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Three scoops of ice cream in a bowl topped with chopped roasted pistachios, with a spoon on the side.

Pistachio Ice Cream

Author: Sarah Brooks
This homemade pistachio ice cream is full of toasty roasty pistachio flavor and pretty green color that's totally natural and actually tastes like pistachios.
5 from 4 votes
Prep Time 5 mins
Cook Time 5 mins
Plus chilling time 4 hrs
Course Dessert, Snack
Cuisine American, Italian
Servings 6 serves (⅔ cup each)
Calories 376 kcal

Equipment

  • ice cream machine

Ingredients

  • ½ cup (140gms) pure pistachio paste
  • 2 cups (500mls) milk
  • 1 cup (250mls) thickened cream
  • ½ cup (110gms) white sugar
  • ½ tablespoon (15gms) glucose syrup
  • ¼ teaspoon vanilla essence
  • 1 pinch salt

Instructions
 

  • Measure the tapioca starch into a small bowl. Measure out the milk, then add a couple of tablespoons of the milk into the bowl with the tapioca starch. Mix well to form a slurry and get out all the lumps.
  • Add the milk, cream, sugar and glucose syrup to a small pot on the stove. Heat on medium and stir well until all the sugar is dissolved.
  • Add tapioca starch slurry and stir well for a few minutes on medium heat. Remove from heat and allow to cool for about few minutes.
  • Add the pistachio paste and vanilla essence and blend well until smooth. Chill in the fridge for at least four hours, ideally overnight.
  • Put your ice cream storage container into the freezer to chill. If you are using a self-chilling churner turn it on ten mins before to chill. Churn the ice cream. It will be the consistency of soft-serve when done.
  • Transfer to the chilled ice cream container, cover and freeze for at least four hours, or until firm.
  • To serve remove from the freezer, scoop and enjoy. Fabulous on its own or with some extra chopped roasted pistachios sprinkled over the top. Delicious!

Notes

  • Pistachio paste is available from some specialty baking stores and online.   Look for pure pistachio paste with minimal other, if any, ingredients and one that is suitable for baking.  Regular pistachio butter may not be ground fine enough and may make your ice cream grainy.  
  • If you don't use glucose syrup your ice cream may freeze a little firm.  Put it in the fridge for about ten minutes to make it soft enough to scoop (this is better than leaving it on the bench because it will soften uniformly). 

Nutrition

Calories: 376kcalCarbohydrates: 31gProtein: 8gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 54mgSodium: 50mgPotassium: 356mgFiber: 2gSugar: 27gVitamin A: 758IUVitamin C: 1mgCalcium: 144mgIron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: egg free
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