This homemade pistachio ice cream is so easy to make, and doesn’t even require an ice cream maker!
This no-churn pistachio ice cream is rich and creamy, just like what you’d get from your favorite gelato shop!
UPDATED December 7, 2023
Note: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you. You can read my full disclosure policy here.
Have you ever made homemade ice cream? It’s easier than most people think!
I used to think all ice cream makers involved a bunch of salt and a hand crank, so I was a little intimidated.
I eventually bought an ice cream maker and realized it can actually be super simple to make homemade ice cream.
Then, things got even easier when I discovered how to make no-churn ice creams that don’t even require an ice cream maker!
That’s how I make my cookies and cream ice cream, cake batter ice cream, lemon ice cream, orange creamsicle ice cream, Biscoff ice cream, and decadent chocolate peanut butter ice cream.
I wanted to try some new flavors recently, and since I adore pistachio pudding desserts so much, I decided to make pistachio ice cream!
The result was a no churn pistachio ice cream recipe that only required simple ingredients, yet produced a rich ice cream with a creamy texture and plenty of nutty flavor.
In short, it’s divine!
Homemade Pistachio Ice Cream without Eggs
Many ice cream bases start out with a sweet custard, made with eggs and cooked on the stove top.
The base is then churned in an ice cream machine as it freezes, which aerates the ice cream base and breaks up ice crystals, so it ends up nice and smooth.
But with no-churn ice cream, the sweetness is provided by sweetened condensed milk, and the creaminess is provided by fluffy whipped cream, so it is an easy eggless recipe!
This base can be endlessly customized, just as it is here in this pistachio ice cream!
I used instant pistachio pudding mix to add the pistachio flavor and pretty pale green color.
I also added chopped pistachios, which you can leave out if you prefer, but I like the contrast of the slightly salty crunch with the sweet creamy base.
For the pistachios, I recommend buying some that are already shelled, because that will save you and your fingers a lot of grief!
I just used my food processor to chop them up, but you could also do it with a knife.
More Delicious Pistachio Pudding Recipes:
- Pistachio Bread
- Ninja Creami Pistachio Gelato
- Pistachio Ooey Gooey Butter Cake
- No-Bake Pistachio Cream Pie
- Pistachio Whoopie Pies
- Pistachio Banana Bread
- Pistachio Pudding Cookies
- Cranberry Pistachio Bread from Scratch
- Ninja Creami Pistachio Ice Cream
- Pistachio Fluff (Watergate Salad)
- Pistachio Cake
- Italian Pistachio Cake Using Pistachio Butter
- Pistachio Cupcakes with Pistachio Buttercream
- Pistachio Sheet Cake with Dream Whip Frosting
- No-Bake Pistachio Cheesecake
How to Make the Best Pistachio Ice Cream without an Ice Cream Maker
It’s really easy to make this simple recipe!
Ingredients You’ll Need:
- Heavy Whipping Cream
- Pistachio Pudding Mix
- Sweetened Condensed Milk
- Vanilla Extract
- Almond Extract
- Chopped Shelled Pistachios
How to Make It:
(Full printable recipe card is available below)
Whip the cream. First, you’ll use an electric mixer to whip your heavy cream until stiff peaks form.
You can do this with a handheld mixer or a stand mixer–whatever you prefer. The cream will be nice and fluffy!
Then, you’ll add the dry instant pistachio pudding mix to the whipped cream.
Use the electric mixer to mix the pudding mix into the cream.
Finish the pistachio mixture. Last, you’ll use a spatula to gently fold the sweetened condensed milk, vanilla extract, and almond extract into the whipped cream until fully incorporated.
Add chopped pistachios. Gently fold in the chopped pistachios until evenly dispersed throughout the mixture.
Freeze. Pour the mixture into a freezer-safe container.
I absolutely LOVE this insulated ice cream storage container–it’s the perfect size and shape for scooping and it’s ideal for bringing your ice cream to a summer BBQ or potluck.
Otherwise, a loaf pan generally works well!
Freeze until firm, at least 6-8 hours. Then, scoop (this is my favorite easy-to-use ice cream scoop) and serve!
Notes and Adaptations for Making this No Churn Ice Cream Recipe:
- If you want a pistachio ice cream without nuts, feel free to leave out the chopped pistachios. You could also add dark chocolate chips if you’d like!
- You can add green food coloring if you want a more pronounced green hue.
- The fat content of heavy cream is what helps provide a delightfully creamy ice cream, so I don’t recommend substitutions for that ingredient.
- In a previous version of this recipe, some readers reported their ice cream having a gummy texture. The recipe has been updated with new instructions for more consistent results.
Recommended Equipment:
- Electric stand mixer (I love my KitchenAid) or electric hand mixer
- My favorite freezer-safe ice cream storage container
- Easy-to-use ice cream scoop
No-Churn Pistachio Ice Cream
This easy pistachio ice cream doesn't even require an ice cream maker! It's thick and creamy, making for a super delicious dessert!
Ingredients
- 2 cups heavy whipping cream
- 3.5-oz package instant pistachio pudding mix
- 14-oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup shelled pistachios, chopped (optional)
Instructions
- In a medium large bowl with an electric mixer (or the bowl of a stand mixer fitted with the whisk attachment), add heavy cream. Whip on high speed until stiff peaks form.
- Add pistachio instant pudding mix to the whipped cream, mixing on medium-high speed just long enough to incorporate.
- Using a spatula, gently fold the sweetened condensed milk, vanilla extract, and almond extract into the whipped cream mixture, until no streaks remain.
- Gently fold the chopped pistachios into the mixture until incorporated.
- Tranfer mixture to a freezer-safe container and freeze until firm, at least 6 hours or overnight.
Notes
- Feel free to omit the pistachios if desired. You could even add dark chocolate chips if you'd like!
- You can add green food coloring if you want a more pronounced green color.
- This recipe has been updated from its earlier version to provide more consistent results.
Nutrition Information:
Yield:
16Serving Size:
1/2 cupAmount Per Serving: Calories: 218Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 76mgCarbohydrates: 21gFiber: 0gSugar: 19gProtein: 4g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your ice cream board on Pinterest!
My husband loves pistachio too!! I will have to make this!
It’s one of my favorites–I hope William enjoys it! 🙂
I make no churn ice cream all the time but sorry I have to say this was terrible! It was like paste even after spending all night in the freezer. I had to throw it out. I did exactly as you stated in the recipe too! IMO the pudding does nothing for no churn ice cream. I wasted money on pistachios, heavy cream, condensed milk and pudding. ♀️
Hi Patricia! I’m so sorry to hear this–I know how frustrating it is when something doesn’t turn out as expected. The texture of this ice cream is slightly thicker than most no-churn ice creams, but it should be still be creamy, not pasty. I’m not sure why it would turn out like paste, as I’ve never had that happen–I wonder if the pudding mix had started to thicken a bit before freezing? Or if perhaps it had to do with the brand of pudding mix? Either way, I hate hearing that it didn’t turn out for you, because it’s one of our favorites!
Thank you for getting back to me. I used Jello brand instant pudding but I will try it again this time with only one box of pudding and see if there’s any difference.
Hopefully it turns out better for you this time!
I used one box of pudding mix and it came out just fine
Wonderful! Thank you for letting us know! 🙂
Hi Chrysti. I too make no churn ice cream with rave reviews each and every time and i followed this recipe as written as well using 2 boxes of Jello brand pistachio mix and I had a green paste going into my containers. I felt I should just throw it all out but talked myself out of it and thought well maybe when it freezes.. I kept thinking I missed an ingredient but no I checked and rechecked. There’s only 4 ingredients including the extra chopped nuts I put in. I’m on the fence whether I will give it a try again but this time I will use only 1 box of pistachio pudding mix. I make pistachio salad all the time for my family and we just love it so I expected more from the ice cream I guess.
I didn’t understand the comment that maybe the pudding started setting up ? Is that what I missed?? Was the sweetened condensed milk supposed to be cold from the refrigerator and I just had it stored in my pantry ?
I feel I’d like to try making it again.
Any other suggestions ?
Hi LJ! I’m so sorry to hear this! You’re the second reader who’s had this trouble, so I’m definitely curious about what happened. Were your pudding boxes 3.4-oz size (I just want to make sure you didn’t have larger boxes)? What I meant about the mix setting up is that it’s possible once the pudding mixes were combined with the sweetened condensed milk and whipping cream, if it sits for too long, the mixture will start to turn into a thick pudding-like mixture, which could possibly cause the pasty texture. The sweetened condensed milk should be at room temperature, not cold, so I don’t think that was the problem since yours was in the pantry. This ice cream is definitely thicker than most no-churn ice creams, but it shouldn’t be a really thick paste. If you do give it a try again, maybe just use one box of pudding mix and see if that makes a difference for you. And maybe I should switch the order of instructions to include whipping the cream first, then mixing the pudding mixture together–Perhaps the pudding mixture is sitting too long while the cream is whipped, and it’s causing it to thicken too much.
This is amazing! also tried it with the butterscotch pudding mix and added some crushed malteser buttons to it. Yummy! Will be trying more flavours, so creamy.
Thank you so much, Glyn–I’m so happy to hear that you enjoyed it. What a great idea to make it with butterscotch pudding–I’ll have to try that next! 🙂
Mine turned out pasty also. After reading the reviews I used only 1 box of pudding and waited until the cream was whipped up before mixing the other ingredients but the texture was still not like ice cream but pasty. I don’t think I’ll make this again.
Sorry to hear you didn’t enjoy it, even with making the adjustments!
Very easy to do. In my freezer now.
So glad to hear it, Carla! Enjoy! 🙂
I have to agree with a few of the comments posted. This recipe came out very pasty. I followed the directions very carefully& was very disappointed in the consistency of this “ice cream.” I make no churn ice cream quite often & we are always pleased with the taste & consistency. Pistachio is my husband’s favorite flavor so I was excited to try this recipe. Will not make this again.
I’m sorry it turned out pasty for you, Linda! It is thicker than most no-churn ice creams because of the pudding, but should still be creamy instead of pasty. 🙁