Pistachio Ice Cream
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Who loves ice cream? This recipe requires only a few simple ingredients and an ice cream maker to create the best homemade pistachio ice cream that is sure to be a hit with friends and family!
Greek yogurt and coconut milk combine to create a creamy and delicious ice cream that is made without eggs. Chopped pistachios and honey are mixed in, then topped with a crunchy pistachio praline just before serving.
If you love homemade ice cream as much as I do, check out these other delicious recipes too! Tiramisu Ice Cream, Lemon Cheesecake Ice Cream, and Blueberry Cheesecake Ice Cream.
What you will need
- Full-fat coconut milk or heavy cream
- Full-fat Greek yogurt – I used Fage
- Milk of your choice
- Honey for sweetness
- Whole, shelled pistachios for the ice cream and praline topping. I prefer to buy them already shelled when possible, it saves a lot of time.
- Green food coloring is optional, but helps to achieved a richer color.
- Raw sugar and water create the candy base that is mixed with pistachios to create the topping.
Be sure to check out the detailed printable recipe card below
Did you notice what is on top? That would be the Pistachio Praline topping…it is dangerously delicious! Thankfully pistachios are heart healthy, because I had a bit too much fun snacking on the leftovers.
How to make Pistachio Ice Cream
Beat coconut milk (or heavy cream), Greek yogurt, milk, and honey together in a mixing bowl.
I added a couple of pinches of lime green coloring to turn it a light green.
That is a powdered food coloring on the end of the knife. I was looking for lime green coloring a few years ago to make margarita cakes, and this was the best color that I could find.
Once it is all thoroughly mixed together, pour the mixture into the frozen bowl of your ice cream maker.
Yes, I am still assuming that all of you are using the same Ice Cream Maker that I have. {affiliate link} Whatever you are using, process your ice cream per the manufacturer’s instructions.
While the ice cream is churning away, place your shelled pistachios into a food processor and pulse until finely chopped.
Once the ice cream is just about finished, pour the chopped nuts in and let it run until they are thoroughly mixed in. Pour ice cream into a freezer safe container and place in the freezer until firm, at least 3 hours.
To make the pistachio praline
While the ice cream is in the freezer, heat the water and sugar in a saucepan until it starts to bubble, stirring occasionally until the sugar has dissolved.
Gently simmer for 10 minutes without stirring.
Remove from heat, and stir in two-thirds cup of whole pistachios.
Pour out onto a silpat or parchment paper lined baking sheet. Set aside and allow to cool and harden, about 1 hour.
Place hardened praline in a zipper top bag and crush with a rolling pin.
Set aside until ready to serve the ice cream.
A couple of scoops of pistachio ice cream topped with a couple scoops of pistachio praline, and your family will love you forever!!
Recipe Tips
If you can find shelled pistachios, buy them! You will need to shell almost an entire 12.75 oz bag of dry roasted pistachios for this recipe…and your fingertips are going to hurt by the time you are done!
Homemade ice cream should be stored in an airtight container, in the freezer for one to two weeks. Ice crystals may start forming if kept longer than that.
Recipe inspiration
This is the dessert portion of this month’s Cooking with Astrology “Leo”, and this ice cream is a traditional favorite in Greece. I made a couple of changes, otherwise it remains true to the original.
I am not getting as detailed with each sign this year, or sticking to specific foods that are most beneficial to each sign (Leos/heart). This was all explained last year’s posts, so this year we are just going to have fun!
Leo Picnic recipes
More delicious ice cream recipes
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Pistachio Ice Cream
Equipment
- Ice Cream Maker
Ingredients
For the Ice Cream
- 1.25 cups full-fat coconut milk in a can – or heavy cream
- .67 cups Greek yogurt I used Fage – 2/3 cup
- 2 tablespoons milk
- 3 tablespoons honey
- green food coloring optional
- .67 cups whole, shelled pistachios
For the Pistachio Praline
- .75 cups raw sugar 2/3rds cup
- 3 tablespoons water
- .67 cups whole, shelled pistachios
Instructions
For the Ice Cream
- Beat coconut milk (or heavy cream), Greek yogurt, milk, and honey together in a mixing bowl.
- Mix in green food coloring if desired.
- Pour mixture into the frozen bowl of an ice cream maker. Process according to manufacturer’s instructions.
- Place pistachios into the bowl of a food processor. Pulse until finely chopped.
- When ice cream is ready, pour the chopped pistachios into the freezer bowl so they mix into the ice cream.
- Pour ice cream into a freezer safe container and place in the freezer.
- Ice cream will be soft serve style in about 3 hours, or freeze overnight for traditional ice cream.
For the Pistachio Praline Topping
- Heat the water and sugar in a saucepan until it starts to bubble, stirring occasionally until the sugar has dissolved. Gently simmer for 10 minutes without stirring.
- Remove from heat, and stir in two-thirds cup of whole pistachios.
- Pour out onto a silpat or parchment paper lined baking sheet. Set aside and allow to cool and harden, about 1 hour.
- Place hardened praline in a zipper top bag and crush with a rolling pin. Set aside until ready to serve.
- Scoop ice cream into serving bowls and sprinkle pistachio praline over the top.
Notes
- Try to find shelled pistachios or you will end up with very sore finger tips!
- I used roasted, salted pistachios in this recipe. If using unsalted you may want to add a pinch of sea salt to bring out the flavors.
- Green food coloring is optional, I just wanted to make “look” like the color people are expecting to see.
- Homemade ice cream should be stored in an airtight container, in the freezer for one to two weeks. Ice crystals may start forming if kept longer than that.
pistachio hands down has to be one of the best ice cream flavours around. this is seriously a good looking ice cream, definitely could use a scoop right now. yum to both the ice cream and stamos!
Lisa, this looks wonderful…so delicious! I love this and with a few dark chocolate chips, I’d be in heaven…thanks for sharing!
Lisa, this ice cream looks amazing! My family loves pistachios, so this I gotta pin. 🙂 We made a lot of praline in cooking school, and it’s so awesome. I’ve been wanting to add it to an ice cream but have yet to do it. Thanks for reminding me!
Great ice cream recipe, Lisa! It really does look crazy delicious! 🙂
Looks really good Lisa! You have a been a fool (for ice cream) 🙂 PS I’m a Leo!
Yumm yumm!! To both the ice cream and Stamos!!!
This looks fabulous! Pistachios always make me think of my grandparents, who had bowls of them out at their house. Maybe this will be the first recipe I try on my yet-to-be-used ice cream maker!
mmmm! I don’t think I’ve ever had pistachio ice cream – I think that needs to change!
This looks delicious! I’d love it if you’d link up with us at #FoodieFriday! Stop by, link up, get pinned! http://bit.ly/1kpsJMr
This ice cream has my name all over it! Thanks for linking up with What’s Cookin’ Wednesday!
Thank you Karly. 🙂
Love pistachio ice cream and I haven’t made ice cream in a while…hmm. Love your date this month.
Thank you Diane…if only the date was real! 😉
Oh my Lord, I could just sop him up with a biscuit! The ice cream looks pretty tasty too 😉
Thank you Rachel. 🙂 If only the date was real, LOL
Hi Lisa! This is so beautiful. I hope you bring it over t Food on Friday. Cheers from carole’s chatter