No-Churn Pistachio Ice Cream
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This no-churn pistachio ice cream is creamy, rich and packed with pistachio flavour. Made with just 3 ingredients and no ice cream machine.
Why You’ll Love This No-Churn Pistachio Ice Cream
If you’re a pistachio lover, this ice cream is going to become a firm favourite.
It’s rich, creamy, smooth, and packed with pistachio flavour in every spoonful.
Unlike traditional ice cream recipes, there’s no need for an ice cream machine.
Instead, everything is whisked together in one bowl before being transferred straight to the freezer.
Not only does that make the recipe incredibly easy, but it also means there’s very little washing up afterwards.
This recipe uses just three ingredients, making it perfect when you want something impressive without a long shopping list.
The pistachio crème spread creates a luxurious flavour and texture.
Meanwhile, the condensed milk keeps the ice cream silky smooth and scoopable.
Because it’s no-churn, there’s no complicated cooking process or custard base to make.
Simply whisk, freeze, and enjoy.
Whether you serve it in bowls, cones, or alongside your favourite desserts, it always feels special.
Best of all, it tastes like something you’d buy from an ice cream parlour, yet it’s incredibly simple to make at home.
What Makes This Recipe Special?
There’s something magical about a recipe that delivers so much flavour with so little effort.
This pistachio ice cream is exactly that.
Using pistachio crème spread means you get an intense pistachio flavour without needing to make a complicated pistachio paste from scratch.
The combination of condensed milk and double cream creates a rich texture that freezes beautifully.
As a result, you get smooth, creamy ice cream without needing specialist equipment.
It’s also one of the quickest desserts to prepare.
In fact, the hands-on time is only around ten minutes.
After that, your freezer does all the hard work.
Because there are only three ingredients, every flavour shines through.
The result is a simple but luxurious dessert that’s perfect all year round.
Equipment You’ll Need
To make this no-churn pistachio ice cream, you’ll need:
- large mixing bowl
- Electric hand whisk or stand mixer
- Rubber spatula
- 1 litre freezer-safe container or 3lb loaf tin
- Cling film (or a lid for your container)
- Measuring scales
- Ice cream scoop
Why This Recipe Works So Well
Condensed milk is the secret ingredient that makes no-churn ice cream possible.
Because it contains sugar and has a thick consistency, it helps prevent large ice crystals from forming.
As a result, the finished ice cream stays smooth and creamy.
The double cream adds richness and volume.
When whisked, it traps air, helping create a lighter texture.
Meanwhile, the pistachio crème spread provides flavour, colour, and additional creaminess.
Together, these three ingredients create an ice cream that tastes incredibly indulgent while remaining remarkably simple.
Even better, because there’s no cooking involved, there’s very little room for error.
Why I Love Simple Recipes
One of the reasons I love recipes like this No-Churn Pistachio Ice Cream is because they’re exactly the kind of recipes I created my latest cookbook, Fitwaffle’s Easy 6, for.
When life gets busy, the last thing most people want is a recipe with a huge ingredients list, complicated techniques, and lots of washing up afterwards.
Instead, I love creating recipes that are simple, approachable, and genuinely achievable for everyone.
That’s exactly why every recipe in Fitwaffle’s Easy 6 uses 6 or fewer main ingredients.
The goal is to remove the stress from cooking and baking while still creating food that feels exciting, comforting, and packed with flavour.
Some recipes also use what I call the Staple Six ingredients.
These are everyday cupboard staples that many people already have at home:
- Salt
- Black pepper
- Olive oil
- Vegetable oil (or another flavourless oil for baking)
- Paprika
- Cayenne pepper
By relying on a small number of ingredients, you spend less time shopping, less time preparing food, and more time enjoying it.
This No-Churn Pistachio Ice Cream is a perfect example of that philosophy.
With just three ingredients, you can create a creamy homemade ice cream that tastes like it came from a specialist dessert shop.
Whether you’re someone who gets overwhelmed by long ingredient lists, short on time, new to baking, or simply loves easy recipes, Fitwaffle’s Easy 6 was created with you in mind.
The book contains 100 sweet and savoury recipes, all designed around the same simple principle: fewer ingredients, less stress, and maximum flavour.
Available to order now on Amazon and most major online booksellers.
USA – Order Fitwaffle’s Easy 6 here
UK – Order Fitwaffle’s Easy 6 Here
AUS- Order Fitwaffle’s Easy 6 Here
(And yes, this Pistachio Ice Cream is one of the recipes you’ll find inside the book!)
Ingredients You’ll Need
- 1 tin (397g) sweetened condensed milk (14 oz)
- 475ml double cream (2 cups heavy whipping cream), cold
- 250g pistachio crème spread (1 cup), at room temperature
Makes
Approximately 1 litre of ice cream
Prep Time
10 minutes
Freeze Time
6 hours minimum, preferably overnight
Step-by-Step Instructions
Step 1: Add the Ingredients to a Bowl
Pour the condensed milk, double cream, and pistachio crème spread into a large mixing bowl.
Make sure the cream is cold straight from the fridge for the best results.
Step 2: Whisk Until Thick and Fluffy
Using an electric hand mixer or stand mixer, whisk everything together.
Continue whisking until the mixture becomes thick, fluffy, and noticeably increased in volume.
The texture should resemble a thick mousse.
Step 3: Transfer to a Container
Pour the mixture into a 1 litre freezer-safe container or a 3lb loaf tin.
Use a spatula to smooth the surface if needed.
Step 4: Freeze
Cover the container with a lid or cling film.
Transfer it to the freezer and freeze for at least 6 hours.
For the best texture and flavour, leave it overnight.
Step 5: Scoop and Serve
Remove the ice cream from the freezer.
Scoop directly into bowls or cones.
If desired, decorate with chopped pistachios or a drizzle of melted pistachio crème spread.
Serve immediately and enjoy!
Tips for the Best Results
Use Cold Double Cream
Cold cream whips much more easily and creates a lighter texture.
For even better results, chill your bowl beforehand.
Don’t Overwhisk
Whisk until thick and fluffy.
If you continue beyond this point, the mixture can become grainy.
Use a Good Quality Pistachio Spread
The pistachio spread is the main flavour in this recipe.
Therefore, using a high-quality spread will make a noticeable difference.
Freeze Overnight
Although six hours is enough, overnight chilling produces the best texture.
It also allows the flavour to develop further.
Decorate Just Before Serving
Add chopped pistachios or extra pistachio spread right before serving.
This keeps everything looking fresh and prevents toppings from softening.
Serving Suggestions
This pistachio ice cream is delicious on its own.
However, it also pairs beautifully with:
- Warm brownies
- Chocolate cake
- Fresh strawberries
- Raspberry desserts
- Pistachio cookies
- Waffles
- Crepes
It also makes an incredible filling for ice cream sandwiches.
Storage Tips
Store the ice cream in an airtight freezer-safe container.
It will keep well in the freezer for up to 2 months.
For easier scooping, allow it to sit at room temperature for 5–10 minutes before serving.
Watch My Step-by-Step Video
Watch the full step-by-step video on my social channels!
Instagram: @fitwafflekitchen
Instagram: @fitwaffle
YouTube: @fitwafflekitchen
TikTok: @fitwaffle
Pinterest: fitwaffle
More Ice Cream & No-Bake Recipes to Try
If you loved this No-Churn Pistachio Ice Cream, you’ll also enjoy these recipes from fitwafflekitchen.com:
Both recipes are simple, packed with flavour, and perfect when you want an easy dessert with minimal effort.
Enjoy!
Pistachio Ice Cream
Ingredients
- 1 tin 397g sweetened condensed milk (14 oz)
- 475 ml double cream 2 cups heavy whipping cream, cold
- 250 g pistachio crème spread 1 cup, at room temperature
Instructions
Step 1: Add the Ingredients to a Bowl
- Pour the condensed milk, double cream, and pistachio crème spread into a large mixing bowl.
- Make sure the cream is cold straight from the fridge for the best results.
Step 2: Whisk Until Thick and Fluffy
- Using an electric hand mixer or stand mixer, whisk everything together.
- Continue whisking until the mixture becomes thick, fluffy, and noticeably increased in volume.
- The texture should resemble a thick mousse.
Step 3: Transfer to a Container
- Pour the mixture into a 1 litre freezer-safe container or a 3lb loaf tin.
- Use a spatula to smooth the surface if needed.
Step 4: Freeze
- Cover the container with a lid or cling film.
- Transfer it to the freezer and freeze for at least 6 hours.
- For the best texture and flavour, leave it overnight.
Step 5: Scoop and Serve
- Remove the ice cream from the freezer.
- Scoop directly into bowls or cones.
- If desired, decorate with chopped pistachios or a drizzle of melted pistachio crème spread.
- Serve immediately and enjoy.
