|

Pistachio Ice Cream

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Who loves ice cream? Everyone loves this smooth and creamy Pistachio Ice Cream with crunchy pistachio praline topping! It is crazy delicious and easy to make with a few simple ingredients!

Pistachio Ice Cream topped with Pistachio Praline in a white rectangle dish with a spoon on the side.

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.

Why mess with perfection, right? Part of the fun, is trying out new flavors and ingredients. This ice cream is made with coconut milk {you can substitute heavy cream}, and Greek yogurt.

Two scoops of Pistachio Ice Cream with Pistachio Praline in a white bowl.

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.

You may have noticed that I am not getting as detailed with each sign this year. I am also not sticking to specific foods that are most beneficial to each sign {leos/heart}. I explained all of that last year, so this year we are just going to have fun.

How to make Pistachio Ice Cream with Pistachio Praline:

Start by beating together the coconut milk {or heavy cream}, Greek yogurt, milk, and honey.

Ice cream ingredients in a green bowl.

I added a couple of pinches of lime green coloring to turn it a light green.

Green food coloring powder on the tip of a small knife.

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.

Lime green powdered food color sitting on the counter.

Once it is all thoroughly mixed together, pour the mixture into the frozen bowl of your ice cream maker.

Mixed ice cream ingredients being poured into an ice cream maker canister.

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.

Chopped pistachios in a food processor.

When 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.

Frozen ice cream mixture in a plastic freezer container.

Once the ice cream is in the freezer, start the Pistachio Praline. Heat the water and sugar in a saucepan until it starts to bubble, stirring occasionally until the sugar has dissolved.

Water and sugar in a medium saucepan.

Gently simmer for 10 minutes without stirring.

Simmering water and sugar mixture in a saucepan.

Remove from heat, and stir in 2/3 cup of whole pistachios.

Pistachios added to the sugar mixture.

Pour out onto a silpat or parchment paper lined baking sheet. Set aside and allow to cool and harden, about 1 hour.

Pistachio praline poured onto a silicone cooking mat.

Place hardened praline in a zipper top bag and crush with a rolling pin.

Hardened pistachio praline in a zipper top bag with a rolling pin on the side.

Set aside until ready to serve the ice cream.

Crushed pistachio praline in a blue bowl.

A couple of scoops of Pistachio Ice Cream topped with a couple scoops of Pistachio Praline, and your family will love you forever!!

Recipe Notes:

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!

One small bowl of pistachio shells and one small bowl of shelled pistachios on the counter.

Leo Cooking with Astrology 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 topped with Pistachio Praline in a white rectangle dish with a spoon on the side.

Pistachio Ice Cream

Smooth and creamy Pistachio Ice Cream with Pistachio Praline!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: Greek
Keyword: pistachio ice cream
Chilling Time: 2 hours
Total Time: 30 minutes
Servings: 4 Servings
Calories: 593kcal
Author: Lisa Johnson

Equipment

  • Ice Cream Maker

Ingredients

For the Ice Cream

  • 1.25 cups full-fat coconut milk the kind in a can
  • .67 cups Greek yogurt I used Fage – 2/3 cup
  • 2 tablespoons milk
  • 3 tablespoons honey
  • green food coloring optional
  • .67 cups shelled, unsalted pistachios

For the Pistachio Praline

  • .75 cups raw sugar
  • 3 tablespoons water
  • .67 cups shelled, unsalted pistachios

Instructions

For the Ice Cream

  • Beat together coconut milk, yogurt, milk, and honey until thoroughly combined.
  • Add 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 2 hours, or freeze overnight for traditional ice cream.

For the Praline

  • 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 2/3 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.

Notes

  • Substitute heavy cream for the coconut milk if desired.
  • Try to find shelled pistachios or you will end up with very sore finger tips!
  • Green food coloring is optional, I just wanted to make “look” like the color people are expecting to see.
  • .67 = 2/3 cup.

Nutrition

Calories: 593kcal | Carbohydrates: 65g | Protein: 13g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 2mg | Sodium: 29mg | Potassium: 636mg | Fiber: 4g | Sugar: 54g | Vitamin A: 105IU | Vitamin C: 1.9mg | Calcium: 106mg | Iron: 4.2mg

Similar Posts

17 Comments

  1. 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!

  2. mmmm! I don’t think I’ve ever had pistachio ice cream – I think that needs to change!

Leave a Reply

Your email address will not be published.

Recipe Rating