Pistachio Ice Cream with Mint brings together two refreshing flavors in one smooth, creamy scoop. The rich, buttery flavor of pistachios blends beautifully with the clean, cool note of fresh mint, creating a dessert that’s both indulgent and refreshing. This ice cream is made from a simple custard base or a no-egg version, depending on your style. It’s perfect for summer days, dinner parties, or just when you want something a little different from the usual chocolate or vanilla. This recipe makes about 4 servings.
Ingredients You’ll Need
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1 cup shelled unsalted pistachios
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2 cups whole milk
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1 cup heavy cream
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1/2 cup sugar
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1/4 teaspoon salt
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1/2 teaspoon pure vanilla extract
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1/4 teaspoon peppermint or spearmint extract (not too much—mint should be a gentle background flavor)
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Optional: a few drops of green food coloring (for color only)
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Optional: chopped pistachios or fresh mint leaves for topping
How to Make Pistachio Ice Cream with Mint
Step 1: Prepare the Pistachios
Place pistachios in a food processor and pulse until finely ground—almost like a paste, but not oily. This gives the ice cream a natural nutty flavor and a bit of texture.
Step 2: Heat the Base
In a saucepan, combine the milk, cream, sugar, and salt. Stir in the ground pistachios. Heat the mixture over medium heat, stirring until the sugar dissolves and the mixture is warm—do not boil. Let it steep off the heat for about 20–30 minutes so the pistachio flavor infuses the milk.
Step 3: Blend and Chill
Strain the mixture if you want a smoother texture, or leave the pistachios in for a bit of crunch. Stir in vanilla and mint extract. Add food coloring if using. Cover and chill the mixture in the fridge for at least 4 hours or overnight.
Step 4: Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–30 minutes. Once thickened, transfer to a container and freeze for 2–4 hours until firm.
Step 5: Serve Cold
Scoop into bowls or cones and top with extra chopped pistachios or a mint sprig for a fresh finish.
No Ice Cream Maker?
Freeze the mixture in a shallow container and stir every 30 minutes for 2–3 hours until creamy and frozen.
Pistachio Ice Cream with Mint is creamy, lightly sweet, and full of natural flavors. The mint gives it a cooling touch without overpowering the delicate nuttiness of the pistachio. It’s a unique and refreshing treat that tastes like something special with every spoonful.
