Homemade Pistachio Ice Cream
Greek yogurt, pistachios, honey, and milk blended into a smooth green base, then frozen until scoopable. No ice cream machine required. Naturally colored and full of real nutty flavor.
Equipment
- 1 | Blender | high-powered
- 1 | Freezer-safe bowl |
- 1 | Plastic wrap |
- 1 | Ice cream scoop |
Ingredients
- 1 | cup | Greek yogurt |
- 1 | cup | shelled pistachios |
- 3 | tbsp | honey |
- 1 | cup | milk |
- 1 | tbsp | cornstarch |
- 1 | tsp | vanilla extract |
- | | chopped pistachios | for topping
Instructions
- Add Greek yogurt to a high-powered blender.
- Pour in the shelled pistachios.
- Drizzle the honey over the top.
- Add the milk.
- Sprinkle in cornstarch and add vanilla extract.
- Blend on high until completely smooth and green.
- Pour the mixture into a freezer-safe bowl.
- Press plastic wrap directly onto the surface.
- Freeze for 4–6 hours until firm.
- Scoop and top with extra chopped pistachios.
Notes
Store covered in the freezer for up to 1 week.
Let sit at room temperature 5 minutes before scooping.
Use full-fat Greek yogurt for the creamiest texture.
Unsalted pistachios give the purest flavor.
Let sit at room temperature 5 minutes before scooping.
Use full-fat Greek yogurt for the creamiest texture.
Unsalted pistachios give the purest flavor.