No Churn Creamy Pistachio Ice Cream

An easy, eggless, no churn recipe for creamy pistachio ice cream, with just five ingredients and the most delicious pistachio flavor. This ice cream comes together so fast, with no need for an ice cream maker! If you prefer a traditional churned ice cream, though, be sure to check out my recipe for pistachio brownie chunk ice cream.

You might also love this pistachio coconut cake, cherry pistachio cake, and orange pistachio cake.

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Why You’ll Love This Recipe

So Quick and Easy. It really doesn’t get simpler than today’s no churn pistachio ice cream recipe. With just 5 ingredients and a few minutes of your time, your ice cream will be ready to freeze.

Smooth and Creamy. The pistachio butter gives the ice cream the most incredible texture that’s creamy and so luscious.

Delicious with Add-Ins. If you like some crunch in your pistachio ice cream, you can add a handful of chopped salted pistachios or even buttery macadamia nuts. I also think that chocolate pairs perfectly with pistachio, so add some chopped chocolate, chocolate chips or brownie chunks for a decadent experience.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Sweetened Condensed Milk. The sweetened condensed milk sweetens no churn ice cream, and gives it a smooth, creamy texture.
• Creamy Pistachio Butter. I used unsalted pistachio butter and added some salt. But if yours is salted, be sure to omit the extra salt in the recipe.
• Vanilla Extract. Flavor.
• Salt. Balances the sweetness and enhances the flavor of the pistachios.
• Heavy Whipping Cream. Adds fat and richness, and a smooth creamy texture.

Note:  The pistachio flavor in this ice cream is pretty bold.  If you like a more subtle pistachio flavor, reduce the pistachio butter to 1/3 cup.

Instructions

• In a bowl, use an electric mixer to beat the sweetened condensed milk, pistachio butter, vanilla and salt on low speed until smooth.
• Add the cold heavy whipping cream and beat on medium high speed for several minutes until increased in volume and the mixture starts to form soft peaks.

• Scrape the ice cream mixture into a lidded ice cream container. Freeze until firm enough to scoop, about 8-10 hours, or overnight.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Where do I find pistachio butter?

Pistachio butter isn’t as readily available at grocery stores as other nut butters are. I used this creamy pistachio butter, and the flavor is fantastic. While it is, admittedly, an expensive ingredient, think about what you spend on an ice cream cone at a good quality ice cream shop! You can also buy a bag of pistachios and make your own pistachio butter.

How can I make a lower fat no churn ice cream?

You can definitely use fat free sweetened condensed milk, but you cannot substitute a lower fat cream or milk for the heavy whipping cream, or your ice cream won’t have a nice texture.

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