Chocolate swirl pistachio ice cream will become your new favorite summer dessert! This homemade no-churn ice cream recipe is a popular method because it doesn’t require an ice cream maker. Make a 2-ingredient chocolate ganache and swirl it with a creamy, salty-sweet pistachio ice cream base. It’s ready to eat after 8 hours of freezing.
One reader, Ashley, commented: “As soon as I saw this recipe, I practically ran to the kitchen. This was my first ice cream and it was so simple to put together. The taste is beyond what I expected! Creamy, dreamy, and packed with flavor. It’s so phenomenal. โ โ โ โ โ “
I often say pistachio is an underrated flavor in the dessert world. The nuts themselves are certainly delicious as a snack, but even better when they get a turn in the spotlight as the main flavor in a sweet treat like pistachio cake or pistachio cookies! I mean, have you tried these pistachio cupcakes with strawberry buttercream?
But my favorite way to enjoy pistachio flavor in the summer months is definitely in ice cream. So when the weather warms up and I need a break from the oven (and, honestly, my oven probably needs a break from me!), I make pistachio ice cream. And for reasons that don’t require any explanation, I included chocolate. Obviously!
I don’t own an ice cream maker, but that’s not a problem thanks to this wonderful no-churn method… have you tried it before? It’s the same one we use to make blueberry crumble ice cream.
Here’s Why You’ll Love This No-Churn Ice Cream
- 6 ingredients total
- Extra creamy ice cream studded with crunchy bits of pistachios and chocolate chips
- Flavored with real pistachios and pure vanilla and almond extracts
- Thick fudgy ribbon of chocolate swirled throughout
- Ready to eat after 8 hours in the freezer (but keeps for weeks in there!)
- A naturally gluten-free dessert recipe
- No ice cream maker required!
3 Parts to Chocolate Swirl Pistachio Ice Cream
- Chocolate Ganache: Just 2 ingredients: heavy cream and chocolate.
- Pistachio Ice Cream Base: In addition to roasted pistachios, you need heavy cream, sweetened condensed milk (the magic ingredient for no-churn ice cream), and vanilla and almond extracts.
- Add-ins: chopped pistachios and chocolate chips (optional for added texture)
Make the 2-Ingredient Chocolate Ganache First
I wonโt go into a lot of detail about how to make the ganache because I have a complete chocolate ganache tutorial for you. You need just 2 ingredients: chocolate and warm heavy cream.
You can chop up a chocolate baking bar, or if you have high-quality chocolate chips (such as Guittard brand or these fancy Belgian chocolate chips), those will work here too. I usually use semi-sweet chocolate, but you can use dark or milk chocolate, whatever your preference is.
Once your ganache is smooth, set it aside at room temperature to thicken while you make the…
Pistachio Ice Cream Base
Use a food processor to grind shelled (out of shell), roasted pistachios into fine little crumbs. This is how we start pistachio cookies, too. After grinding, you’re looking for a powdery, crumbly consistency. Don’t walk away from the food processor, or else you might end up with pistachio butter!
Can I Use Salted or Raw Pistachios? Yes, salted pistachios are great here and will add a lovely sweet/salty flavor. If you can’t find roasted pistachios, you can use raw, or take the step to toast them in the oven (just scatter them on a baking sheet and pop them in a 300ยฐF (149ยฐC) oven for about 8 minutes) before you grind them, for that roasty-toasty flavor. Let cool completely before grinding.
This ice cream base comes from the Martha Stewart’s popular no-churn method, and it’s simply 1 can of sweetened condensed milk and 2 cups (1 pint) of heavy cream. The sweetened condensed milk adds a silky creamy texture as well as sweetness.
Start by whipping the heavy cream into stiff peaks, a little stiffer than when we make homemade whipped cream, like this:
Add in the ground pistachios, sweetened condensed milk, and vanilla and almond extracts. (By the way, did you know that pistachio ice cream is almost always flavored with almond extract? It enhances the pistachio flavor, which is quite subtle on its own.)
Beat on low speed (or fold by hand with a silicone spatula) until everything is combined, like this:
Do I Add Food Coloring? You don’t have to. Pistachio ice cream is a very pale shade of green that actually looks a bit yellow. Using roasted pistachios may make for a darker color, too. If you want a more vibrant shade of green, add a small drop or 2 of green gel food coloring. (I used Leaf Green.)
Let’s Assemble
Spoon and spread about half of the ice cream mixture into a loaf pan or other deep bowl/pan. Super flexible recipe here; use whatever deep pan you have, as long as it’s freezer-safe. I usually use a loaf panโit works great.
Spoon dollops of the thickened chocolate ganache over top of the ice cream layer.
Spoon and spread the rest of the ice cream mixture over the ganache, then top with the remaining ganache. Use a knife to gently swirl everything together:
For added texture, sprinkle some chopped chocolate and pistachios on top.
Cover and freeze for at least 6 hours; however, I find the ice cream has the BEST texture when frozen for about 8 hours or even overnight.
That’s it. Homemade ice cream has never been easier!
If you have any leftover heavy cream, go ahead and whip up some fresh whipped cream or hot fudge sauce for on top!
More Frozen Treat Recipes
- Brownie Baked Alaska
- Ice Cream Cake (like Dairy Queen!)
- Chocolate Chip Cookie Ice Cream Sandwiches
- Blueberry Crumble Ice Cream
- Blueberry Lemon Icebox Cake
- Ice Cream Loaf Cake
- Peanut Butter Ice Cream Pie
Chocolate Swirl Pistachio Ice Cream
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours, 20 minutes
- Yield: 1.5 quarts
- Category: Ice Cream
- Method: Freezing
- Cuisine: American
Description
This homemade chocolate swirl pistachio ice cream is made using a no-churn method, so you donโt need an ice cream maker. Rich chocolate ganache is swirled with creamy pistachio ice cream, and itโs ready to eat after about 8 hours of freezing.ย
Ingredients
Chocolate Ganache Swirl
- 6 Tablespoons (90g/ml) heavy cream
- 1/2 cup (90g) quality chocolate chips (such as Guittard)*
Ice Cream
- 1 and 1/4 cups (163g) shelled roasted pistachios (salted or unsalted)*
- 2 cups (420g/ml) heavy cream, cold
- 14-ounce (396g) can full-fat sweetened condensed milkย
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1/4 teaspoon almond extract
- optional: tiny drop green gel food coloring*
Optional Topping
- 2 Tablespoons roughly chopped pistachios
- 2 Tablespoons roughly chopped chocolate chips
Instructions
- Make the chocolate ganache: Place chocolate chips in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boilโthatโs too hot!) Pour over chocolate, then let it sit for 2โ3 minutes to gently soften the chocolate.
- With a metal spoon or small silicone spatula, very slowly stir until completely combined and chocolate has melted. If it’s not melting, do not microwave it. See Troubleshooting Chocolate Ganache in this post on How to Make Chocolate Ganache. Set the ganache aside at room temperature to slightly cool and thicken while you make the pistachio ice cream base.
- Make the pistachio ice cream: In a food processor, pulse or process the pistachios until they are finely ground. Set aside.
- In a large bowl using a hand mixer or stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Add the pistachios, sweetened condensed milk, vanilla extract, almond extract, and green gel food coloring (if using), then beat on low speed until just combined.ย
- Spoon/spread about half (just eyeball it) of the ice cream mixture into a deep freezer-safe container or bowl. I suggest a 9×5-inch loaf pan. Drop spoonfuls of about half of the chocolate ganache on top. Spoon/spread remaining ice cream mixture on top, followed by remaining ganache. With a knife, gently swirl the ganache and ice cream together. Top with chopped pistachios and chocolate chips, if desired. Cover tightly and freeze for at least 8 hours and up to 2 weeks.
- Scoop, serve, and enjoy!
Notes
- Make Ahead Instructions: Prepare and freeze the ice cream for up to 2 weeks. The chocolate ganache can be prepared 1 day in advance. Cover and store in the refrigerator until ready to use in step 3. After being in the refrigerator, the ganache will be too thick to swirl into the ice cream, so warm it up slightly before using, until it’s a smooth, spoonable/pourable consistency.
- Special Tools (affiliate links): Glass Mixing Bowls |ย Small Saucepan | Food Processorย | Electric Mixer (Handheld or Stand) | Silicone Spatula | 9×5-inch Loaf Pan | Ice Cream Scoop
- Chocolate for the Ganache: If you don’t have high-quality chocolate chips (such as Guittard brand or these Belgian chocolate chips), you can use a bar of baking chocolate, such as Baker’s or Ghirardelli brands, which typically come in 4-ounce (113g) bars. You’ll need 90g of finely chopped chocolate for the ganache, so about 3/4 of the bar. I usually use semi-sweet chocolate, but you can use dark or milk chocolateโice cream maker’s choice!
- Pistachios: If your pistachios aren’t salted, add a small pinch of fine sea salt when processing them. This is optional, but the sweet/salty flavor in the ice cream is fantastic. If your pistachios aren’t roasted, scatter them on a baking sheet and toast them in a 300ยฐF (149ยฐC) oven for 8 minutes. Let cool completely before grinding.
- Optional Gel Food Coloring: For the pictured ice cream, I used 2 drops of Americolor Leaf Green.
- Adapted from Martha Stewart’s very popular no-churn method!
Reader Comments and Reviews
So delicious!
I have made this numerous times this summer. Itโs easy and do delicious! I have a GF family member, so I always have this on hand for special occasions. Itโs special and perfect and she doesnโt feel left out! Thanks for a great dessert!
I just bought an ice cream machine and was wondering if this recipe can be adapted to be used in it. I suppose I can add the heavy cream and condensed milk into the churner and take it for a spin and add the pistachios at the end. When I pour it into a container I can also add the ganache at that point. Do you think its worth trying?
Hi Titi, this is a no-churn method that doesn’t require an ice cream machine, so we haven’t yet tested it in a machine to see if any modifications need to be made. Let us know if you do decide to do some experimenting!
I made this. It’s the best ice cream I’ve ever had. I followed the recipe exactly.
I don’t usually like the whipped cream and sweetened condensed milk ice creams… but this was amazing!
I want to make it again, but I couldn’t stop eating it which didn’t feel like the healthiest choice. We shall see.
OMG This is the best thing on earth!! Not even a big ice cream fan and not sure if Iโd like pistachios but holy moley, this is incredible! Iโve made it 3X already and rave about it to everyone. I even own a KitchenAid ice cream maker but your method is so much easier! Absolutely love it!
Love every recipe of yours Iโve tried. Had to start a ne Pinterest file for Sallyโs Baking Addiction!
This ice cream was a huge hit in my household!!
Could the pistachios be subbed for peanuts to make peanut ice cream?
Hi Stephanie, You can use a different type of nut next time if you wish. Let us know how it goes!
Iโve made this twice within a week! Everyone that eats it says itโs the best thing theyโve ever eaten! So easy and so delicious!
I could not wait the full 8 hours to try this delicious homemade ice creamโฆ had to get a sneak taste after 6 hours and let me tell you: I wanted to eat the whole thing so bad! You need to make this!! Itโs super easy. Thank you for this amazing recipe, Sally!
Wow! This is no joke! So good! And SO easy!!! Thank you!
Hi Sally this is the best ice cream Iโve ever had! What an absolute treat!!! Thank you for sharing!
Delicious recipe. This turned out even better than I had anticipated. Just my style too- ‘easy-peasy-gourmet’.
This was the first time Iโd come across a no churn, no egg ice cream recipe and I knew it would be the start of a lot of experimentation.
The flavour of this recipe is phenomenal. I could not find almond extract where I live, but did find pistachio, go figure, and the resulting flavour of my ice cream was spot on the premium gelato I pay through the nose for.
Before trying this recipe, I looked at several others and often saw a reference to a โcanโ of sweetened condensed milk without saying the amount, so I appreciate that this recipe gave the weight needed because our cans in Mexico are a little smaller. So I got 600g pourable pouch of La Lechera that could be resealed and returned to the fridge for a future batch!.
Salted pistachios are definitely the way to go as the milk was very sweet. I used a whole bag of Wonderful brand shelled and salted pistachios, which was the recipe amount plus enough to sprinkle on top. I just did regular olโ Hershey chocolate chips for my ganache, and they melted beautifully, with the climate for once working in my favour, the ganache staying smooth and pourable while I assembled the ice cream. Instead of doing the stovetop method, I heated the cream for one minute in the microwave then stirred in the chocolate chips.
Cream doesnโt whip where I live unless you have a climate controlled kitchen, so my based was very runny, but the end result still had a texture very closed to churned ice cream. I was very surprised. I did use a shallow cake pan rather than a loaf pan as I worried that it wouldn’t freeze all the way through otherwise. So this is a very forgiving and easy recipe!
I have a deep freezer that I keep much colder than the kitchen freezer, so six hours was plenty of freezing time. I know Iโm going to be making this ice cream base again a lot with other ingredient combinations, even if I never get the dang cream to whip!
Hi, Sally. Is there an alternative to heavy cream, or is that what makes it “no churn?” I ask because, when I have made no churn ice cream with heavy cream before, it upsets my stomach.
Hi Nicola, in this recipe you whip the heavy cream into whipped cream, then fold that into the other ingredients. It makes the ice cream light and fluffy and rich. You could substitute cool whip if needed, but it will be sweeter.