This rich and creamy chocolate swirl pistachio ice cream recipe is the ultimate homemade ice cream. Creamy pistachio flavored ice cream loaded with swirls of chocolate fudge and crushed pistachios.
If you love pistachio butter, try my Dubai strawberries!
PISTACHIO ICE CREAM
Nothing beats this rich and cream homemade, no churn pistachio ice cream recipe! If you love all things pistachio, then this homemade ice cream flavor is for you. Creamy and smooth pistachio flavored ice cream with swirls of rich chocolate fudge and chopped pistachios. This dessert is the perfect treat that you can enjoy all summer long!
WHAT YOU NEED-
- Heavy Cream– The main ingredient for homemade no churn ice cream is the heavy whipping cream! You need the high fat content to achieve perfect ice cream textures; you can NOT substitute for half and half or whole milk.
- Condensed Milk– Condensed milk not only is the main sweetener in this dish, but it also gives the right ice cream texture. Be sure you are using condensed milk NOT evaporated milk! You can also swap for coconut condensed milk.
- Vanilla– You can’t forget the added vanilla flavor! I highly recommend using vanilla bean paste for the ultimate flavors. If you cannot find vanilla bean paste, then you can use vanilla extract.
- Pistachio Butter– This is what gives the ice cream the pistachio flavor! You can use either creamy or crunchy pistachio butter or cream; it is basically the same thing. I used the Better Goods Pistachio Butter.
- Chocolate Fudge– This pistachio ice cream has swirls of chocolate fudge which goes so well with the pistachio! You can use either homemade fudge or store-bought fudge.
- Pistachios– For the extra crunch, you want to add crushed pistachios into this ice cream! Either plain or salted pistachios will work.
HOW TO MAKE PISTACHIO ICE CREAM
Have this rich pistachio ice cream recipe ready to go in the freezer in under 20 minutes!
- With a hand mixer or stand mixer, mix the heavy whipping cream until it becomes light, fluffy and stiff peaks form.
- Add vanilla, pistachio butter (or cream) and condensed milk and mix just until combined.
- Pour 1/3 of the ice cream mixture into a loaf pan or ice cream container. Drizzle with warm chocolate fudge all over the ice cream, then gently swirl. Then top with crushed pistachios.
- Repeat the layers until all the ice cream mixture has been used. Top with more fudge swirls. And crushed pistachios.
- Cover the surface with plastic wrap or parchment paper and freeze for 8–12 hours, or until firm.
- Let the pistachio ice cream sit at room temperature for a few minutes before scooping and serving.
| Ice Cream Scoop Tip: For easier scooping, keep a cup of hot water nearby and dip your ice cream scoop in the water before and between scoops! |
QUESTIONS YOU MIGHT HAVE:
I use THIS 2-quart ice cream container for this recipe, and it fills the entire container. Typically, a 2-quart ice cream container contains about 16 servings.
Once you find out how easy it is to make homemade ice cream, you will make it all the time, so I recommend investing in these ice cream containers! But no worries, you can also use a metal loaf pan!
No! You can totally leave this plain pistachio ice cream and leave out the hot fudge swirls.
OTHER ICE CREAM FLAVORS TO TRY-
Summer calls for ice cream! Check out all my other delicious homemade, no churn ice cream flavors:
Chocolate Swirl Pistachio Ice Cream
Equipment
Ingredients
- 3 cups heavy whipping cream
- 1/2 cup condensed milk
- 2 Tbsp vanilla bean paste
- 6.5 oz pistachio butter or cream
- 1/2 cup chocolate hot fudge
- 1/2 cup pistachios crushed
Instructions
- Add the heavy whipping cream to a deep mixing bowl. Using a hand mixer or stand mixer, beat at high speed for about 4-5 minutes, or until stiff peaks form and the cream is light and fluffy. (It should resemble whipped cream.)3 cups heavy whipping cream
- Add the condensed milk, pistachio butter and vanilla paste to the whipped cream. Mix at low speed just until fully combined and smooth. (Taste the mixture and if you prefer a sweeter ice cream, mix in a little more condensed milk.)1/2 cup condensed milk, 2 Tbsp vanilla bean paste, 6.5 oz pistachio butter, or cream
- Pour about 1/3 of the pistachio ice cream mixture into an ice cream container, loaf pan, or metal bread pan.
- Add the chocolate fudge to a bowl and warm it for a couple of seconds. (Warming the fudge helps to drizzle and create ribbons.)1/2 cup chocolate hot fudge
- Drizzle some warm chocolate fudge over the ice cream. Using a butter knife or fork, gently swirl the fudge into the ice cream. (Avoid overmixing so you can still see ribbons of chocolate.)
- Then sprinkle with crushed pistachios.
- Repeat the layering process 2–3 more times until all the ice cream mixture has been used. Smooth the top layer with a spatula, then add a final drizzle of fudge and gently swirl.
- Sprinkle with a final layer of crushed pistachios.
- Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to help prevent ice crystals and freezer burn, then cover tightly with a lid or foil.
- Freeze for at least 8-12 hours, or overnight, until the ice cream is fully firm and scoopable.
- When ready to serve, let the ice cream sit at room temperature for 4–5 minutes to soften slightly. Scoop into bowls or cones and enjoy. (For easier scooping, dip your ice cream scoop into hot water and wipe it dry before each scoop.)
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