Learn how to make smooth, creamy pistachio ice cream from scratch. This easy, utterly delicious recipe uses a homemade Italian pistachio cream for a classic sweet, nutty flavour.
Gelato di Pistacchio is a staple in Italian gelaterias and for good reason — it’s rich, nutty and irresistibly satisfying. This version recreates that authentic flavour at home. The texture is silky and the taste is balanced between sweet and nutty, making it one of the most addictive ice creams to serve.
The method is straightforward and quick. Below you’ll find ingredient notes, step-by-step instructions, tips for best results and helpful photos to guide you through the process. If you don’t have an ice cream machine, consider trying a pistachio granita for a no-machine alternative.
Ingredient notes
The photo below shows the ingredients and highlights a few important tips:
- Pistachio cream – Prepare the Italian pistachio cream first. It blends pistachios with white chocolate and milk, and its sweetness and flavour are central to the recipe.
- Whole milk – Use whole milk for the best flavour and creaminess.
- Heavy cream – Full-fat heavy cream (double cream in the UK) is essential for the rich texture; avoid low-fat alternatives.
- Sugar – Only a small amount is needed because the pistachio cream already adds sweetness.
Step by step photos and recipe instructions
Place the cream, milk and sugar in a large saucepan over medium heat. Warm gently and stir until the sugar has completely dissolved — do not let the mixture boil.
Remove the pan from the heat and whisk in the pistachio cream until fully incorporated and smooth.
Allow the mixture to cool completely in the fridge. Once cold, churn in your ice cream machine according to the manufacturer’s instructions — depending on the model this can take up to 20 minutes. The mixture should become thick and creamy.
Transfer the churned ice cream to a suitable container and freeze for at least a few hours until firm. Remove from the freezer 5–10 minutes before serving to make scooping easier.
Recipe tips and FAQs
- Pistachio cream: This is a blend of pistachios, white chocolate and milk. Making it at home is quick and delivers the best pistachio flavour for the ice cream.
- Churning time: The required churning time depends on your ice cream machine. Our machine takes about 20 minutes until the mixture doubles in volume and reaches a soft-serve consistency.
- Cool the base completely: Make sure the mixture is fully chilled before you churn. If a skin forms on top of the chilled mixture, remove it before pouring the base into the machine.
- Toppings: Extra chopped pistachios make a lovely garnish and add texture.
Yes. Most no-churn recipes rely on sweetened condensed milk, which can overpower the pistachio flavour, so an ice cream machine gives the best result.
Stored in an airtight container, the ice cream will keep well in the freezer for up to six months.
More delicious ice cream recipes to try
- Stracciatella Gelato (No Churn)
- Italian Affogato — Ice Cream and Coffee
- Italian Lemon Ice Cream with Limoncello
- Tiramisu Ice Cream
- Panettone Ice Cream (No Churn)
If you’ve made this Pistachio Ice Cream, please rate the recipe and leave a comment to share how it turned out — feedback is always appreciated!
Step By Step Photos Above
Most of our recipes include step-by-step photos, tips to help you succeed first time and video guidance where available.
Pistachio Ice Cream
By Emily
Ingredients
- 1 batch Pistachio Cream, (300g)
- 2 cups whole milk, (475ml)
- 2 cups heavy cream, (double cream UK) 475ml
- ¼ cup sugar, (50g)
- chopped pistachios, for topping (optional)
Instructions
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Put the cream, milk and sugar in a large saucepan over medium heat. Warm until the sugar has fully dissolved, taking care not to boil.
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Remove from the heat and whisk in the pistachio cream until smooth and fully combined.
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Chill the mixture completely, then churn in your ice cream machine until thick and creamy (around 20 minutes depending on your machine).
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Transfer to a suitable container and freeze for at least 3 hours. Take out 5–10 minutes before serving to soften slightly for scooping.
Notes
- Pistachio cream: A blend of pistachios, white chocolate and milk. It’s quick to make and essential for authentic pistachio flavour.
- Churning: Times vary by machine; ours takes about 20 minutes until the mixture doubles in volume.
- Cooling: Ensure the base is fully chilled before churning. Remove any skin from the surface before pouring into the machine.
- Toppings: Sprinkle extra chopped pistachios on top for added crunch.
- Storage: Keeps in the freezer for up to six months in an airtight container.
Helpful Info for All Recipes
- I typically use extra virgin olive oil in recipes unless otherwise noted.
- When using canned or jarred tomatoes, choose a high-quality brand for best flavour.
- Vegetable references assume medium-sized produce unless stated otherwise.
- Recipes are tested in a fan (convection) oven unless noted.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.