Pistachio Ice Cream Recipe No Eggs

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Pistachio Ice Cream Recipe No Eggs

Have you been searching for a delicious and creamy homemade pistachio ice cream recipe without eggs? Look no further! This easy-to-follow recipe will guide you in making the most delightful pistachio ice cream that is perfect for those with an egg allergy or anyone who prefers egg-free desserts. With just a few simple ingredients, you can create a rich and nutty ice cream that will leave your taste buds craving more.

To begin, gather the following ingredients:


  • 2 cups shelled pistachios
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • A pinch of salt

Now that you have all the ingredients ready, let’s move on to the instructions:


  1. Begin by preheating your oven to 350°F (175°C). Spread the pistachios on a baking sheet and toast them for about 8-10 minutes, or until lightly golden and fragrant. Remove from the oven and let them cool.
  2. In a blender or food processor, grind the toasted pistachios until finely chopped.
  3. In a medium saucepan, combine the milk, heavy cream, sugar, vanilla extract, almond extract, and salt. Heat the mixture over medium heat, stirring occasionally until it reaches a simmer.
  4. Remove the saucepan from the heat and add the ground pistachios. Stir well to combine.
  5. Cover the saucepan and let the mixture steep for about 1 hour at room temperature.
  6. After the mixture has steeped, strain it through a fine mesh sieve into a clean bowl. Press down on the solids to extract as much flavor as possible.
  7. Cover the bowl with plastic wrap, making sure it touches the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
  8. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
  9. Transfer the churned ice cream to an airtight container and freeze for an additional 2-3 hours, or until firm.
  10. Serve the pistachio ice cream in bowls or cones and enjoy!

Prep Time: 10 minutes

Yield: Serves 4

This homemade pistachio ice cream recipe is incredibly rich and creamy, with a delightful nutty flavor. It’s the perfect dessert for hot summer days or any time you’re craving a sweet treat. The absence of eggs makes this recipe suitable for those with egg allergies or dietary restrictions. Serve it on its own, or pair it with a warm brownie or sugar cone for a truly indulgent experience. Get ready to fall in love with this egg-free pistachio ice cream!

Nutrition information: Calories per serving – 270, Total fat – 18g, Saturated fat – 8g, Cholesterol – 45mg, Sodium – 50mg, Total carbohydrates – 24g, Dietary fiber – 2g, Sugars – 20g, Protein – 5g

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