🧾 Ingredients
Here's everything you need to make pistachio ice cream without an ice cream maker. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Vegan pistachio cream: I used Eat Italian vegan pistachio cream here, similar to my If you can't find a dairy-free version, try this instead.
Vegan pistachio cream: This is what gives the ice cream its rich pistachio flavor and creamy texture. I used Eat Italian vegan pistachio cream here, similar to my pistachio crumb cake and pistachio cheesecake recipes, but homemade pistachio cream works beautifully too.
Vegan sweetened condensed milk: A key ingredient for no-churn ice cream, as it keeps the texture silky, creamy, and scoopable without becoming icy once frozen.
Vegan heavy whipping cream: Make sure to use a dairy-free cream specifically designed for whipping. It creates the light, airy texture that makes this ice cream taste rich and fluffy.
Amaretto: Adds a subtle almond-like flavor that pairs perfectly with pistachio. The alcohol also helps keep the ice cream softer and easier to scoop straight from the freezer. If preferred, you can swap it for a small splash of almond extract.
Vanilla pod: Vanilla enhances the sweet nuttiness of the pistachios and adds extra depth to the flavor. Vanilla bean paste or pure vanilla extract can be used in a pinch.
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📷 Step-By-Step Images & Recipe Tips
Here's a visual overview of how to make the creamiest homemade pistachio ice cream. Please refer to the detailed card at the end of this page for full written instructions.
Start by whisking together the condensed milk, pistachio cream, vanilla seeds, and amaretto until completely smooth. Mixing the pistachio cream thoroughly at this stage helps prevent any oily streaks later on and ensures the flavor is evenly distributed throughout the ice cream.
In a separate bowl, whip the vegan heavy cream until light and fluffy. Try not to overwhip it - you want soft, airy peaks that will keep the ice cream creamy rather than dense. When folding the pistachio mixture into the whipped cream, work gently and add it gradually to keep as much air in the mixture as possible.
Once combined, transfer the ice cream mixture to your loaf pan and smooth out the top. Cover it tightly before freezing to help prevent ice crystals from forming on the surface. After several hours in the freezer, the texture becomes rich, creamy, and perfectly scoopable with a soft pistachio flavor and a subtle hint of amaretto running through every bite.
💬 FAQs
Absolutely. The amaretto helps keep the texture softer and adds flavor, but you can swap it for almond extract or simply leave it out. The ice cream may freeze slightly firmer without it.
No ice cream maker needed. This is a completely no-churn recipe, so the whipped cream and condensed milk create a creamy texture without any special equipment.
If you want to use an ice cream maker, I would recommend my vegan pistachio ice cream recipe instead, as the mixture is lighter and designed for churning.
Yes! Chopped pistachios, dark chocolate chunks, crushed amaretti biscuits, or swirls of pistachio butter all work beautifully folded through before freezing.
Yes, the ice cream itself is naturally gluten-free, but always double-check ingredient labels, especially for pistachio cream and flavorings, to be safe.
🍨 More No-Churn Ice Cream
Description
Ingredients
- 300 g (10 oz) vegan condensed milk,
- 200 g (¾ cup) vegan pistachio cream, *note 1
- ½ vanilla pod, *note 2
- 2 tablespoons amaretto, optional
- 400 ml (13.5 oz) vegan whipping cream, *note 3
Instructions
- Add the condensed milk, pistachio cream, vanilla seeds, and amaretto to a large bowl and whisk until smooth and fully combined.
- In a separate bowl, whip the vegan whipping cream using an electric mixer or stand mixer until light and fluffy.
- Add the pistachio mixture to the whipped cream in 2-3 additions, gently folding with a spatula until combined.
- Pour the ice cream mixture into a loaf pan and smooth out the top. Cover tightly with plastic wrap and freeze for at least 6 hours, or until firm.
Notes
- Pistachio cream spread: If you can't find a dairy-free version, use this homemade pistachio cream recipe.
- Vanilla pod: Slice the center of the pod and scrape out the seeds, or swap with a teaspoon of vanilla bean paste.
- Vegan whipping cream: For the creamiest, airiest consistency, use a plant-based whipping cream like Schlagfix. You can use coconut whipping cream in a pinch.
Nutrition
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