Pistachio gelato (no churn Italian pistachio ice cream)
Rich green pistachio ice cream with the deep nutty taste of a Sicilian gelateria, made with no machine and no cooking.
- Time6 hr 20
- LevelEasy
- Costabout £1.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toast the pistachios in a dry frying pan over a medium heat for 3 minutes until fragrant. Tip onto a plate and cool.
3 min - 2
Blitz the cooled pistachios with the milk in a food processor for 3 to 4 minutes, scraping down often, until you have a thick, fairly smooth green paste.
- 3
Add the condensed milk, vanilla and salt and blitz until combined. Scrape into a large bowl.
- 4
Whip the cream to soft peaks, just thick enough to hold a trail. Fold a spoonful into the pistachio base to loosen it, then fold in the rest gently.
- 5
Pour into a freezerproof container and smooth the top. Scatter over the chopped pistachios, cover and freeze for at least 6 hours until firm.
360 min - 6
Leave at room temperature for 10 minutes before scooping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
