Name: Homemade Pistachio Ice Cream
Prep time: 20 min
Cook time: 5 min
Ingredients: 4 oz (120g) raw pistachios (, shelled); 2 tbsp (30g) cream; 1 tsp matcha powder (, optional, for color); 2 whole eggs; 1/2 cup (100g) sugar; 1 tsp (5g) vanilla extract; 1/4 tsp (1g) salt; 1 ¼ cup (300g) whipping cream (, cold)

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This pistachio ice cream is one of those desserts that feels fancy but comes together so simply. No ice cream machine, no condensed milk, just a few real ingredients and a little care.

It all starts with homemade pistachio paste, freshly shelled toasted nuts, blended until smooth and fragrant.

Next, whole eggs and sugar are whisked gently over a bain-marie until light and airy. Then that rich pistachio paste is stirred in, turning the base a dreamy pale green and filling the kitchen with the scent of roasted nuts. Once you fold in the whipped cream, it turns into a light, mousse-like base that freezes into the creamiest pistachio ice cream, smooth, softly sweet, and full of real flavor. Nothing artificial here. Just that natural, nutty taste that pistachio lovers know and crave.

It’s perfect straight from the freezer, maybe topped with a few chopped pistachios for crunch. Serve it with berries or with a slice of cake. It feels homemade in the best way: cozy, thoughtful, and deeply satisfying. It is the kind of treat that makes you pause for a moment and just enjoy every bite.

How to make pistachio ice cream

Begin with making the pistachio paste. Preheat the oven to 300°F (150°C). Spread the raw pistachios onto a parchment paper-lined baking sheet and roast for 15 minutes. Allow them to cool completely.
Transfer the pistachios to a food processor and blend until a fine paste forms. Add 2 spoons of cream to help smooth it out. Set aside.

Next, make the egg base. In a heatproof bowl, whisk the whole eggs with sugar until light and airy.
Place the bowl over a bain-marie (simmering water bath) and whisk constantly for 5–7 minutes, until the mixture becomes thick, pale, and warm to the touch (around 70–75°C or 160–170°F).

Remove from heat and whisk in the pistachio paste, vanilla extract, and a pinch of salt.

Then, whip the cream. In a separate bowl, whip the cold whipping cream to medium peaks.

Gently fold the whipped cream into the cooled pistachio egg base in batches, keeping as much air in the mixture as possible.

Pour the mixture into a container, smooth the top, cover, and freeze for at least 6 hours or overnight.

Top with chopped toasted pistachios for extra texture and flavor before serving. Hope you will try this amazing frozen dessert. If you do, share the photos with me on Instagram. Would love seeing how it turns out for you. Enjoy!

Other ice cream recipes you may like to try

This No-Churn Vanilla Ice Cream with Honey is made with just a few wholesome ingredients and no special equipment. It is an easy, elegant treat, smooth, creamy, and naturally sweetened with golden honey.

This creamy, deeply chocolaty, and just sweet enough, this Triple Chocolate Semifreddo is packed with crunchy chocolate curls and might just be the ultimate summer treat

This Tiramisu Ice Cream is creamy, elegant, and full of classic flavor, with mascarpone, coffee-soaked ladyfingers, and no whipped cream, just pure indulgence.