color
  • 12 drops of Pistachio essence
  • 20 g Chopped pistachios
  • 15 g Whole pistachios


  1. Collect non-dairy whipping cream, condensed milk, pistachio paste, salt, a few drops of pistachio essence, and two drops of edible green gel color in a bowl. 
  2. Using an electric beater, beat the above mixture until you get a thick, mousse-like texture.
  3. Fold in chopped and whole pistachios to the ice cream base and mix.
  4. Pour the mixture into a tin of your choice and top it with some chopped and whole pistachios. Now freeze it for at least 3 to 4 hours or until it is firm enough.
  5. Once the ice cream is firm, scoop it out. Make sure to dip the scooper in warm water for easy scooping.

Our easy-to-make summer treat, No Churn Pistachio Ice Cream, is now ready!

  • Author: Chef Meenal
  • Prep Time: 10 to 15 minute
  • Freeze Time: 3 to 4 hours