Pistachio Matcha No Churn Ice Cream
This Pistachio Matcha No Churn Ice Cream is rich, creamy and naturally colorful! No ice cream maker needed, made with matcha, chopped pistachios, and a pistachio butter swirl. This is a must try version of the classic pistachio ice cream!
If you’re looking for more frozen dessert recipes, be sure to check out other favorites like Healthy Homemade Cherry Frozen Yogurt, Vegan Chocolate Peanut Butter Ice Cream Bars, Chocolate Banana Caramel Ice Cream Pie, Vegan Blueberry Milkshake, Homemade Mint Chocolate Chip Fro Yo, or Bone Broth Chocolate Milkshake.
A Quick Look At The Recipe
- Recipe Name: Pistachio Matcha No Churn Ice Cream
- Ready In: 1 day
- Makes: 12 servings
- Main Ingredients: heavy whipping cream, matcha powder, pistachios
- Flavor Profile: creamy, rich, nutty
- Dietary Info: eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: twist on classic pistachio ice cream for the perfect dessert
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Why You'll Love This Recipe
- No Ice Cream Maker: You don’t need an ice cream maker to make creamy homemade ice cream at home.
- Eggless: This no churn ice cream is naturally eggless, so it’s great if you have someone with an egg allergy in your family.
- Naturally Colorful: The matcha powder makes this pistachio ice cream naturally mint green, no food coloring here!
- Easy: So simple, quick and easy to make! This sweet treat is a fun summer recipe.
- Nostalgic: If you grew up eating pistachio ice cream, like me, this recipe is incredibly nostalgic but it has a little twist! If you love nostalgic cool treats, also try Orange Creamsicle Popsicles!
If you read my post, Palmer House Ice Cream, then you know I’m on a mission to make my own homemade Rainbow Cone this summer, using organic ingredients! And, this Pistachio Matcha No Churn Ice Cream is going to be the third flavor, pistachio, in my rainbow cone.
I love making no churn ice cream because it’s one of those recipes that’s incredibly simple but with high reward. Check out other no churn ice cream recipes like Raspberry Chocolate Chip Ice Cream Without Eggs, Cookies and Cream Coffee Ice Cream, Organic Rocky Road Ice Cream, or Salted Caramel No Churn Ice Cream.
Ingredients
- Heavy Cream: Organic heavy whipping cream is the base of this no churn ice cream. It’s whipped into whipped cream, which is how this ice cream gets air incorporated into it for a soft and creamy texture.
- Sweetened Condensed Milk: This is essential as sweetened condensed milk lowers the freezing point of this homemade ice cream, allowing it to scoop easily!
- Matcha Powder: I use organic matcha powder, also known as green tea powder, which is what makes this a beautiful shade of green and provides an earthy flavor that pairs so well with the sweet and nutty pistachio. If you don’t have this or are making for kids (where you don’t want caffeine or a green tea ice cream) you can omit it and use green spirulina powder in its place for color instead!
- Pistachios: I use organic roasted and salted shelled pistachios, this makes it super easy to chop them up. I like to use roasted and salted for flavor, but raw is fine too if you prefer.
- Pistachio Extract: This is how the ice cream gets its nutty and sweet pistachio flavor!
*For a full list of ingredients and measurements, visit the recipe card below.
Tips for Pistachio Matcha No Churn Ice Cream
- You can use a stand mixer or a hand mixer to whip up the whipped cream, either works.
- The matcha powder is how we get a naturally green flavor. If you are avoiding caffeine, then you can omit it and use green spirulina powder in its place!
- The pistachio butter swirl and the pistachio pieces are optional, if you want a smooth ice cream, which no texture, you can leave both of these out and it will still taste delicious.
- Be sure to store ice cream in an airtight container or ice cream tub to prevent freezer burn.
How to Make Pistachio Matcha No Churn Ice Cream
- First, chop the pistachios.
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, matcha powder and pistachio extract.
- Mix on low until combined, then speed mixer up to high and whisk until stiff peaks form, this is just like making whipped cream.
- Add the sweetened condensed milk into pistachio whipped cream.
- And fold together until you have a smooth ice cream mixture.
- Transfer a third of the mixture into a loaf pan and spread it out evenly. Sprinkle in a third of the chopped pistachios on top. Then, add in some swirls of pistachio butter. Repeat this two more times. Transfer the ice cream to the freezer and let it set overnight. Then it’s ready to transfer to an ice cream container or airtight container for storage.
Serving Ideas
- Make your own homemade Rainbow Cone with chocolate, strawberry, this for pistachio, Palmer House Ice Cream and orange sherbet!
- Add Homemade Chocolate Ganache sauce on top.
- Top this with homemade magic shell like Homemade Funfetti Magic Shell or Organic Magic Shell with Coconut Oil.
- Use this to make ice cream cookie sandwiches, some of my favorite cookies that well here include Double Chocolate Pumpkin Cookies, Eggless Chocolate Chip Sugar Cookies, Eggless Double Chocolate Chip Cookies, Eggless Chocolate Chip Cookies, or Crunch Bar Cookies.
- You can use this flavor inside Olive Oil Brownie Ice Cream Sandwiches or Sourdough Chocolate Chip Cookie Ice Cream Sandwiches.
- You can even add your favorite toppings like sprinkles (I like chocolate sprinkles with this one!), more nuts, fudge sauce, or Homemade Organic Whipped Cream!
Recipe FAQ's
Nope, with no churn ice cream you don’t need an ice cream maker. You will need a stand mixer or hand mixer though.
No, you shouldn't put no churn ice cream in an ice cream machine. This is because air is already whipped into the whipped cream, the ice cream maker will just deflate that. So, there's no need for an ice cream maker here!
You can leave out the matcha powder if you want or if you’re making for kids. You can use a bit of green spirulina to color this green without food coloring.
You can, but culinary-grade matcha is better for desserts as its stronger flavor will stand up better to the sweetness of the ice cream, while ceremonial-grade matcha is best enjoyed on its own.
If your matcha is clumpy, you can sift the matcha before adding it to help prevent lumps. But, it will be whisked with the whipped cream anyways, so it should blend in.
Make sure to use fresh culinary-grade matcha and avoid old or oxidized matcha powder. If you want a brighter green ice cream than this, you can double the amount of matcha powder if you like! Be sure to store matcha away from light and air as well.
Yes, you can. They are a little different, but will still work in the same way in this recipe as we're using the pistachio butter to infuse a pistachio swirl into the ice cream, so either works!
While you can, I don't advise it. If you're skipping the pistachio extract, use vanilla extract in its place. But, without the pistachio extract, you will just have a vanilla ice cream with pistachios and pistachio swirl. So, it won't be as flavorful or taste like classic pistachio ice cream.
If you under-whipped the whipped cream this can happen as the air in the whipped cream is what helps keep it creamy. This is why I fold in the sweetened condensed milk with a spatula, and don't mix it with the mixer. This helps keep the whipped cream in tact.
It's best to store in an ice cream container or an airtight container. I like to buy kraft ice cream containers for when I made homemade ice cream as this recipe will fill up two of them perfectly!
You can let it soften on the counter for about 5 to 10 minutes, but honestly I don't really find this needs it. You should be able to scoop it right out of the freezer!
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Pistachio Matcha No Churn Ice Cream
Equipment
- Digital Food Scale
- Stand Mixer
- Loaf Pan
Ingredients
- 1 cup roasted and salted shlled pistachios (chopped)
- 2 cups heavy whipping cream
- 1 tablespoon matcha powder
- 1 ½ teaspoons pistachio extract
- 14 ounces sweetened condensed milk
- ¼ cup pistachio butter
Instructions
- First, chop the pistachios.
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, matcha powder and pistachio extract.
- Mix on low until combined, then speed mixer up to high and whisk until stiff peaks form, this is just like making whipped cream.
- Add the sweetened condensed milk into pistachio whipped cream and fold together until you have a smooth ice cream mixture.
- Transfer a third of the mixture into a loaf pan and spread it out evenly. Sprinkle in a third of the chopped pistachios on top. Then, add in some swirls of pistachio butter.
- Repeat this two more times.
- Transfer the ice cream to the freezer and let it set overnight. Then it’s ready to transfer to an ice cream container or airtight container for storage.
Video
Notes
- You can use a stand mixer or a hand mixer to whip up the whipped cream, either works.
- The matcha powder is how we get a naturally green flavor. If you are avoiding caffeine, then you can omit it and use green spirulina powder in its place!
- The pistachio butter swirl and the pistachio pieces are optional, if you want a smooth ice cream, which no texture, you can leave both of these out and it will still taste delicious.
- Be sure to store ice cream in an airtight container or ice cream tub to prevent freezer burn.
- High Altitude — Follow the recipe as noted.
Nutrition
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