For the best texture, ensure all ingredients and equipment are thoroughly chilled before starting. A metal bowl placed in the freezer for 30 minutes before whipping the cream can significantly improve its volume and stability. Feel free to experiment with different types of chocolate chips or nuts. White chocolate or macadamia nuts would also be delicious additions. If you don't have pistachio butter, you can make your own by blending roasted pistachios in a food processor until smooth. Add a touch of oil if needed to achieve a creamy consistency.
Pistachio Chip Ice Cream
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PREP TIME15 mins
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COOK TIME5 mins
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TOTAL TIME6 hrs 50 mins
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SERVING4 People
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VIEWS6
Transport your taste buds with this no-churn pistachio chip ice cream, reminiscent of luxurious Dubai chocolate bars. Infused with the nutty essence of roasted pistachios and the decadent allure of dark chocolate, this recipe features a unique milk syrup base, offering a delightful alternative to the typical condensed milk shortcut. Prepare for a symphony of flavors and textures that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate75 g
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Cholesterol140 mg
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Fiber6 g
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Protein16 g
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Saturated Fat34 g
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Sodium231 mg
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Sugar56 g
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Fat70 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a saucepan, combine sugar and milk. Bring to a simmer over medium-high heat, stirring until sugar dissolves. Simmer gently for 3 minutes. (3 minutes)
02
StepRemove from heat and pour the milk syrup into a bowl. Let cool to room temperature. (30 minutes)
03
StepStir in pistachio butter, almond extract, vanilla extract, and green food coloring (if using). Whisk until smooth, then cover and refrigerate until completely chilled. (2 hours)
04
StepIn a large mixing bowl, whip the cold heavy cream until soft peaks form. (5-7 minutes)
05
StepGently fold in half of the chilled pistachio mixture until just combined. Repeat with the remaining pistachio mixture. (2-3 minutes)
06
StepTransfer the ice cream base to a freezer-safe container. Sprinkle half of the pistachios and chocolate chips over the top, then gently swirl them into the mixture with a fork. Scatter the remaining pistachios and chocolate chips evenly over the surface. (5 minutes)
07
StepCover the ice cream with plastic wrap, pressing it directly onto the surface. Secure the lid and freeze for at least 4 hours, or preferably overnight, until solid. (4+ hours)
08
StepScoop and serve, garnishing with extra chopped pistachios or grated dark chocolate for an elegant touch.
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RECIPE REVIEWS
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Please Rate
Cathy Marvin
Jun 29, 2025I didn't have pistachio butter, so I made my own, and it turned out great!
Jaylin Auer
Jun 28, 2025The almond extract adds a wonderful depth of flavor.
Romaine Heller
Jun 27, 2025My family loved this ice cream! It's so much better than store-bought.
Ally Feest
Jun 27, 2025This recipe is amazing! The milk syrup base is a game changer.
Elinore Adams
Jun 27, 2025I added a pinch of salt to the ice cream base to balance the sweetness, and it was perfect.