Roasted Pistachio Ice Cream

I have never had pistachio ice cream. Or a pistachio muffin. Or any other neon green food claiming to be pistachio flavored. The first time I tried a pistachio was in 8th grade. I was on vacation with a friend and her family. I had braces on. Now I wasn’t a very good braces-wearer. I broken brackets off all the time.

Roasted Pistachio Ice Cream

My orthodontist was always on my case about it. I had learned how to eat almonds without breaking off brackets, so I figured I could handle a pistachio. I figured wrong. I only ate one pistachio, and I wasn’t overly impressed. Plus I got another lecture at my next orthodontist appointment, so all around pistachios just aren’t my thing…

Roasted Pistachio Ice Cream

Hubby on the other hand, loves all things pistachio. They’re one of his favorite nuts to snack on. He loves them so much that every for Christmas, his mom still gives him a 5 lb bag of pistachios. She’s been doing that since he was a boy.

Roasted Pistachio Ice Cream

So when I told him I was making some pistachio ice cream, he got really excited. See, I just recently ordered Jeni’s Splendid Ice Creams at Home, and after browsing through all the recipes (and flagging most of them), I decided on this roasted pistachio ice cream to be the first recipe to try. Not sure what the motivation was, but I’m glad I went with it.

One thing you’ll notice is that it’s not bright green. The pistachios turned a darker brown through the roasting process. I opted to add chunks of roasted pistachios in the ice cream as well to give it some texture.

Roasted Pistachio Ice Cream

Having never tasted pistachio ice cream, I can’t really comment on how it compares. What I can tell you is that this ice cream is like a salty peanut buttery ice cream (if your peanut butter was made with roasted pistachios). You guys know I love all things salty and sweet and this stuff definitely hits the mark. Based on the success of this recipe, I can gaurantee you’ll be seeing more of Jeni’s recipes on my blog this summer.

One Year Ago: Balsamic Basil Strawberry Shortcake
Two Years Ago: Golden Snitch Cake Pops and Butterbeer Recipe
Three Years Ago: French Silk Pie
Four Years Ago: Buttermilk Cupcakes with Chocolate Swiss Meringue Buttercream

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Roasted Pistachio Ice Cream

Yield: ~1 Quart


1 cup shelled unsalted pistachios, divided in half
2 cups whole milk - I used coconut milk
1 Tbsp plus 1 tsp cornstarch
1 1/2 oz (3 Tbsp) cream cheese, softened
1/2 tsp fine sea salt
1 1/4 cups heavy cream - I used coconut milk
2/3 cup sugar
2 Tbsp light corn syrup
1/2 tsp almond extract


Preheat oven to 350F.

Spread pistacios onto a small baking sheet and toast in oven for 10-12 minutes, until fragrant and starting to turn brown. Remove from oven.

Roughly chop 1/2 cup roasted pistachios and reserve for mixing in later. Place the other 1/2 cup in a food processor and process until you get a smooth paste.

In a small bowl, make a slurry with 2 Tbsp of milk and the cornstarch. Set aside.

In a medium bowl, whisk the cream cheese, pistachio paste, and salt.

Combine the remaining milk, cream, sugar, and corn syrup in a 4-qt saucepan. Bring to boil over med-high heat and boil for 4 minutes. Remove from heat and whisk in slurry.

Bring mixture back to a boil over med-high heat and cook until slightly thickened (~1 minute). Remove from heat.

Whisk the hot milk mixture in to the cream cheese mixture until smooth. Refrigerate at least 4 hours, or overnight, until completely cool.

Process in ice cream maker according to manufacturer's instructions. Add the almond extract after adding the ice cream to the ice cream maker.

Layer the ice cream with chopped pistachios in a storage container and freeze until firm, at least 4 hours.

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12 Responses to “Mint Chip Ice Cream”

  1. #
    Ashley Bee (Quarter Life Crisis Cuisine) — July 24, 2013 at 12:12 pm

    Ohh I love that it’s an all-natural mint flavor. So much better than the fake stuff.

    • beantownbaker — July 24th, 2013 @ 12:53 pm

      I agree. Hubby likes to give me a hard time by calling me a food snob for trying to avoid fake stuff in everything we eat. I figure, it’s worth the effort. And the name calling 😉

  2. #
    Jennifer @ Peanut Butter and Peppers — July 25, 2013 at 5:54 am

    Ohhh, I love mint chocolate chip! Love that you used coconut milk in it!

  3. #
    Nutmeg nanny — July 27, 2013 at 8:19 pm

    Yummy 🙂 my mother would love this, mint chip has always been her favorite! Can’t wait to try this recipe!

    • beantownbaker — July 30th, 2013 @ 5:48 pm

      I can’t believe you’re commenting on blogs while at a blogging conference. Overachiever 😛

  4. #
    madscar — July 29, 2013 at 3:28 am

    Love it! This is amazing 🙂

  5. #
    Shannon — July 31, 2013 at 12:01 pm

    for some reason your blog stopped updating in feedly 🙁 corrected and now to catch up on all the deliciousness! i just made a fresh mint ice cream as well, but i like how you used coconut milk. will be doing that next time 🙂

    • beantownbaker — August 1st, 2013 @ 3:17 pm

      I know – I realized that too. But it’s working again now. Not sure if it was a Feedly issue or something on my end…

  6. #
    Allison — July 31, 2013 at 8:14 pm

    Really good! I may have steeped the mint too long.. A little earthy. Will try again!

    • beantownbaker — August 1st, 2013 @ 3:18 pm

      Oh bummer! I’ve never had ice cream that I’d call “earthy”…

  7. #
    TF620 — August 9, 2013 at 6:00 pm

    Would you consider doing a mint chocolate chip ice cream with goat’s milk? Or do you think the “goaty” would show through too much?

    • beantownbaker — August 10th, 2013 @ 9:36 am

      Interesting idea. I think it would be good. This ice cream was very minty, so I think it would mask the goatiness of the milk.

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