Chocolate swirl pistachio ice cream might just 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.
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? Yum!!
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
- 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, if you like chunks in your ice cream!)
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.)
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, so you get a ribbon of chocolate throughout the ice cream.
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
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.
Chocolate Ganache Swirl
Ice Cream
Optional Topping
- 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!
