Homemade Pistachio Ice Cream — No Churn
A no-churn homemade pistachio ice cream made with five real ingredients - raw pistachios, thick yogurt, ripe avocado, raw honey, and vanilla. Gluten-free, refined sugar-free, and genuinely creamy without an ice cream maker
Equipment
Ingredients
- 150 g Pistachio kernels unsalted, raw (soaked if possible)
- 400 g yogurt Greek or homemade yoghurt
- 1 avocado ripe
- 3 tbsp honey raw
- 1 vanilla bean paste or vanilla extract
- pinch sea salt
Instructions
- Soak pistachio kernels in hot water for 30–60 minutes. Drain and rinse. (Skip if using a high-speed blender.)
- Add all ingredients to a blender. Blend on high for 1–2 minutes until completely smooth and creamy.
- Taste and adjust sweetness or spice as needed.
- Pour into a freezer-safe loaf tin or container. Smooth the top.
- Press parchment paper or cling film directly onto the surface to prevent ice crystals.
- Freeze for 4–6 hours or overnight.
- Remove from freezer 10–15 minutes before serving, then scoop and enjoy.
Notes
- Use thick, full-fat Greek or strained homemade yogurt for the best creamy texture. Thin or low-fat yogurt will freeze harder.
- Soaking the pistachios before blending gives a silkier result - worth the extra step if you have time.
- For a dairy-free version: use full-fat coconut yogurt and replace honey with maple syrup.
- For a deeper green color: blend in ⅛ tsp spirulina or ½ tsp spinach powder, completely neutral in flavor.
- Keeps in the freezer for up to one month in a sealed container.
YourDani x x
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