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Pistachio Ice Cream |Eggless Pista Ice Cream | Pista Ice Cream without Ice cream maker

5 from 7 votes
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 7


  • Whipping cream - 2 cup
  • Condensed milk - 1 can 14 oz
  • Unsalted Pistachio - 3/4 cup grounded


  • Grind the pistachio into coarse powder and keep it aside
  • In a wide mixing bowl add Whipping Cream, whisk it with a electric mixer for 4- 5 mins till you see firm peaks
  • Add condensed milk and gently mix till heavy cream and condensed milk are blended together
  • Add the ground pistachio to the mixture and mix well. Put it in freezer safe box and Freeze it for overnight or atleast 7-8 hours
  • Before serving take the ice cream out and let it sit for 5 minutes; scoop and enjoy with your favorite topping


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  1. I didn't add food color, if you prefer your ice cream greenish add a drop
  2. Pistachio can be ground into a fine powder, we like the coarse texture while enjoying the ice cream so I do it this way
  3. Keep the ice cream out for 5 minutes before serving. As soon as you pull out from the fridge it is difficult to scoop. No ice crystal will be there in the ice cream
  4.  Top the ice cream with chocolate chips, chocolate syrup, sprinkles, nuts etc.
  5.  I used electric mixer, you can use whisk but it will be bit tiring for hands
  6.  Evaporated milk can be used instead of heavy cream. Grind the ice cream mixture once in 2 hours for 4-5 times in that case
  7. If you don’t have Electric mixer use glass or stainless steel container with a solid sealed lid. Add chill heavy cream and shake, shake, shake. Shake till the cream thickness. Be careful not to spill the heavy cream. Add condensed milk and vanilla extract and make ice cream
  8. wash the ice cream scoop in hot water. Discard the water and scoop the ice cream for easy scoop
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