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If you’re looking for a delicious homemade pistachio ice cream recipe, you’re going to love this one! This easy pistachio ice cream is incredibly rich, creamy, and packed with delicious flavor—all without any dairy or refined sugar.
Made with just a handful of wholesome ingredients like full-fat coconut milk, raw pistachios, and honey or maple syrup, this recipe comes together in just a few minutes before the freezer does the rest of the work. No ice cream maker required!
Why You’ll Love This Pistachio Ice Cream
- Rich, creamy, and naturally full of pistachio flavor
- Dairy-free and paleo-friendly
- Naturally sweetened with honey or maple syrup
- No ice cream maker required
- Made with just 5 simple ingredients
This recipe is perfect for anyone who loves clean, simple recipes that still taste indulgent!
Ingredients You’ll Need
If you want to make this Pistachio Ice Cream, you”ll need:
- Full fat canned coconut milk
- Raw pistachios
- Raw honey or pure maple syrup
- Salt
- Almond Extract
Recipe Variations
- Pistachio Cherry Ice Cream: Fold in ½ cup of chopped fresh or frozen cherries for a sweet, fruity twist that’s perfect for summer.
- Pistachio Crunch: Mix in chopped roasted pistachios just before freezing for extra crunch and even more pistachio flavor.
- Vanilla Pistachio Ice Cream: Add 1 teaspoon of pure vanilla extract for a classic vanilla-pistachio flavor.
- Pistachio Cardamom Ice Cream: Add ¼ teaspoon of ground cardamom to give the ice cream a warm, subtly spiced flavor that pairs beautifully with pistachios.
How This Pistachio Ice Cream Comes Together
Here’s a quick overview of how it works. You can find the full recipe below!
- Blend the ingredients
- Freeze the mixture
- Serve and enjoy
Tips for the Best Pistachio Ice Cream
- Use full-fat coconut milk. This gives the ice cream its rich, creamy texture.
- A high-speed blender works best. It creates an ultra-smooth consistency by fully blending the pistachios. If you don’t have one, pistachio butter is a great substitute for whole pistachios.
- Adjust the sweetness. If you prefer a sweeter ice cream, increase the honey or maple syrup to ½ cup.
- Be patient before scooping. Letting the ice cream soften on the counter for 10–20 minutes makes it much easier to scoop.
How to Store It
Store any leftover ice cream in an airtight container in the freezer. Since this recipe is made without stabilizers or gums, it will freeze quite firm. Simply let it sit at room temperature for 10–20 minutes before serving for the best texture.
Looking for more frozen desserts?
Try these recipes!
Ready to make this homemade pistachio ice cream? The full recipe is below!
Homemade Pistachio Ice Cream
Ingredients
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup raw pistachios (or ½ cup pistachio butter if you don't have a high-speed blender)
- ⅓ cup raw honey or pure maple syrup (add up to ½ cup for a sweeter ice cream, if desired)
- ½ tsp salt (use ⅛ teaspoon if using salted pistachios or pistachio butter)
- ¾ tsp almond extract
Instructions
- Add the coconut milk, pistachios, honey (or maple syrup), salt, and almond extract to a high-speed blender.
- Blend until the mixture is completely smooth and creamy.
- Pour the mixture into a freezer-safe container with a lid.
- Freeze for about 6 hours or overnight until firm.
- Before serving, let the ice cream sit at room temperature for 10–20 minutes to soften slightly.
- Scoop, serve, and enjoy!