Pistachio Ice Cream Recipe

Pistachio Ice Cream Recipe
By The Cooking World, Editorial Staff
October 15, 2021

A Delicious and Easy-To-Do Pistachio Ice Cream Recipe

Following the theme of this week's review, we decided to share with you a delicious Pistachio Ice Cream Recipe.

Pistachio ice cream is one of our favorites flavors of ice cream. Making this ice cream couldn't be easier, however there is small detail that makes all the difference. Pistachio nuts and paste vary widely in quality, so the flavor can be very elusive. It is, therefore, only worth making with the best pistachio paste you can find. The pistachios are blanched so the color of the ice cream will be a lovely pale green. The oil contained in the pistachios contributes to the ice cream’s voluptuous creaminess. 

We like to use a pistachio paste made from 100% Sicilian pistachios. If using another product, if no percentage is listed on the label, it is likely to be lower, so add it to taste. 

1 hour
850 ml


330 g (1 1/3 cups) whole milk
150 g (1 3/4 cups) whole coffee beans
115 g (1/2 cup) white granulated sugar
40 g (2 tablespoons) light corn syrup
150 g (5 oz) 100% pistachio paste
15 g (2 tablespoons) dry milk powder
1 g (1/4 teaspoon) xanthan gum
330 g (1 1/3 cups) heavy cream
4 g (1 teaspoon) vanilla extract
4 g (1 teaspoon) coffee extract
70 g pistachios, roughly chopped

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  1. Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
  2. Pour the corn syrup and pistachio paste into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
  3. Add the cream whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time.
  4. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft-serve. Add the pistachios in the last 5 minutes of the churning process.
  5. Transfer the ice cream, into freezer-frindely containers. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid.
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