You'll only need 10 minutes to prepare this creamy Pistachio Gelato! It's Sicilian-style, so no eggs are required.
About The Recipe
You won't believe how easy it is to make authentic Italian pistachio gelato at home. The key ingredient is Sicilian pistachio cream. You can make homemade pistachio cream, but the store bought versions are such great quality and easily available on Amazon. I recommend Brontedolci brand for the best flavor.
This gelato is Sicilian-style, meaning you use cornstarch to thicken gelato base, rather than egg yolks. This egg-free ice cream really lets the pistachio flavor shine without being overwhelmed by the taste of eggs. Cornstarch also works as a stabilizer to prevent ice crystals from forming, making the texture smooth and creamy.
I urge you to check out some of my other ice cream creations. Strawberry Balsamic Ice Cream is such a fun twist on strawberry ice cream and would level up any summer dinner party. Eleven Madison Park inspired this Milk and Honey Ice Cream, which includes a to-die-for milk crumble. Salted Chocolate Olive Oil Ice Cream takes me back to another unforgettable restaurant experience.
Ingredients Notes
- Italian Pistachio Cream - Also known as Crema di Pistacchio is a rich, sweetened nut spread, similar in texture to Nutella. I recommend Brontedolci brand, which you can find on amazon. Do not substitute with pistachio butter, as this is a much different product.
- Lemon - This is an optional ingredient, but just a few drops really helps brighten the flavor of the gelato. I wouldn't buy a lemon solely for this recipe, but if you have one on hand, I recommend adding it. It's best to add after the ice cream base cools, to retain the most flavor.
Recipe Steps
Tips and FAQs
- Buy a good quality Italian pistachio cream, such as Brontedolci for the flavor base.
- Make sure the cornstarch is fully dissolved in the milk when you make the slurry. Whisk frequently while cooking to avoid lumps. If there are lumps in your milk base, strain in a fine mesh sieve before whisking in the pistachio cream.
The ingredients in pistachio gelato include pistachio cream, whole milk, heavy cream, granulated sugar and salt. A small amount of lemon can be used to enhance the flavors.
Egg yolks are often used as an emulsifier in gelato, however, Sicilian style gelato uses cornstarch instead of eggs.
Serving Suggestions
- Fruit - Top with fresh, macerated or cooked summer fruit, such as strawberries, raspberries, cherries or apricots. Jarred Amarena cherries are another great option.
- Nuts - Add chopped pistachios on top. I like to use roasted, salted pistachios.
- Chocolate - Add shavings of chocolate or chocolate sauce on top. Dark, milk or white chocolate all pair well.
- Whipped cream - Homemade whipped cream always makes ice cream even better.
- Caramel sauce - This is a classic ice cream topping. Use homemade or store bought.
- Affogato - Pour over hot espresso for this aptly named "drowned" dessert.
- Ice cream sandwich - Scoop the Gelato al Pistacchio inside a brioche roll for a Sicilian-style treat.
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Easy Pistachio Gelato (Egg-Free, 10-Minute Recipe)
- Total Time: 12 minutes
- Yield: 6 servings
Description
You'll only need 10 minutes to prepare this creamy Pistachio Gelato! It's Sicilian-style, so no eggs are required.
Ingredients
6.7oz (190g) Pistachio sweet cream (crema di pistacchio dolce)
2 cups whole milk, divided
½ cup heavy cream
¼ cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon Diamond Crystal Kosher Salt (⅛ teaspoon table salt)
A few drops of lemon juice (~⅛ teaspoon or to taste), optional
Instructions
- Spoon pistachio paste into a large bowl. Set aside.
- Add 1 ¾ cup of whole milk, the heavy cream and the sugar to a medium sized saucepan and bring to a simmer, whisking occasionally.
- Meanwhile, whisk together the cornstarch with the remaining ¼ cup of whole milk in a small bowl to create a slurry. Pour slurry into the simmering milk mixture while whisking. Bring to a gentle boil for about 2 minutes until fully thickened, while constantly whisking to prevent any lumps.
- Pour the gelato base into the bowl with the pistachio paste and whisk to combine. Stir in salt. Cool completely at room temperature over a wire rack, stirring occasionally. Stir in lemon juice, if using. Transfer to the fridge to chill for at least 4 hours or up to overnight. Freeze in an ice cream machine according to the manufacturer's directions. Store in the freezer. Enjoy.
Notes
I used Brontedolci brand Sicilian pistachio cream, which is amazing quality and available on Amazon. I also tested this recipe with Sicania brand pistachio cream and it turned out great. Sicania comes in a 7oz container, so you can use the entire jar instead of measuring 6.7oz.
If you have lemons on hand, I recommend adding a few drops to brighten up the flavor, but this is not entirely necessary.
After freezing in your ice cream machine, you can eat immediately for a soft-serve texture or allow to firm up for about 2 hours in your freezer, for the perfect texture which won’t immediately melt.
The gelato can be stored in an airtight container in your freezer for about one month without significantly sacrificing quality, however, I recommend eating within 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Simmer, Freeze
- Cuisine: Italian
Nutrition
- Serving Size: ½ cup
- Calories: 288
- Sugar: 32g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 18mg
Jess says
This recipe looks so good! I’m looking to make a pistachio ice cream with almond, vanilla, and caramel. Could this recipe handle extra almond extract / vanilla extract? Or could that overpower the current flavor?
Sabrina Russo says
Hi Jess! That sounds delicious. I think it could handle extra almond extract but I'd add in small increments, like 1/8 to 1/4 tsp. Let me know how it turns out!
simple cooking recipes says
Reblogged this on simple cooking recipes and commented:
you will love this recipe , make sure to follow Sabrina she has a good blog
Fida | Sweet and Savoury Pursuits says
Love pistachio ice cream, I'm definitely making this recipe as soon I can make room in my freezer for another container!
Sabrina says
I love it too! Hope you enjoy the recipe, Fida!
Deb says
Looks delicious! I can't wait to make this.
Sabrina says
Thanks so much, Deb!
Thalia @ butter and brioche says
pistachio ice cream is one of my favourite flavours too, but i never have made it myself before! thanks for the idea!
Sabrina says
Thanks, Thalia 🙂
Nandini says
I love any ice creams with nuts and your pictures are very beautiful Sabrina 🙂
Sabrina says
Thank you, Nandini 🙂
simplydeliciousfood says
Yummo! This looks amazing. I love all things pistachio!
Sabrina says
Thanks so much, Alida! I love all things pistachio, too 🙂
Emma says
Pistachio is probably my favourite too! Perfect for the summer and some warm weather 🙂
Sabrina says
I agree! Thanks, Emma 🙂
Seena Koshy says
wow, so yummy ice cream..
Sabrina says
Thanks, Seena 🙂
amallia says
Pistachio ice cream is my favorite. Perfect for sunny day. Nice pictures!
Sabrina says
Thanks so much, Amalia!
Marissa (@pinchandswirl) says
I'm with you, pistachio is one of my all-time favorite ice cream flavors, but I've never made it at home. Pinned this recipe to try!
Sabrina says
Thanks so much, Marissa! Hope you get a chance to try it!
Nicole @ Young, Broke and Hungry says
Yummm! Nothing is better than a huge scoop of homemade pistachio ice cream on a hot summer day.
Sabrina says
I agree :). Thanks, Nicole!