Loaded with the pleasing flavor of Pistachios and the luxurious creaminess of the whipped cream, this recipe of easy no-churn homemade pistachio icecream is one of the most loved frosty delights in the world of dessert lovers! This lusciously creamy ice cream is the ultimate treat of summer indulgence.
So, whip up this no-cook, no-churn delicacy and greet the refreshing magic that each frosty bite creates on the palate.
If you are planning a weekend party or a get-together, this make-ahead recipe will be the right pick.
Infused with the fascinating aroma of kewra essence and the exciting nutty flavor of the coarsely chopped Pistachios, this No-Churn Homemade Pista Ice Cream is a clear choice when you need to impress your family or guests.
What is No-churn homemade Pistachio Icecream
This velvety, creamy, and smooth homemade Pistachio Ice Cream, bursting with pistachio flavor, is an exquisite recipe that outshines its store-bought counterpart.
The choice of fresh ingredients and the perfect method to whip this recipe creates the best Pistachio Ice Cream, making it completely drool-worthy.
It is made with milk powder, condensed milk, lots of pistachios, and homemade whipped cream as the base. You don’t need any special occasion to indulge in the luxury of this yummy dessert.
This dessert itself makes the moments ecstatically luxurious!
Reasons You’ll ♡ no-churn homemade Pistachio Icecream
Frosty desserts are a welcoming treat in the sultry weather, and ice creams top the favorites list. This Eggless Pistachio Ice Cream is undeniably any dessert lover’s first choice.
You will love this Ice Cream as it —
- Tastes amazing and feels silky smooth in the mouth.
- Has a creamy texture with an exciting crunch of the Pistachios.
- Requires 8 simple ingredients.
- As this is the no-churn recipe, it makes the recipe easy to whip.
- Can be modified into a vegan variant with a few changes in the ingredients.
- Can be customized according to taste.
What’s more? Well, it is egg-free, preservative-free, and super addictive. This means you have to churn enough of this frosty green beauty because a small batch will not last even a few minutes!
Homemade Ice Cream VS Store-bought Icecream
Are you wondering what makes the Homemade Ice Cream a better choice over a Store-bought one? There is nothing more satisfying than churning a bucket full of yummy Ice Cream at home.
With an easy and quick recipe for this decadent summertime delicacy, I am sure you will kiss the store-bought assortments goodbye. See how this Pistachio Ice Cream (No Churn Recipe) is an obvious winner.
The difference in taste — They both differ drastically in taste. The homemade version always tastes better because of the fresh and healthy ingredients used in its preparation.
Can alter/ control the number of ingredients — When whipping your homemade frozen dessert, you can always keep control over the usage of ingredients. You can customize it to make it Vegan or even control the quantity of sweetener that is being used.
Purity confirmed — The homemade ice cream is preservative-free, and you exactly know which all ingredients are going into it. But with the store-bought one, you are not sure about the purity. No unpronounced ingredients or preservatives are added to the homemade version, making it an ultimate winner!
No-churn homemade Pistachio Icecream Ingredient List
Whipped Cream — Cream is the base ingredient of this no-churn pistachio ice cream recipe. The freshly prepared homemade whipped cream delivers the irresistible richness and creaminess in the Pista Ice Cream. However, you can use the store-bought cool whip instead of the homemade whipped cream.
Heavy Cream — Heavy whipping cream also renders a smooth and creamy texture to the ice cream. It also helps the ice cream to hold its shape and structure.
Condensed Milk — We add condensed milk as the sweetener to our lusciously creamy ice cream! The condensed milk also elevates the deliciousness of our no-churn eggless pistachio ice cream.
Water — Used for mixing milk powder.
Dry Milk Powder — Added to bring in more creaminess and a perfect melt-in-your-mouth texture to the ice cream.
Pistachios — This is the star ingredient for our frosty treat. The natural flavor and vibrant color of the ice cream come from the unsalted green Pistachios.
Kewra essence — Adds a lovely hint of kewra flavor and an exciting aroma to our delicious recipe. I have added a slight touch of pistachio essence too. A combo of these two essences gives this homemade pistachio ice cream a store-bought flavor.
Green Color — A few drops of green color lend a mesmerizing hue to the ice cream.
How to make No-churn Homemade Pistachio Icecream
No-churn eggless Pistachio Ice Cream can be prepared in a few simple steps, and it makes the yummiest treat that can amaze your loved ones. No Ice Cream Maker is required or fancy equipment is required.
Chop the pistachios — Chop up the pistachios into chunks. I prefer bigger pieces and some crushed pistachios in my ice cream. But feel free to cut them as big or small as you desire.
Form the Ice cream base — This easy no-churn Ice cream can be prepared without any Ice cream machine. All you need is a stand mixer or a handheld electric blender to beat the cream until stiff peaks form. Whipped cream with stiff peaks creates the desired magic alone.
In a separate bowl, whisk together the cream and the milk powder mixture and incorporate the condensed milk. Whisk for about 1 minute until well combined. Within a moment, you will get the freezer-ready beautiful Pista Ice Cream mixture prepared!
Freeze the Ice cream — Pour the Homemade Pistachio Ice Cream into a container, preferably with a lid. Generously sprinkle some extra pistachios on top and freeze. I have used a loaf pan and covered it with a plastic wrap, followed by aluminum foil, to ensure the plastic wrap will stay secure. Freeze the ice cream for at least 6 hours or overnight.
Beat the ice cream — Remove the ice cream container from the freezer when it is almost half set, after about 4 hours. Remix it, smoothen the top and slide it again into the freezer for another 6-8 hours.
Serving — Let the pistachio ice cream stand for about 5 minutes before scooping it into bowls and serving.
Expert Tips & Variations!
For a perfect frosty treat — Freeze the container for at least 48 hours to attain the ideal scoop-out texture of the Best Pistachio Ice Cream.
For the uncompromised richness — Always use heavy whipping cream for the creamiest homemade Pistachio Ice Cream. The whipping cream should have a fat content of 35% or more, which brings the perfect richness. The low-fat content of whipping cream does not make the best base for the Ice Cream.
For an easy scoop — If you find your ice cream too hard to scoop, run your metal ice cream scoop under hot water before scooping. You will get the beautiful scoops of your dreams!
For a more vibrant green color — The Pista Ice Cream that you get in India has a green tint added to it. I have used a tad bit of green food color to enhance the beautiful green hue of the Ice Cream. You may add a more green food color for a more pronounced greenish-looking Ice cream. It is entirely on your preference.
For a Vegan Pista Ice cream — For those of you who prefer everything vegan, here is some good news. This no-churn homemade Pistachio Icecream recipe can quickly transform into a vegan one.
Simply swap the heavy whipping cream for coconut milk, whipped cream for coconut cream, and the condensed milk for vegan condensed milk, and there you are, with the yummiest Vegan Pistachio Ice Cream to devour!
Optimum Temperature — The optimum temperature for freezing ice cream is 0°F (-18°C) or colder.
Avoid crystallization — 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 ice crystals trapped inside melt and result in crystallization.
A delicious variation — I wouldn’t mess or go overboard with other options, as this no-churn Pista ice cream tastes amazing as is. But if you want to bring in a little twist, you can toss in some white or dark chocolate chips to the Pista Ice Cream mixture. You will get a delightful crunch and yummy flavor from the chocolate chips.
Let me know what you think!
Aren’t you craving this Pistachio-flavored green-colored stunner? Of course, you are! Then, why not just stop fantasizing over it and quickly whip up a delicious Pistachio Ice Cream with Pista exuding its magically divine flavors?
So, let us just begin our tasty and frosty venture!
Should you make this recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
HUNGRY FOR MORE FAMILY-FAVORITE RECIPES, TRY THESE-
No cook homemade Pistachio Icecream
PREPARE WHIPPED CREAM
- 1 cup Heavy whipping cream (or use cool whip)
- ⅓ cup Powdered Sugar
FORM THE ICE CREAM BASE
- Chop up the pistachios into chunks. I prefer bigger pieces and some crushed pistachios in my ice cream. But feel free to cut them as big or small as you desire. Set aside.
FORM THE ICE CREAM BASE
- In a stand mixer, beat the cream until stiff peaks form. While you work on the other steps, set it in the fridge to chill.
- Combine water and milk powder in a bowl.
- Whisk until well blended. Make sure the mixture is smooth and frothy in texture and not grainy. Set it aside.
- In a separate bowl, whisk together the cream and the milk powder mixture (which we had prepared earlier in the recipe) and incorporate the condensed milk. Beat for about 1 minute until well combined and thick in texture.
- Add pistachio essence.
- Mix in green food color.
- Mix in crushed pistachios.
- Now add homemade whipped cream.
- Gently stir the cream and fold everything together with a spatula until well blended.
- Pour the Homemade Pistachio Ice Cream into a loaf pan or container.
- Generously sprinkle some extra pistachios on top.
- Cover it with a plastic wrap, followed by aluminum foil, to ensure the plastic wrap will stay secure. Freeze the ice cream for at least 6 hours or overnight.
- Remove the ice cream container from the freezer when it is almost half set, after about 4 hours. Remix it, smoothen the top and slide it again into the freezer for another 6-8 hours.
- Let the pistachio ice cream stand for about 5 minutes before scooping it into bowls and serving.
- It's so creamy and delicious that you’ll finish the whole bowl yourself.