There’s something magical about homemade ice cream—especially when it’s a flavor as exquisite as pistachio.

This delightful treat combines the rich, nutty essence of pistachios with the creamy goodness of ice cream, creating a dessert that’s both luxurious and refreshing.

Making pistachio ice cream at home not only ensures the freshest ingredients but also allows you to tailor the flavor to your liking.

Pistachios are renowned for their distinct, slightly sweet flavor and vibrant green color.

They bring a unique taste profile that sets them apart from other nuts, making pistachio ice cream a sophisticated choice. Plus, they are packed with nutrients like protein, fiber, and healthy fats, giving your indulgence a slight health boost.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

4 tbsp matcha powder ( green tea powder)

500 g / 17,6oz heavy whipping cream

1 can sweetened condensed milk

1 tsp vanilla extract

2 cups chopped pistachios,

Directions:

In your stand mixer with whisk attachment on high speed beat your cream until it becomes stiff.

Turn off the machine and pour the cold condensed milk into the whipped cream.

Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract and the chopped pistachios

Dissolve the matcha in a small amount of milk, then incorporate it into the original mixture.

Add in pistachios and mix with a spatula

Pour the mixture into container , top with some Pistachios, and freeze for at least 6 hours or overnight.