This deliciously smooth and creamy No cook homemade Pistachio Icecream is infused with kewra essence, and loaded with coarsely chopped pistachios! So indulgent and satisfying!!
Summer is at it’s peak and to beat that summer heat if you hunting for an easy, refreshing, no-cook ice cream, then you have landed at the right place. This no cook homemade Pistachio Icecream is a perfect make ahead dessert that comes together in no time.
And as a bonus, this recipe uses
- few basic ingredients
- requires no churn and no ice-cream machine
- is vegetarian
- and egg free!!
For me homemade ice creams are the best because I get to control all the ingredients and the best part is – its preservative and additive free!
Instant and homemade – doesn’t that sound amazing! Just mix the ingredients, freeze, scoop and enjoy! And above all it taste amazing and is bursting with pistachio flavor! 
Now on to the recipe! No cook homemade Pistachio Icecream
The base is pretty straightforward – heavy-cream + condensed milk + flavor of your choice creates the most luscious, and delicious ice cream. But if you are looking for that authentic melt-in-your-mouth taste then add milk powder to this combo and you will end up with a rich, creamy and velvety ice cream flavor! Perfecto!!
Homemade whipped cream can be substituted with store bought cool whip. I have added a pinch of green color to my pistachio ice cream but feel free to double the amount and give this treat a rich pistachio color. Likewise, pistachio essence can be used in place of kewra essence.
Mix and freeze. Once frozen, homemade ice cream has a tendency to solidify into a rock, but this recipe remains soft enough for an easy scoop out.
Some important tips to avoid ice crystals and freezer burn on ice cream !
- Cover your container tightly. If your container doesn’t have a cover, wrap it tightly with a plastic wrap and then with a foil.
- Store your ice cream in the very back of the freezer. Every time the freezer is opened, warm air gushes in, causing the ice cream to melt and then it refreezes back again. During all this thaw and refreeze, some of the ice crystals trapped inside melts and result in crystallization.
- Ice cream is best stored below 0°F (-17 degree C) above that will result in crystallization.
- There should be no change in temperature during freezing.
So what are we waiting for let’s make some ice cream today!
Do give this no cook homemade Pistachio Icecream recipe a try which is an ultimate and a perfect treat to beat the summer heat. If you happen to make this recipe then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!
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No cook homemade Pistachio Icecream
Ingredients
- 1 cup Homemade Whipped cream (or use cool whip)
- 1 cup Heavy cream
- 1 cup Condensed milk
- 1-1/4 cup Water
- 1 cup Dry Milk powder
- 1/3 cup Pistachios
- 1/8 teaspoon Kewra essence
- 1/8 teaspoon Green color (optional)
Instructions
- Let's begin with our first step.
- Combine water and milk powder.
- Whisk until well blended. Set it aside.
- Assemble rest of the ingredients.
- Homemade whipped cream. Follow the link above to make your very own homemade whip cream.
- Measure pistachios...
- Coarsely grind them into pieces...
- In a bowl combine heavy cream and water-milk powder mixture (that we mixed earlier in the recipe)..
- Add condensed milk..
- Add kewra essence...
- Mix in green color...
- Mix in crushed pistachios and..
- Add homemade whipped cream...
- Give it a good mix..
- Pour it in a bowl or deep dish tray..
- Generously top it with some crushed pistachios.
- Cover and freezer.
- Make sure your ice cream tray/bowl is secured and covered tightly to avoid freezer burns. (see tips above in the main post)
- Scoop ice cream into a bowl, garnish it with some crushed pistachios and...
- Enjoy till it last.
- It's so creamy and nice that you’ll finish the whole bowl by yourself.
SHEFALI SHAH says
August 17, 2018 at 3:06 amHi Ruchi,
i am Shefali from Ahmedabad, Gujarat, India. I love most of your recipes though still I have not tried all recipes. The best part of your recipes is that it is eggless.
i am getting your recipes since a year or so. tried the icecream with many flavours -chocolate, BPK, custard apple, rose coconut. All turned out really nice. Rose coconut and BPK were best. Thanks for the recipe
Ruchi says
August 18, 2018 at 9:47 amThank you for your kind words, Shefali. 🙂
So, you tried this ice cream with different flavors? That’s so cool.
Rose coconut sounds yum!!
And yes, BPK (Badam pista kesar) is THE best!
Anna says
June 28, 2018 at 5:09 amDear no sugar required
Ruchi says
June 28, 2018 at 9:09 amYes, no sugar is required as condensed milk takes care of the sugar part.
Biji says
April 25, 2017 at 11:58 amHi any substitute for heavy cream? I have only whipping cream in my hand.. 🙁
Ruchi says
April 25, 2017 at 12:12 pmWhipping cream as in thick liquid?
If yes, than go ahead with the recipe use that as a substitute to heavy cream.
Vaishali says
April 21, 2017 at 5:11 amNice recipe ma’am.very tasty and easy 👌👌.
Ruchi says
April 21, 2017 at 7:44 amThank you Vaishali!
Kristen says
February 22, 2017 at 9:25 pmThis is exactly what I’ve been looking for, a good and yet easy receip for pista ice cream. Definitely will try this! Thanks for sharing
Ruchi says
February 23, 2017 at 7:29 amPleasure is all mine Kristen.
Sure do give a try and hope you like it.
sonali says
May 1, 2016 at 11:26 amhi can I use some other essence instead of kewra essance
Ruchi says
May 1, 2016 at 12:22 pmThanks for stopping by Sonali! Yes, you can.
Amira says
October 13, 2015 at 3:29 pmEffortless recipe and sweeteners are spot on! Love your collection will indulge more in it and try some easy ones. Thanks for sharing!
RK says
October 13, 2015 at 9:43 pmYou are welcome Amira and thanks for trying out the recipe.
Scott says
August 24, 2015 at 7:50 pmLooks pretty good but doesn’t look vegan as they say in the first paragraph haha. To much milk for that…
RK says
August 24, 2015 at 9:45 pmThanks for pointing it out, Scott. I meant vegetarian/eggless ice cream…and have fixed it now. 🙂
Suchi says
August 17, 2015 at 2:24 pmWow!!… Amazing clicks, sitting and drooling in my office.. Have to try this pretty soon. Looks so delicious and tempting!
RK says
August 18, 2015 at 11:53 amThanks for stopping by Suchi! Do give it a try and I am sure you are going to like it. If possible share your experience with me. 🙂
Devyani says
August 11, 2015 at 8:09 amMy kind of recipe No cook. Truly amazing color and very well explained. So tempted to try it. Thanks for sharing.
RK says
August 12, 2015 at 4:24 pmYou are welcome Devyani. Do give it a try and I am sure you are going to love it. 🙂
Lovehomemade says
July 31, 2015 at 3:46 amA very good pistachio ice cream, I don’t like chucks of ice in my icecream and this ice cream is one of the best things I’ve eaten recently. Really delicious. Creamy yet light and has rich flavor of pistachios in it. Used vanilla essence and it tasted yummylicious. Will be making it more often and forgot to mention one thing, chunks of pistachios in ice cream adds a wonderful texture and flavor. Keep up the great effort of presenting the recipe is such an easy way.
RK says
August 3, 2015 at 3:20 pmThank you for your wonderful feedback. Always love to hear about your experiences and thanks for sharing that with me. I am so glad to hear that you liked the Pistachio Ice cream recipe!!