Chocolate Swirl Pistachio Ice Cream

Chocolate swirl pistachio ice cream might just become your new favorite summer dessert! This homemade no-churn ice cream recipe is a popular method because it doesn’t require an ice cream maker. Make a 2-ingredient chocolate ganache and swirl it with a creamy, salty-sweet pistachio ice cream base. It’s ready to eat after 8 hours of freezing.

I often say pistachio is an underrated flavor in the dessert world. The nuts themselves are certainly delicious as a snack, but even better when they get a turn in the spotlight as the main flavor in a sweet treat like pistachio cake or pistachio cookies! I mean, have you tried these pistachio cupcakes with strawberry buttercream? Yum!!

But my favorite way to enjoy pistachio flavor in the summer months is definitely in ice cream. So when the weather warms up and I need a break from the oven (and, honestly, my oven probably needs a break from me!), I make pistachio ice cream. And for reasons that don’t require any explanation, I included chocolate. Obviously!

I don’t own an ice cream maker, but that’s not a problem thanks to this wonderful no-churn method… have you tried it before? It’s the same one we use to make blueberry crumble ice cream!

Here’s Why You’ll Love This No-Churn Ice Cream

• Extra creamy ice cream studded with crunchy bits of pistachios and chocolate chips
• Flavored with real pistachios and pure vanilla and almond extracts
• Thick fudgy ribbon of chocolate swirled throughout
• Ready to eat after 8 hours in the freezer (but keeps for weeks in there!)
• A naturally gluten-free dessert recipe
• No ice cream maker required!

3 Parts to Chocolate Swirl Pistachio Ice Cream

1. Chocolate Ganache: Just 2 ingredients: heavy cream and chocolate.
2. Pistachio Ice Cream Base: In addition to roasted pistachios, you need heavy cream, sweetened condensed milk (the magic ingredient for no-churn ice cream), and vanilla and almond extracts.
3. Add-ins: chopped pistachios and chocolate chips (optional for added texture, if you like chunks in your ice cream!)

Make the 2-Ingredient Chocolate Ganache First

I won’t go into a lot of detail about how to make the ganache because I have a complete chocolate ganache tutorial for you. You need just 2 ingredients: chocolate and warm heavy cream.

You can chop up a chocolate baking bar, or if you have high-quality chocolate chips (such as Guittard brand or these fancy Belgian chocolate chips), those will work here too. I usually use semi-sweet chocolate, but you can use dark or milk chocolate, whatever your preference is.

Once your ganache is smooth, set it aside at room temperature to thicken while you make the…

Pistachio Ice Cream Base

Use a food processor to grind shelled (out of shell), roasted pistachios into fine little crumbs. This is how we start pistachio cookies, too. After grinding, you’re looking for a powdery, crumbly consistency. Don’t walk away from the food processor, or else you might end up with pistachio butter!

Can I Use Salted or Raw Pistachios? Yes, salted pistachios are great here and will add a lovely sweet/salty flavor. If you can’t find roasted pistachios, you can use raw, or take the step to toast them in the oven (just scatter them on a baking sheet and pop them in a 300°F (149°C) oven for about 8 minutes) before you grind them, for that roasty-toasty flavor. Let cool completely before grinding.

This ice cream base comes from the Martha Stewart’s popular no-churn method, and it’s simply 1 can of sweetened condensed milk and 2 cups (1 pint) of heavy cream. The sweetened condensed milk adds a silky creamy texture as well as sweetness.

Start by whipping the heavy cream into stiff peaks, a little stiffer than when we make homemade whipped cream, like this:

Add in the ground pistachios, sweetened condensed milk, and vanilla and almond extracts. (By the way, did you know that pistachio ice cream is almost always flavored with almond extract? It enhances the pistachio flavor, which is quite subtle on its own.)

Beat on low speed (or fold by hand with a silicone spatula) until everything is combined, like this:

Do I Add Food Coloring? You don’t have to. Pistachio ice cream is a very pale shade of green that actually looks a bit yellow. Using roasted pistachios may make for a darker color, too. If you want a more vibrant shade of green, add a small drop or 2 of green gel food coloring. (I used Leaf Green.)

Let’s Assemble

Spoon and spread about half of the ice cream mixture into a loaf pan or other deep bowl/pan. Super flexible recipe here; use whatever deep pan you have, as long as it’s freezer-safe. I usually use a loaf pan—it works great.

Spoon dollops of the thickened chocolate ganache over top of the ice cream layer.

Spoon and spread the rest of the ice cream mixture over the ganache, then top with the remaining ganache. Use a knife to gently swirl everything together, so you get a ribbon of chocolate throughout the ice cream.

For added texture, sprinkle some chopped chocolate and pistachios on top.

Cover and freeze for at least 6 hours; however, I find the ice cream has the BEST texture when frozen for about 8 hours or even overnight.

That’s it. Homemade ice cream has never been easier!

If you have any leftover heavy cream, go ahead and whip up some fresh whipped cream or hot fudge sauce for on top!

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