Egg-less Pistachio Ice Cream!

So in the back of my mind I’ve had this pending goal that one day I will make pistachio ice cream from scratch.  Two weeks ago I got around to buying the pistachio nuts from the grocer and placing it at the usual spot in the pantry for later use.  But of course, my hubby and the ‘lil guy kept munching on them i.e., for a TV snack.  So much for THAT bag of nuts.

Again, this week, another attempt to buy a bag of pistachio nuts–this time I had the ‘lil guy with me, so I specifically told him that I would make some ice cream with those nuts–hint, hint.  In an effort to end my endless plea of please don’t eat the pistachios, I finally decided to make some yesterday!  Yesiree…Egg-less Pistachio Ice Cream, made especially for my hubby. It is his favorite after all.

Makes about 2 quarts/ or 14 1/2-cup servings


  • 3 cups heavy cream, well chilled
  • 1 cup whole milk, chilled (I used organic 1% fat)
  • 1 cup granulated sugar
  • 1 1/2 tsp pure vanilla extract (I used organic)
  • 1 tsp pure almond extract (I used organic)
  • 1 cup coarsely chopped plain or lightly salted pistachio nuts–do not use red pistachios (Instead of chopping, I placed it in a big plastic bowl and pounded it with a clean garlic pestle)


  1. In a medium mixing bowl combine together all the ingredients except the pistachios and pour into the freezer bowl and follow the manufacturer’s directions to make the ice cream.
  2. Let it mix until thickened, about 20 to 25 minutes.  I usually time it for 25 minutes.  During the last 5 minutes of freezing, add the pistachios.  The ice cream will have a soft, creamy texture.
  3. If you desire a firmer consistency, transfer the ice cream to an airtight container and store in the freezer for two or more hours.  Next day is best 😉–gcc
This section adapted from: Cuisinart® Recipe Booklet/Instruction Booklet of my
Pure Indulgence© Ice cream-Frozen Yogurt & Sorbet Maker

No Ice Cream Maker, No Problem!

Alternatively, without a machine, pour the ice-cream solution into a container, seal and freeze until softly frozen – start checking it after about 3 hours, and hourly thereafter. Scoop the mixture into the bowl of a food processor and whiz to a thick slush. Spoon into a large bowl, fold in the pistachios, then spoon back into the container and return it to the freezer for another few hours or overnight. Serve with extra pistachios if wished.

This section adapted from: