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!
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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!
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 as it freezes, which aerates it 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!
More Delicious Pistachio Pudding Recipes:
- Pistachio Bread
- 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
I used 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.
If you decide to add 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.
11 Quick and Easy Customizable Dinners that Will Save You Time and Satisfy Your Pickiest Eaters
How to Make the Best Pistachio Ice Cream without an Ice Cream Maker
It’s really easy to make this simple 4-ingredient recipe!
Ingredients You’ll Need:
- Heavy Whipping Cream
- Sweetened Condensed Milk
- Pistachio Pudding Mix
- Chopped Shelled Pistachios (optional)
How to Make It:
(Full printable recipe is available below)
Create the sweet base. First, you’ll whisk together the dry pudding mix, sweetened condensed milk, and a little bit of the cream. This will form a thick but smooth base of sweetness.
Whip the cream. Next, using an electric mixer, you’ll whip up the cream until stiff peaks form.
Fold together. Last, you’ll gently fold the sweet pudding base into the whipped cream until fully incorporated. If you’re using some chopped pistachios, fold those in now as well.
Freeze. Pour 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).
Freeze until firm, at least 6-8 hours. Then, scoop (this is my favorite ice cream scoop) and serve!
Notes and Adaptations for Making No Churn Pistachio Ice Cream:
- If you want a pistachio ice cream without nuts, feel free to leave out the chopped pistachios.
- You can add green food coloring if you want a more pronounced green hue.
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, divided
- 14-oz can sweetened condensed milk
- 1 (3.5-oz) package pistachio instant pudding mix
- 1/4 cup shelled pistachios, chopped (optional)
Instructions
- In a medium mixing bowl, combine 1/2 cup whipping cream with sweetened condensed milk and pudding mix. Whisk together until combined and smooth.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl with an electric hand mixer), add remaining whipping cream. Beat at high speed until stiff peaks form.
- Gently fold the pudding mixture into the whipped cream until fully incorporated and no streaks of green remain. If using chopped pistachios, fold those in at this time.
- Tranfer 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 can add green food coloring if you want a more pronounced green color.
- Previously, this recipe called for 2 packages of pistachio pudding mix. However, some users reported a gummy or pasty texture to their ice cream. Using just one box of pudding mix provides 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.
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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. 🙁