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. ★★★★★“
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 won’t 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 300°F (149°C) 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. It’s essential in this lemon pistachio loaf, too!)
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 pan—it 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 don’t need an ice cream maker. Rich chocolate ganache is swirled with creamy pistachio ice cream, and it’s ready to eat after about 8 hours of freezing.
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 milk
- 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 boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 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.
- 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 | Small Saucepan | Food Processor | 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 chocolate—ice 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 300°F (149°C) 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
This ice cream recipe is a WINNER!! I took it to a dinner party and it was devoured. Made as written and it absolutely hit the spot.
One my favorite flavors is pistachio. It tastes awesome in ice cream and chocolate both! I’m always yearning for ice cream and this is the perfect recipe. I already have everything in my pantry!
Hope this is a hit for you, Mary!
Hi Sally, Love your recipes. Just wondering if I can somehow use fresh or frozen cherries in this recipe to make it like a Spumoni, not change the recipe just an add on?
Hi Lisa, you can definitely add some chopped fresh cherries. Fold them into ice cream mixture, or layer them in when you layer in the ganache. Let me know how it turns out. Sounds like it will be DELICIOUS!
It was easy to make as the hardest part was shelling the pistachios. I sprinkled chocolate chips on top but no ganache ribbon because I didn’t have any extra cream to make it. The flavor was good but the consistency was something I’d call airy-creamy. It had a creamy mouth feel but also a very light, whipped texture so it lacked depth and wasn’t as satisfying as churned ice cream. Also, it was very hard to scoop despite what I said about it being airy. It was rock hard in the loaf pan and I had to let it sit out for at least 15 minutes so I could scoop it.
Hi Aly, thank you for your review on the consistency and texture. It will be helpful for others, who may prefer the churned variety.
I made this ice cream, but it wasn’t very creamy, unfortunately.
Hi Linda, we’re happy to help troubleshoot. Did you make any ingredient substitutions by chance? The sweetened condensed milk in particular adds a silky creamy texture as well as sweetness, so we don’t recommend any substitutions. And did you use heavy cream/heavy whipping cream of at least 36% fat? That will also be key for helping the ice cream to take on the proper texture. Let us know if we can help troubleshoot further, and thank you for giving this recipe a try!
Just made the pistachio part (without the chocolate swirl) and it’s unbelievable! So easy and the result truly tastes gourmet. Thank you for the perfect recipe!
Could you cut down the amount of sweetened condensed milk? I have made ice cream using this method and I found it way too sweet. Does it affect the consistency if I used half the can? Thanks!
Hi Aly, for best results, we recommend sticking with the full can as written. Reducing the amount will impact the texture and how the ice cream “sets.” You could always use dark chocolate in the ganache to help offset some of the sweetness. Let us know if you give it a try!
I have never made ice cream before but this recipe sounded so good I wanted to give it a try! It was amazing! The salted pistachios were perfect! Thank you for this wonderful recipe!
I have tried this recipe, omg this is so so good Sally. I felt little too creamy. Can you give tips on how to reduce the heaviness and taste it light and airy. Thank you so much.
Hi Vinny! Make sure to carefully mix in the other ingredients into the whipped cream to maintain the air that has been whipped into the cream. Don’t mix longer than needed!
I made this pistachio fudge ice cream and omg it’s Devine my family and I are now fighting over it. I will be making the blueberry crumble ice cream next and can’t wait to taste it, I am a true Sally’s baking addiction fan! I used so many of your recipes! I also preordered Sally’s baking 101 and am so excited for it ❤️
I just made this, and it is so good! I’ve been seeing “no churn” recipes for years, and this one was the first one that convinced me to actually try it. Delicious. I made it exactly as written, with roasted, salted pistachios. If you use raw pistachios, I would add a bit of salt.
I had no pistachios, only a lot of fresh strawberries … so I followed the recipe exactly but substituted ~2c rough-processed strawberries for the nuts and 2t strawberry extract for the almond. And wow, the chocolate ganache is good with the strawberry!
This is soooo good! I used coconut extract instead of almond and it tasted great
Made this with coconut whipped cream and coconut sweetened condensed milk to make it dairy free…. Turned out amazing! First attempt at dairy free homemade ice cream for my son and it’s so good!
This is FANTASTIC to read!! Thank you so much for reporting back and I know it will help others who want to try it dairy free, too.
The recipe says “shelled” pistachios in the recipe section. I’m assuming it means “UNshelled”? Or do you measure 1 1/4 C shelled pistachios and then unshell them? Very confusing
Hi Shanelle, shelled pistachios means they have already been removed from their shells. Hope this clears things up!
I made this today it looks amazing but I am pressed for time will it be ok for Friday evening?
Hi Jeanne! The ice cream can be stored in the freezer for up to 2 weeks.
This was outstanding! So rich and creamy made it ahead on Tuesday excellent for Friday night ! Rave reviews from my friends!
Can’t wait to make this! I have never seen ice cream made without churning. Can I use other nuts instead? Walnuts, etc.
We’re sure you could, Petunia, for a different flavor!
Sally – here is an idea…what about adding the crunch from the very popular Dubai Pistachio Chocolate recipes into the ice cream! Not sure if it would stay crunchy…..or a swirl of the pistachio crunch mixture….
Sounds wonderful! Let me know if you test it out.
I read that the ganache will not work in an ice cream maker. My thought is that when the ice cream is still soft in the “churning time” that the ice cream be removed from the machine (soft but getting close to freezing) and mix in the ganache quickly and gently. I will try this and keep you posted. Cheers! Valerie
Looking forward to making g this. Why is the freezer life only 2 weeks?
Hi Clarisa! That’s on the shorter side; it can definitely last longer! I find it starts to get a bit icy after a couple weeks in the freezer.
I love pistachio ice cream and this one sounds wonderful. I would rather leave out the chocolate (just personal preference). Would that be a problem? Thank you.
You can absolutely leave out the chocolate swirl, Maria!
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. Can’t wait to try this with cherries next time!
This looks perfect can’t wait to make for this weekend!
Sally – I love everything about your website and recipes. Question on the pistachio note ice cream recipe: we have an automatic ice cream maker – will this recipe still work for us?
Hi Cindy! This particular recipe would not work in an ice cream maker. If you have a base recipe you often use in your ice cream maker, you could try adding ground pistachios and almond extract. We’re unsure the best way to add the chocolate ganache swirl, but let us know if you try anything!
Thanks!! Will let you know how it goes.
Hi! Would it be possible to use full fat sweetened coconut milk instead? Thank you 🙂
Hi Beth, instead of heavy cream? I’m sure that would work but I haven’t tested it.
Would you please add dairy free alternative. I’m going to have to unsubscribe if you don’t, sadly.
Thank you
Hi Paula, here are all of my dairy-free recipes.
What an odd comment.
Very strange comment. I subbed with coconut to make it dairy free and it turned out beautifully. Maybe you should just try?
Hi Sally! So excited to try this recipe! i was just wondering how the texture of no-churn ice cream differs from churned ice cream. Is it denser?
It’s softer!
What can I use instead of condensed milk? I’m looking to avoid lactose. Instead of cream, I have a non dairy whipped cream.
Hi Becky, I haven’t found success with sweetened condensed milk alternatives with this no-churn style ice cream. Let me know if you find or research any good options.
I tried condensing coconut cream instead of condensed milk. To one cup of cream, I added 1/2 sugar and cooked it for about 30 minutes. It did the trick, but it also added an additional flavor.. coconut. I thing that next time I try it, I’ll just use the coconut cream as is, without condensing it.
I have made your blueberry ice cream loads of times always to rave comments. I’ve also done it plain with chocolate ganache. My husband doesn’t care for pistachios could I sub hazelnuts prcons or peanuts?
Merci Sally
Absolutely! I think hazelnuts would be delicious! And you could use Nutella instead of the chocolate ganache, if desired.
This recipe looks awesome and I can’t wait to try it! Have you tried using pistachio extract instead of almond extract?
Hi Kristen! I haven’t tried that; I have trouble finding it! I’ll have to buy some online and test it. Let me know if you try it!
This sounds delicious. Just wondering why you recommend chocolate chips, since they’re designed not to melt. I usually chopped chocolate for ganache, but maybe that’s not the best option?
Hi Jocelyn, high quality chocolate chips melt wonderfully with the heavy cream! As noted, you can use a chocolate bar.
Does the ganache stay soft as the swirl, or does it harden to a solid chocolate consistency?
Hi Janet, the ganache is the same consistency as the ice cream. It’s not hard, but it will soften as the ice cream melts.