This no-churn pistachio ice cream is my go-to treat when I want something sweet, creamy, and a little bit nutty—without pulling out the ice cream maker. Made with just four ingredients, it’s incredibly simple to prepare and delivers that classic pistachio flavor I love, with a rich texture and a bit of crunch from chopped salted pistachios.

Why You’ll Love This Recipe

I love how easy this recipe is—no fancy equipment, no cooking, and barely any cleanup. The instant pistachio pudding gives it a vibrant color and flavor, while the sweetened condensed milk keeps it ultra-creamy. I add chopped salted pistachios for texture and a slight savory note that balances the sweetness perfectly. It’s also a fun dessert to make ahead for gatherings or just to keep in the freezer for whenever I’m craving something indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box (3.4 ounces) instant pistachio pudding mix

1 can (14 ounces) sweetened condensed milk

1/3 cup salted pistachios, chopped

1 cup heavy whipping cream

Directions

I start by whisking together the pistachio pudding mix and sweetened condensed milk in a large bowl until it’s smooth and evenly combined.

In a separate bowl, I whip the heavy cream until stiff peaks form using an electric mixer.

I gently fold the whipped cream into the pistachio mixture, taking care not to deflate it too much.

Then I stir in the chopped pistachios for that added crunch.

I pour the mixture into a freezer-safe container, cover it, and freeze it for at least 6 hours until it’s firm and scoopable.

Servings and Timing

This recipe makes 12 servings.

Prep Time: 10 minutes

Freeze Time: 6 hours

Total Time: 6 hours 10 minutes

Calories: Approximately 193 kcal per serving

Variations

I sometimes swap the salted pistachios for unsalted ones if I want a sweeter flavor.

For extra richness, I add a few drops of pure almond extract to enhance the nutty taste.

I’ve also folded in mini chocolate chips or a swirl of fudge for a fun twist.

For a dairy-free version, I use coconut whipped cream and a dairy-free condensed milk alternative—just keep in mind the flavor will be different.

A scoop between two shortbread cookies makes an amazing ice cream sandwich.

Storage/Reheating

I keep the pistachio ice cream in an airtight, freezer-safe container. It stays fresh and creamy for up to 2 weeks in the freezer. I let it sit at room temperature for a few minutes before scooping, so it softens just enough for that perfect creamy texture.

FAQs

How long does homemade pistachio ice cream last in the freezer?

It lasts about 2 weeks when stored in an airtight container. After that, it may start to lose some of its creamy texture and flavor.

Can I use homemade pistachio pudding instead of instant?

Yes, but I make sure it’s completely cooled and thickened before mixing with the condensed milk and whipped cream, or the texture might not turn out as smooth.

Is this recipe gluten-free?

Yes, as long as the instant pudding mix is labeled gluten-free. I always double-check the ingredients list to be safe.

Can I use unsalted pistachios?

Absolutely. I like using salted pistachios for the sweet-salty balance, but unsalted works if I prefer a more traditional, sweet flavor.

Why isn’t my ice cream firming up?

It might need more time in the freezer. I also make sure to fold the whipped cream gently so it retains air, which helps with the creamy, scoopable texture.

Conclusion

This pistachio ice cream recipe is a deliciously easy way to enjoy a classic flavor with minimal effort. I love how rich, creamy, and slightly crunchy it turns out every time. Whether I’m making it for guests or just to satisfy a late-night craving, it never disappoints. Give it a try—I think you’ll be hooked like I am.

Recipe:

Pistachio Ice Cream

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Print Recipe

This no-churn pistachio ice cream is creamy, nutty, and irresistibly smooth—made without an ice cream maker and ready with just 4 ingredients. It’s the perfect homemade pistachio ice cream for any occasion, offering a sweet-salty crunch from chopped pistachios and a vibrant flavor thanks to instant pistachio pudding mix.

Total Time: 6 hours 10 minutes
Yield: 12 servings

Ingredients

1 box (3.4 ounces) instant pistachio pudding mix

1 can (14 ounces) sweetened condensed milk

1 cup heavy whipping cream

1/3 cup salted pistachios, chopped

Instructions

In a large bowl, whisk together the pistachio pudding mix and sweetened condensed milk until smooth and fully combined.
In a separate bowl, use an electric mixer to whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the pistachio mixture, being careful not to deflate it.
Stir in the chopped salted pistachios.
Transfer the mixture to a freezer-safe container, smooth the top, cover, and freeze for at least 6 hours or until firm and scoopable.