This homemade pistachio ice cream is velvety, nutty, and perfectly balanced by the bold richness of swirled chocolate. It’s a show-stopping dessert that feels gourmet but is surprisingly easy to make. Unlike store-bought versions, this one is free from artificial flavors and loaded with real pistachios and chocolate, making every bite truly satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shelled unsalted pistachios
Whole milk
Heavy cream
Granulated sugar
Egg yolks
Vanilla extract
Salt
Dark or semi-sweet chocolate
Heavy cream or milk (for chocolate swirl)
Directions
Make pistachio base: Blend pistachios with part of the sugar and milk until finely ground. Set aside.
Prepare custard: In a saucepan, heat the remaining milk, cream, and sugar over medium heat until warm.
In a bowl, whisk egg yolks. Slowly pour a little of the warm milk mixture into the yolks to temper, then return the mixture to the saucepan.
Cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Remove from heat.
Stir in the pistachio mixture, vanilla extract, and a pinch of salt. Chill in the refrigerator for at least 4 hours or overnight.
Make chocolate swirl: Melt chocolate with a splash of cream or milk until smooth. Let cool slightly before layering.
Churn the chilled pistachio mixture in an ice cream maker according to manufacturer’s instructions.
As you transfer the churned ice cream to a container, layer it with spoonfuls of the melted chocolate to create swirls.
Freeze for at least 4 hours until firm before serving.
Servings and timing
This recipe makes about 1 quart (4–6 servings). Preparation time: 30 minutes Chilling time: 4 hours (or overnight) Churning and freezing time: 4–6 hours Total time: Approximately 8–10 hours (mostly inactive)
Variations
No-churn version: Fold pistachio paste into sweetened whipped cream and condensed milk, then swirl with melted chocolate and freeze.
Vegan: Use coconut milk or oat milk, vegan chocolate, and a cornstarch-based thickener instead of eggs.
Extra crunch: Add chopped roasted pistachios or chocolate chunks before freezing.
White chocolate swirl: Swap dark chocolate for white chocolate for a sweeter contrast.
Storage/Reheating
Store in an airtight, freezer-safe container for up to 2 weeks. To serve, let sit at room temperature for 5–10 minutes to soften slightly. Do not refreeze melted ice cream to preserve texture and flavor.
FAQs
Can I use roasted pistachios?
Raw, unsalted pistachios are best for a smooth flavor and green color. Roasted pistachios can be used for a deeper, toastier flavor.
Do I need an ice cream maker?
It helps achieve the creamiest texture, but you can make a no-churn version by folding pistachio flavor into whipped cream and condensed milk.
Can I use pistachio extract?
Yes, but use it sparingly as it’s potent. It can enhance flavor when combined with real pistachios.
Why is my ice cream not green?
Natural pistachio ice cream is often pale or beige-green. For a brighter color, you can add a touch of natural food coloring, though it’s optional.
How do I get the chocolate swirl right?
Let the melted chocolate cool slightly before layering. Alternate spoonfuls of ice cream and chocolate as you transfer it to the container, then swirl gently with a knife.
Can I use store-bought chocolate syrup?
You can, but a homemade ganache-style swirl has a richer flavor and better texture when frozen.
What kind of chocolate works best?
Dark or semi-sweet chocolate balances the sweetness of the ice cream. Avoid chocolate chips as they may not melt smoothly.
How long does it take to churn the ice cream?
Most ice cream makers take 20–25 minutes. Follow your specific machine’s instructions for best results.
Can I make this nut-free?
To make a similar-style ice cream without nuts, try using sunflower seed butter or simply make a chocolate swirl vanilla base.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure all ingredients used (like chocolate) are certified gluten-free if necessary.
Conclusion
Chocolate Swirl Pistachio Ice Cream is a rich and creamy dessert that brings together the nutty depth of pistachios and the indulgence of melted chocolate. Whether you’re enjoying it in a bowl, cone, or straight from the container, this homemade ice cream is a luxurious treat that’s sure to impress. With its balance of flavor and texture, it’s a must-make for ice cream lovers of all kinds
Chocolate Swirl Pistachio Ice Cream is a rich and creamy frozen dessert featuring real pistachios blended into a custard base with luxurious swirls of dark chocolate. This gourmet-style ice cream is both indulgent and refreshing, perfect for any occasion.
Ingredients
1 cup shelled unsalted pistachios
2 cups whole milk, divided
1 cup heavy cream
3/4 cup granulated sugar, divided
4 large egg yolks
1 tsp vanilla extract
1/4 tsp salt
4 oz dark or semi-sweet chocolate, chopped
2 tbsp heavy cream or milk (for chocolate swirl)
Instructions
In a blender or food processor, combine pistachios, 1/2 cup sugar, and 1 cup milk. Blend until finely ground and smooth. Set aside.
In a saucepan, heat the remaining 1 cup milk, heavy cream, and remaining 1/4 cup sugar over medium heat until warm but not boiling.
In a separate bowl, whisk egg yolks. Slowly pour a bit of the warm milk mixture into the yolks to temper, whisking constantly.
Return the tempered yolk mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C).
Remove from heat. Stir in the pistachio mixture, vanilla extract, and salt. Let cool slightly, then chill in the refrigerator for at least 4 hours or overnight.
To make the chocolate swirl, melt the chopped chocolate with 2 tbsp cream or milk in a microwave or double boiler. Stir until smooth and let cool to room temperature.
Churn the chilled pistachio mixture in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes).
As you transfer the churned ice cream to a container, layer spoonfuls of melted chocolate between layers of ice cream. Use a knife to gently swirl.
Freeze the layered ice cream for at least 4 hours until firm before serving.
Notes
Use raw, unsalted pistachios for the best flavor and color.Do not overheat the custard—stir constantly and monitor temperature for best texture.Let the chocolate cool before swirling to prevent melting the churned ice cream.Add chopped pistachios or chocolate chunks for extra texture.Store in an airtight container and let soften at room temp for 5–10 minutes before scooping.
