No-Churn Pistachio Ice Cream Recipe

Ingredients

Base

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• ¼ teaspoon fine sea salt

Pistachio Flavor

• ¾ cup pistachio paste (smooth)
• 1 teaspoon pure vanilla extract

Optional Mix‑ins

• ¼ cup chopped roasted pistachios
• 1 tablespoon honey (for drizzling)

Instructions

Incorporating Pistachio Flavor

1. Add pistachio paste. Fold ¾ cup pistachio paste into the sweetened dairy using a rubber spatula. Mix until the paste is fully incorporated and the mixture turns a uniform, pale green. Uniform color indicates even distribution of flavor.
2. Stir in vanilla. Add 1 teaspoon pure vanilla extract and whisk briefly. The vanilla rounds out the nutty taste and adds a subtle aromatic backdrop.
3. Chill the mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. A colder base freezes faster and yields a creamier final product.

Freezing Without a Machine

1. First freeze. Pour the chilled mixture into a shallow metal pan (a 9×13‑inch pan works well). Place it in the freezer for 45 minutes, or until the edges start to harden.
2. Scrape and fold. Using a sturdy whisk or a spatula, vigorously scrape the frozen edges into the center, breaking up ice crystals. Return the pan to the freezer and repeat this process every 30 minutes for the next 2‑2½ hours. This intermittent stirring creates a smooth, custard‑like texture.
3. Final texture check. After the last stir, the mixture should be thick, glossy, and hold a soft‑serve consistency. If it feels too soft, let it freeze an additional 20‑30 minutes.