Pista ice cream recipe | Pistachio ice cream recipe | How to make pista ice cream

Pista ice cream recipe aka pistachio ice cream recipe is one of the most beloved and luscious ice cream recipes worldwide during late spring and summer season. It is soft, creamy, nutty, full of flavours and almost impossible to resist. There is no match for this moreish treat during these sunny days for anybody. This is a no cook homemade pistachio ice cream prepared with only four basic ingredients, without using ice cream maker and it gets ready to go to the freezer in just 15 minutes.

About the recipe
Tips and Suggestions
Frequently Asked Questions
How to make Pistachio ice cream (step wise photos)
Recipe Card

Pistachio ice cream is one of the most popular and beloved Asian flavoured ice cream recipes which has the earthy nutty flavour with delicious byte of pistachios. It is one of the most desired ice cream recipes of all times. Other than being regularly served in restaurants, cafés and ice cream parlours, pista ice cream is frequently served in occasions like birthday parties and marriage ceremonies as well. This easy to make ice cream recipe is prepared with cream, condensed milk and lot of pistachios.

Pista ice cream always makes me feel nostalgic and drags me to the amazing memories of my childhood days. I prepare this decadent pista ice cream recipe at least once every year without any second thought because it’s our family favourite. This homemade pista icecream tastes way better than the market bought ones and is healthy too because artificial food colour, essence or preservatives are not added into it. The best part of the ice cream recipe is that it is a no churn ice cream recipe and is also not a custard-based ice cream.

Yes, that’s true. Many people think ice cream cannot get prepared without an ice cream maker and so they never attempt to prepare ice cream recipes at home. Ice cream maker is not a frequently used equipment in the kitchen. So, most of the people do not have ice cream maker at home. This pista icecream could be a perfect example for those who have never imagined an ice cream recipe without an ice cream maker.

Secondly, because it is a no cook ice cream recipe, so you don’t need to stand in front of the gas to prepare the custard. Custard based ice creams are very delicate and must be handled with lot of attention. Either you need to transfer the custard into the ice cream maker and prepare it as per the instructions provided or you need to beat the custard with hand mixer every hour after taking out from the freezer until it freezes completely. According to me, a no cook ice cream recipe is much easier than a classic custard-based ice cream and this ice cream recipe is perfect for the novice.

This pista ice cream recipe is quite easy and fun to prepare. In fact, a young child can participate to prepare this divine under an adult’s supervision. It is an easy ice cream recipe which is prepared with five simple ingredients and gets ready within 15 minutes. It just requires enough time to get set into the freezer. After that, you can have it anytime and anywhere. All the ingredients required to prepare the homemade pistachio icecream are easily available in any supermarket.

Pistachio aka pista: The most important component of this recipe which induces nice flavour, taste and bite to the ice cream.

Double cream: It provides body to the ice cream to make it fluffy and creamy.

Condensed milk: It provides richness and sweetness to the pista ice cream.

Vanilla extract: It adds a nice flavour to the ice cream.

Pista ice cream recipe with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below in details to make the recipe easier for you on the first attempt. But before directly jumping into the recipe, let me share few interesting facts about the recipe.

• Always use water droplets free utensils (I mean completely dry utensils) to prepare ice cream.
• Always use chilled cream for any ice cream recipe.
• If you stay in a hot place, then refrigerate the bowl where you are going to whip the cream.
• Beat the cream until stiff peaks occur. Don’t over beat the cream or else it will become grainy in texture.
• Mix the chopped nuts and condensed milk mixture with the whipped cream either with a hand mixer in lowest speed or with a spatula delicately without deflating the cream.
• Always freeze the ice cream in an airtight container. You can use small ice cream paper cups with lid too for easy serving.
• You can add topping of your own choice on the top of the ice cream during the time of serving like chopped nuts, saffron streaks etc.

Many people are not familiar with the term no churn. Simply, no churn means no ice cream maker. In short, the ice cream which is prepared without using ice cream maker or ice cream machine is a no churn ice cream.

A custard-based ice cream is a cooked ice cream recipe where you need to prepare a thin and uniform custard using milk, cream, sugar and either corn-starch or egg yolk. Many people use custard powder too instead of egg yolk or corn starch. This process is little bit complex than a no cook ice cream. Many factors like temperature of cooking, thickness of custard, duration of cooking etc. needs to be taken care of precisely to prepare the custard-based ice cream.

We don’t require too fancy equipment to prepare this no cook ice cream recipe. You just need a hand mixer to whip the cream. Ice cream machine is not required for the recipe.

After getting set, the pista ice cream can be stored in the freezer for 1-2 months in an airtight container. In case you want to re-store any leftover portions, remember to close the container properly before putting back to the freezer.

To prepare the pista ice cream, first take a jar of a grinder and add pistachios into it. Close the lid and pulse it once or twice and grind it coarsely and keep ¾th of it aside. Small chunks of pistachios give nice bite to the ice cream. So, I did not grind it completely.

Add ¼ cup of condensed milk into the jar of the grinder and close the lid. Pulse the half of the grinded nuts and condensed milk mixture until it turns into a smooth paste. Keep the paste aside for later use.

Take a large mixing bowl and pour the chilled double cream into it. It is important to take a large bowl for beating the cream because it increases to double of its volume after beating.

Start whipping the cream in low speed initially with a hand mixer. Then increase the speed to medium and whip the cream until the cream becomes heavy and stiff peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Don’t over beat the cream or else the texture of the cream may become little bit grainy.

Add the condensed milk and vanilla extract, one by one into the whipped cream. Then mix it evenly with a hand mixer in lowest speed. Be delicate at this stage and don’t over mix it.

Add the coarsely ground pistachios into the mixture. Then mix it together carefully with the help of a rubber spatula, without deflating the cream.

After this, pour the mixture into a dry and clean airtight container. Level the top evenly with the back of spoon or spatula. Now, add the condensed milk pistachio paste on the top of the ice cream mixture and swirl it with the help of a fork or knife. Close the lid of the ice cream box tightly and transfer it into the freezer for at least 7-8 hours. If you like soft scoop, then 4 hours refrigeration is enough.

Many ice cream recipes have already been shared in my previous posts. You may like few of them.

Vanilla ice cream
Nolen gurer ice cream
Mango ice cream recipe
Tutti fruity ice cream

..And Many more…

1 cup = 250 ml

• 600ml double Cream, chilled
• 1 can or 397gm condensed Milk, chilled
• 1 cup Pistachios (Pista), crushed or coarsely ground
• 1 teaspoon Vanilla extract

1. First take a jar of a grinder and add 1 cup pistachios into it. Close the lid and pulse it once or twice and grind it coarsely and keep ¾th of it aside in a separate bowl. Note: Small chunks of pistachios give nice bite to the ice cream. So, I did not grind it completely.
2. Add ¼ cup of condensed milk into the jar of the grinder and close the lid. Pulse the rest of the grinded pistachio and condensed milk mixture until it turns into a smooth paste. Keep the paste aside for later use.
3. Take a large mixing bowl and pour 600ml chilled double cream into it. It is important to take a large bowl for beating the cream because it increases to double of its volume after beating.
4. Start whipping the cream in low speed initially with a hand mixer. Then increase the speed to medium and whip the cream until the cream becomes heavy and stiff peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. Note: Don’t over beat the cream or else the texture of the cream may become little bit grainy.
5. Add rest of the condensed milk and 1 teaspoon vanilla extract one by one into the whipped cream. Then mix it evenly with a hand mixer in lowest speed. Be delicate at this stage and don’t over mix it.
6. Add the reserved coarsely ground pistachio into the mixture. Then mix it together carefully with the help of a rubber spatula, without deflating the cream.
7. Pour the mixture into a dry and clean airtight container. Level the top evenly with the back of spoon or spatula.
8. Now, add the condensed milk pistachio paste (Step 2) on the top of the ice cream mixture and swirl it with the help of a fork or knife.
9. Close the lid of the ice cream box tightly and transfer it into the freezer for at least 7-8 hours. If you like soft scoop, then 4 hours refrigeration is enough.

Scoop out the pistachio ice cream into a bowl or in waffle cones. Top it with some chopped pistachio if you like. Serve immediately and enjoy the decadent dessert with your family and friends.

Pista ice cream recipe | Pistachio ice cream recipe | How to make pista ice cream

Serves: 12 Prep Time: 7 Hours and 15 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 600ml double Cream, chilled
• 1 can or 397gm condensed Milk, chilled
• 1 cup Pistachios (Pista), crushed or coarsely ground
• 1 teaspoon Vanilla extract

Instructions

1. First take a jar of a grinder and add 1 cup pistachios into it. Close the lid and pulse it once or twice and grind it coarsely and keep ¾^th of it aside in a separate bowl. Note: Small chunks of pistachios give nice bite to the ice cream. So, I did not grind it completely.
2. Add ¼ cup of condensed milk into the jar of the grinder and close the lid. Pulse the rest of the grinded pistachio and condensed milk mixture until it turns into a smooth paste. Keep the paste aside for later use.
3. Take a large mixing bowl and pour 600ml chilled double cream into it. It is important to take a large bowl for beating the cream because it increases to double of its volume after beating.
4. Start whipping the cream in low speed initially with a hand mixer. Then increase the speed to medium and whip the cream until the cream becomes heavy and stiff peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. Note: Don’t over beat the cream or else the texture of the cream may become little bit grainy.
5. Add rest of the condensed milk and 1 teaspoon vanilla extract one by one into the whipped cream. Then mix it evenly with a hand mixer in lowest speed. Be delicate at this stage and don’t over mix it.
6. Add the reserved coarsely ground pistachio into the mixture. Then mix it together carefully with the help of a rubber spatula, without deflating the cream.
7. Pour the mixture into a dry and clean airtight container. Level the top evenly with the back of spoon or spatula.
8. Now, add the condensed milk pistachio paste (Step 2) on the top of the ice cream mixture and swirl it with the help of a fork or knife.
9. Close the lid of the ice cream box tightly and transfer it into the freezer for at least 7-8 hours. If you like soft scoop, then 4 hours refrigeration is enough.