Indulge in the creamy richness of Pistachio Chocolate Chip Ice Cream, a decadent treat that’s surprisingly easy to make at home—no ice cream machine required.
Packed with plant-based protein from pistachios, heart-healthy fats, and a touch of natural sweetness, this fiber-rich dessert is perfect for satisfying cravings while keeping nutrition in check.
Quick, fun, and freezer-friendly!
Pistachio Chocolate Chip Ice Cream
Equipment
- 1 Stand mixer
- 1 Hand Mixer
- 1 Ice Cream Tub or Freezer-Safe Container
- Mixing Bowls
Ingredients
- 1 10 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 3.5 oz pistachio paste see notes for adjustment
- Pinch of salt
- 2 cups heavy cream whipped to stiff peaks
- 1 cup dark chocolate chips or semi-sweet/chocolate chunks
- 1 cup salted pistachios shelled and roughly chopped
Instructions
- Prepare the Pistachio Base: Start by creating the creamy, flavorful foundation of your ice cream. In a large mixing bowl, combine the sweetened condensed milk, pistachio paste, and a pinch of salt. Add the vanilla extract to enhance the nutty flavors. Use a spatula or a whisk to stir the mixture gently but thoroughly until it becomes smooth, uniform, and slightly glossy. This step ensures the pistachio flavor is evenly distributed throughout the ice cream.
- Lighten the Mixture with Whipped Cream: Next, it’s time to incorporate some air into the dense pistachio mixture. Take a small scoop (about ¼ of the whipped cream) and fold it gently into the pistachio base. Use a soft folding motion: slide your spatula down through the center of the bowl, scoop around the edges, and turn the mixture over itself. This lightens the texture, making the final ice cream airy and creamy instead of heavy.
- Fold in the Remaining Whipped Cream: Now, gradually add the remaining whipped cream to the pistachio mixture. Continue using a gentle folding technique to avoid deflating the cream. Work slowly, turning the bowl as you fold, until the mixture is fully incorporated and smooth, with no streaks of white cream remaining. This step is crucial for achieving that rich, fluffy texture that makes homemade ice cream so indulgent.
- Add Chocolate Chips and Chopped Pistachios: Once your base is perfectly blended, it’s time to add the mix-ins that give the ice cream its delightful crunch and chocolatey sweetness. Gently fold in the dark chocolate chips and roughly chopped salted pistachios. Make sure each fold distributes the chocolate and nuts evenly without breaking them apart too much. This ensures that every bite has a balanced combination of nutty flavor and chocolate chunks.
- Transfer to Freezer-Safe Container: Select a freezer-safe container or ice cream tub that can comfortably hold all of your mixture. Spoon the pistachio chocolate chip ice cream into the container, smoothing the top with a spatula to create an even surface. Press down lightly to remove any large air pockets and make it easier to scoop later.
- Cover and Freeze: Cover the container with a piece of plastic wrap or an airtight lid to prevent ice crystals from forming on the surface. Place the container in the freezer and allow the ice cream to freeze for at least 6–8 hours, or ideally overnight. The longer freezing time ensures the ice cream sets properly while keeping its creamy texture.
- Serve and Enjoy: After the ice cream has fully frozen, remove it from the freezer and let it sit at room temperature for 3–5 minutes to soften slightly. This makes scooping easier and gives a perfect creamy consistency. Serve in bowls or cones and enjoy the delightful combination of creamy pistachio, crunchy nuts, and rich chocolate in every bite.
- Storage Tips: If you have leftovers, keep the ice cream covered tightly in the freezer. It can last up to 2 weeks while maintaining its texture and flavor. To prevent freezer burn, press a piece of parchment or wax paper directly on the surface before covering with a lid.
Notes
- Adjust pistachio paste according to taste; add more for a stronger nutty flavor.
- Use salted, roasted pistachios for added depth of flavor.
- Dark chocolate chips can be substituted with semi-sweet or chocolate chunks.
- Whipping the cream to stiff peaks is crucial for a creamy, airy texture.
- For smoother folding, gently lift the mixture from the bottom of the bowl rather than stirring aggressively.
- Freezing overnight yields the best texture and flavor.
- If you prefer a less sweet dessert, consider using unsweetened condensed milk or reducing chocolate chips slightly.
Chef’s Secrets For Perfect Texture
Achieving the ideal creamy and smooth ice cream texture is all about technique.
Start by folding whipped cream gently into the pistachio base, rather than stirring, to incorporate air and maintain a light, fluffy consistency.
Using high-quality pistachio paste and roasted, salted pistachios elevates the nutty flavor and ensures a rich taste in every bite.
For extra creaminess, allow the ice cream to sit at room temperature for a few minutes before scooping.
Avoid overmixing the chocolate chips and nuts to prevent them from sinking or breaking apart.
Serving Suggestions For Ultimate Enjoyment
This pistachio chocolate chip ice cream is perfect on its own or paired with other desserts.
Serve it in small bowls with a drizzle of chocolate or caramel sauce for a decadent treat.
For a refreshing summer twist, top with fresh berries or a sprinkle of toasted coconut.
It also pairs wonderfully with warm brownies or as a filling for ice cream sandwiches.
For presentation, sprinkle a few extra pistachios or chocolate chips on top just before serving to add visual appeal and texture.
Storage Tips To Maintain Freshness
To keep your ice cream fresh and creamy, always store it in an airtight container.
Press a piece of parchment paper directly onto the ice cream surface before sealing the lid to prevent ice crystals from forming.
Keep it at the back of the freezer, where the temperature is most stable, and avoid frequent thawing.
Properly stored, the ice cream can last up to two weeks.
If it becomes too firm, let it sit at room temperature for 5–10 minutes before scooping for the best texture.
Frequently Asked Questions
1. Can I make this ice cream without heavy cream?
While heavy cream provides richness and a smooth texture, you can substitute with coconut cream for a dairy-free option.
Whip it to stiff peaks just like regular cream to maintain the airy texture. The flavor will be slightly different, but still delicious and creamy.
2. Do I need an ice cream machine for this recipe?
No ice cream machine is required. The recipe is designed for no-churn preparation. Whipped cream provides the lightness, while freezing solidifies the mixture.
Simply follow the folding technique and allow it to freeze for at least 6–8 hours, ideally overnight, for perfect consistency.
3. How can I make the ice cream extra nutty?
Add extra pistachio paste or fold in additional chopped pistachios for a more pronounced nutty flavor.
Roasting the pistachios lightly before chopping will enhance the aroma and crunch, making the ice cream even more indulgent.
4. Can I prepare this in advance for parties?
Absolutely! This ice cream is perfect for make-ahead occasions. Prepare it a day or two in advance and keep it well-covered in the freezer.
Just remember to let it soften for a few minutes before serving to make scooping easier.
5. How do I prevent ice crystals from forming?
Ice crystals form when air and moisture affect the frozen mixture. To prevent this, cover the surface of the ice cream with plastic wrap or parchment paper before sealing the lid.
Freeze it in a stable, cold section of your freezer and avoid repeated thawing and refreezing.
