Pistachio Gelato Recipe (2024)

Published: May 24, 2023 Updated: Nov 15, 2023 Author: Roxana Begum· This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Indulge in creamy and incredibly flavorful pistachio gelato with this easy recipe. Discover my secrets to maximize the richness, flavor, and color of the pistachios in this nutty treat.

Table of Contents

Pistachio Gelato: A Heavenly Frozen Delight

Pistachio gelato is a classic and popular flavor like nocciola gelato (hazelnut gelato). And this recipe uses plenty of real pistachios, producing a gelato with a sweet and nutty taste.

Real pistachio gelato may not have a vibrant green hue due to natural color variations in the nuts, ranging from green to brown. It is certainly not going to look like green tea ice cream. Although, I did find bright green Persian pistachios online for my amazing saffron ice cream.

Gelato is creamier, smoother, and denser than traditional ice cream, thanks to less fat and air incorporation. Also, the higher milk solids content allows for less sugar, and a slightly warmer serving temperature enhances the flavors.

Thickeners like egg yolks or corn starch stabilize the gelato base. But in Sicily, renowned for its pistachios, corn starch is the preferred choice to ensure a pure pistachio taste without any eggy notes.

Further, ready-made pistachio paste is available online, preferably made with flavorful Bronte pistachios from Sicily. Choose pistachio paste rather than "pistachio cream" for a higher pistachio content.

Homemade pistachio paste is easy to make, if you follow my tips. Also, consider enhancing the flavor and color with a touch of pistachio oil, that is readily available online.

Surprisingly, peeling pistachios is not as tedious as one might imagine. Because a quick blanching process (and rubbing between kitchen towels) helps loosen the skins and softens the pistachios, making them blend smoothly into a delicious paste.

Recipe Ingredients

Choose the finest ingredients for the best pistachio gelato.

Shelled unsalted pistachios: Use fresh, high-quality pistachios for exceptional flavor and vibrant color. I got mine online from nuts.com (not sponsored).
Whole milk: The higher fat content provides a rich and creamy texture for a smooth gelato base.
Sugar: Essential for proper texture and taste. You can’t lower this beyond a certain level without compromising on the gelato consistency. Pistachios add a naturally sweet taste, so we will need less sugar than the standard amount.
Corn starch: Acts as a natural stabilizer for ideal thickness and creamy consistency instead of eggs.
Heavy cream: The fat content in heavy cream enhances the richness and creaminess, giving the gelato a smooth texture.
A pinch of salt: Balances flavors, intensifies sweetness and the pistachio taste.
Pistachio extract: Adds depth and complexity to the gelato. It is easy to find online. Substitute with a drop of almond extract along with pistachio oil (also adds some color, I used La Tourangelle brand). You can try vanilla extract, but that doesn’t enhance the nutty flavor.

How To Make Pistachio Gelato

Here is a brief overview of the step-by-step process. **Full recipe is at the end of blog post.

Prep pistachios: Boil water, add nuts, simmer and drain. Rub the pistachios between kitchen towels to remove skins.
Blend pistachios: Combine pistachios with milk and blend. Refrigerate overnight.
Strain mixture: Pour the chilled pistachio-milk through cheesecloth or a nut bag to remove solids. I did not do this as my vitamix blends pretty smooth.
Thicken pistachio milk: Do this only if nut milk is not thick like a flowing custard. Heat pistachio milk mixture and stir in corn starch-milk paste. Simmer until thick and then cool.
Add sugar, flavorings and cream: Stir in sugar, remaining milk, salt, flavor extract and heavy cream.
Chill mixture: Refrigerate or use an ice bath.
Freeze gelato: Follow ice cream maker's instructions, optionally add ground pistachios.

Top Tips

Blanch and skin pistachios for vibrant green color and smooth texture.

Chill the pistachio-milk mixture overnight to intensify the nutty flavor.

Strain nut milk through cheesecloth or a nut bag if it's not smooth enough. But I did not do this as my vitamix blends it pretty smooth and thick.

Use corn starch to achieve the desired flowing custard-like consistency if the nut milk is not thick.

How To Serve

Enjoy your pistachio gelato with these serving suggestions. Thaw at room temperature or in the refrigerator to soften it before serving.

Savor the rich and creamy gelato as is or top with roasted pistachios or crushed praline for added crunch and nutty flavor.
Serve with biscotti, pistachio tuiles, cones, waffle cups, or wafers for a delightful contrast in textures.
Make a pistachio affogato by topping the gelato with a shot of hot espresso. The contrast in flavors and temperatures is delicious.
Try garnishing with whipped cream, dark chocolate shavings, caramel sauce or chocolate sauce. The hint of bitterness complements the sweet gelato.
Drizzle with homemade pistachio sauce for an intensified pistachio flavor.

Variations

This pistachio gelato is vegetarian, gluten free, egg free, low sodium and soy free. Below are a few suggestions, some of which I have not tried.

Vegan/Dairy-Free: Substitute dairy milk with full fat coconut milk (the one you get in cans) and replace heavy cream with plant-based alternatives. But these products may add hints of other flavors.
Refined Sugar-Free: Try honey or maple syrup as we did for the maple ice cream. For a low-calorie, low-carb alternative that maintains creaminess, try allulose. It's a natural sugar substitute that functions like sugar in ice cream recipes without being fully digested.
Flavors: Experiment with flavors like cardamom, rose water, saffron, or vanilla.

Recommended Equipment

Ice Cream Maker: Opt for the ICE-100 Cuisinart model with a built-in compressor for convenient ice cream making without freezing the bowl or chilling the mixture overnight.
Ice Cream Container: Keep your ice cream soft and prevent ice crystal formation with the double-walled Tovolo ice cream tubs.
Vitamix: Ideal for this recipe, this high-speed blender effortlessly grinds nuts into a smooth paste. The thick mixture requires no straining or thickening. Alternatively, consider nut butter makers for achieving a super smooth nut paste at home.
Nut Bag: I use this pro quality nut bag. It really works very well to quickly make nut milk at home. And is not expensive at all.

Recipe FAQs

How long can I store pistachio gelato in the freezer?

Pistachio gelato can be stored in the freezer for up to 2-3 months. Place it in an airtight ice cream container with parchment paper on top to prevent ice crystal formation. If possible, store it in the door section of your freezer as the temperature is slightly warmer.

Can I use roasted and salted pistachios for the gelato?

Yes, you can, but be cautious of the saltiness. Also you may want to skip the added salt in the recipe.

Can I make pistachio gelato without an ice cream maker?

While the result won't be the same, you can try freezing the mixture in a shallow container, stirring every half hour (to break the ice crystals ) until creamy.

How to make a quick and easier pistachio gelato?

Whip 2 cups of heavy cream until stiff peaks form. Gradually fold in a can of condensed milk and stir in pistachio paste. Freeze the mixture using an ice cream maker or the method mentioned above.

How can I achieve a smoother texture in my gelato?

Soak the blanched pistachios in milk overnight and blend in a high-speed blender like Vitamix. Strain the mixture through cheesecloth or a nut bag, if the mixture is grainy. Thicken the gelato base if it is not already like a flowing custard.

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★DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

5 from 1 vote