This creamy pistachio ice cream is a dreamy treat that combines rich, nutty flavors with a velvety smooth texture. In just 20 minutes, you can whip up a dessert that feels indulgent yet refreshing, perfect for any occasion. The vibrant green hue and subtle sweetness make it as delightful to look at as it is to savor.
Each spoonful offers a satisfying crunch from finely chopped pistachios, balancing the luscious creaminess of the base. The natural richness of pistachios shines through, creating a dessert that’s both elegant and comforting. Whether you’re cooling off on a warm day or treating yourself after dinner, this ice cream is a guaranteed crowd-pleaser.
Ingredients for Pistachio Ice Cream
- 2 cups full-fat coconut milk (for creaminess)
- 2 tablespoons cornstarch (to thicken the base)
- ⅔ cup cane sugar (divided; adjust to taste)
- A few drops of freshly squeezed lemon juice (for brightness)
- 1 cup pistachios, blanched and skinned (for nutty flavor)
- Scant ¼ cup water (to help blend smoothly)
- A pinch of sea salt (to enhance flavors)
- Crushed pistachios, for serving (optional garnish)
- Chocolate chips, for serving (optional garnish)
Step-by-Step Instructions
- Prepare the ice cream maker: Freeze the base of your ice cream maker for at least 12 hours, preferably overnight.
- Make the slurry: In a small bowl, mix ¼ cup of the coconut milk with the cornstarch. Stir until the starch is dissolved and the mixture is smooth.
- Heat the base: In a medium saucepan over medium-low heat, combine the remaining 1¾ cups coconut milk and ⅓ cup of the sugar. Heat until it almost starts to boil.
- Add the slurry: Stir in the cornstarch mixture and cook at a gentle simmer for 3 minutes, stirring constantly.
- Chill the base: Remove the mixture from the heat, scrape it into a bowl, and transfer it to the fridge to chill thoroughly, preferably overnight.
- Blend the ingredients: In a high-speed blender, combine the chilled ice cream base, lemon juice, pistachios, the remaining ⅓ cup sugar, water, and a pinch of sea salt. Blend until smooth.
- Churn the ice cream: Pour the mixture into your ice cream maker and follow the manufacturer’s directions to churn until thick (about 20 minutes).
- Serve or freeze: Scoop out and enjoy immediately! For thicker ice cream, freeze for 1-2 hours before serving. Garnish with crushed pistachios or chocolate chips if desired.
Perfect Pairings: Toppings and Serving Ideas
Elevate your pistachio ice cream with a sprinkle of crushed pistachios for added crunch or a handful of chocolate chips for a sweet contrast. For a decadent twist, drizzle with warm caramel sauce or dark chocolate ganache. Serve in waffle cones or alongside a slice of pistachio cake for a delightful dessert duo.
Storage Tips for Creamy Perfection
Store your pistachio ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press a piece of parchment paper directly onto the surface before sealing. Let it sit at room temperature for 5-10 minutes before scooping for the creamiest texture.
Quick Variations to Mix It Up
Try swapping pistachios for almonds or hazelnuts for a nutty twist. For a richer flavor, add a splash of almond extract or a tablespoon of pistachio paste. If you’re feeling adventurous, fold in chopped dried apricots or rose petals for a unique touch.
Time-Saving Hacks for Busy Days
Prepare the ice cream base a day ahead and chill it overnight to save time. If you don’t have an ice cream maker, pour the blended mixture into a shallow dish and freeze, stirring every 30 minutes until smooth. Use pre-shelled pistachios to skip the blanching step.
Essential Equipment for Smooth Results
For the best texture, use a high-speed blender to ensure the pistachios blend smoothly. A pre-frozen ice cream maker base is key for quick churning. If you’re freezing manually, a shallow metal pan helps the mixture freeze evenly.
Pistachio Ice Cream
Ingredients
- 2 cups full-fat coconut milk
- 2 tablespoons cornstarch
- ⅔ cup cane sugar
- A few drops freshly squeezed lemon juice
- 1 cup pistachios, blanched and skinned
- Scant ¼ cup water
- Sea salt
- Crushed pistachios, for serving
- Chocolate chips, for serving
Instructions
- Freeze the base of your ice cream maker for at least 12 hours, preferably overnight.
- Make a slurry by mixing the ¼ cup of the coconut milk with the cornstarch. Stir until the starch is dissolved and the mixture is smooth.
- In a medium saucepan over medium-low heat, combine the remaining 1¾ cups coconut milk and ⅓ cup of the sugar. When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.
- Remove the mixture from the heat, scrape it into a bowl, and transfer it to the fridge to chill thoroughly, preferably overnight.
- In a high-speed blender, place the chilled ice cream base, lemon juice, pistachios, the remaining ⅓ cup sugar, water, and a pinch of sea salt. Blend until smooth.
- Pour the mixture into your ice cream maker and follow the directions of the manufacturer to churn until thick (about 20 minutes).
- Scoop out and enjoy! If you would like thicker ice cream, freeze for 1-2 hours before serving.