Pistachio Pudding Homemade Ice Cream is the most delicious, decadent, silky, super-creamy ice cream ever! I can’t get enough of this stuff. It’s really easy to make (no eggs, no cooking). Plus, you can change it up and make different flavors. You have got to try this!
this recipe
☘Happy St. Patrick’s Day!☘ Since green is the color of the day today, I thought it would be a perfect time to share this wonderfully green and delicious Pistachio Pudding Homemade Ice Cream a.k.a. THE BEST ICE CREAM I HAVE EVER EATEN (yes, I’m shouting…it’s that good!).
It’s weird how I stumble upon recipes sometimes.
A few weeks ago, David and I were having some pistachio pudding (my favorite!) for a late-night snack when he said, “This would make really good ice cream. Do you think we could make vanilla ice cream and put the pudding mix in there?”
Just for the heck of it, I checked around to see if this had been done before. As it turns out, it had, and we aren’t the geniuses we thought we were in that moment, but who cares? We just wanted some kick-a$$ ice cream.
So we gave it a shot and ended up with the most delicious, indulgent, creamy ice cream we’ve ever had, and it’s really easy to make.
There’s no eggs in this ice cream, so you don’t have to cook it. Just mix everything together, chill it, put it in your ice cream maker, freeze it, and done!
I may never buy ice cream again!
INGREDIENTS YOU NEED TO MAKE PISTACHIO PUDDING HOMEMADE ICE CREAM:
Milk
Heavy cream
Sugar
Instant pistachio pudding mix
Almond extract
Vanilla extract
SPECIAL EQUIPMENT NEEDED:
Ice cream maker (1-quart, 1½-quart or larger)
HERE’S A QUICK LOOK AT HOW TO MAKE PISTACHIO PUDDING HOMEMADE ICE CREAM:
The most important thing you need to remember is that the bowl of your ice cream maker must be completely frozen before you begin, so plan ahead! I keep my bowl in the freezer at all times so that it’s always in there and ready to make some ice cream.
The ice cream will be ready to take out of the ice cream machine when it is the consistency of soft-serve ice cream. In my experience of making ice cream, I’ve never been able to get it much firmer than that in the machine.
Now, you can certainly eat it at this point – it’s totally up to you – but if you like a firmer ice cream, you’ll need to freeze it for a few hours. It’s really hard to wait, I know, but then you will have THIS to enjoy:
Oh, and if you want to add any mix-ins to your ice cream (such as chopped pistachios), add them only during the last few minutes of processing in the ice cream maker. You want to add them at the very end so they are just stirred in and don’t get broken apart (and also so you don’t jam up your machine).
If your machine is pretty full, you can stir them in by hand after you take the ice cream out of the machine.
But wait…there’s more! You can absolutely change this up and make different ice cream flavors. Just change the pudding flavor you use, change up the extracts, maybe throw in some mix-ins. Experiment and have fun!
I’ve already done it with chocolate and butterscotch. Amazing! For those, I used 1 teaspoon of vanilla extract and eliminated the almond extract. Coconut, cheesecake, and cookies and cream are next on my list to try.
I hope you try this recipe for Pistachio Pudding Homemade Ice Cream (or any flavor!) and love it as much as I do. Thanks for visiting today!
The most delicious, decadent, silky, super-creamy ice cream ever! It’s really easy to make (no eggs, no cooking). Plus, you can change it up and make different flavors!
Chill Time (Plus Additional Freeze Time): 6 hourshours
Total Time: 6 hourshours25 minutesminutes
Servings: 8Servings (½ cup each)
Estimated Calories: 325
Ingredients
1cupwhole milk
2cupsheavy cream
½cupsugar
1(3.4-ounce) packagepistachio instant pudding
1teaspoonalmond extract
½teaspoonvanilla extract
Instructions
First things first: make sure the bowl of your ice cream maker is thoroughly frozen before beginning! You will need a 1-quart, 1½-quart or larger ice cream maker.
Whisk together all ingredients in a large bowl.
Cover the bowl and place it in the refrigerator to chill for at least two hours (longer is okay).
Following the instructions for your specific ice cream maker, pour the chilled mixture into the ice cream maker and process until thick (about 15 to 20 minutes). It will be ready when it is the consistency of soft ice cream.
For firmer ice cream, transfer the ice cream to a freezer-safe bowl, cover, and put in the freezer for at least 4 hours.
Notes
Be sure to use instant pudding mix as it will dissolve in the cold milk and cream. Pudding that has to be cooked will not dissolve, and the mixture will be lumpy.
If you want to add in any mix-ins, add them to the machine during the last few minutes or stir them in by hand after you remove the ice cream from the machine.
You can make different ice cream flavors with different pudding flavors, extracts, and mix-ins. Experiment and have fun!
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
Lots of ice creams are built on basic custard principles, so it seems obvious that instant pudding mix would make an (almost) instant ice cream base! Combined with a little more sugar, cream, and milk, pudding mix can be whisked up and poured directly into your ice cream maker — no chilling required.
Manufacturers use almond paste for flavor and green food coloring to produce the hue that consumers expect. Better to educate consumers than to dupe them: Make your pistachio ice cream with real pistachios or pistachio paste and inform patrons that the pale-green color is natural and a sign of purity.
Ingredients. SUGAR, MODIFIED CORNSTARCH, ALMONDS, CONTAINS LESS THAN 2% OF DISODIUM PHOSPHATE, TETRASODIUM PYROPHOSPHATE, PISTACHIOS, SALT, ARTIFICIAL COLOR, COTTONSEED OIL, MONO- AND DIGLYCERIDES, ARTIFICIAL FLAVOR, YELLOW 5, YELLOW 6, BLUE 1, BHA AS A PRESERVATIVE.
Pistachio Pudding is a delightful and indulgent dessert that combines the rich and nutty flavor of pistachios with a smooth and creamy texture. This luscious treat is a favorite among dessert enthusiasts and is sure to satisfy any sweet tooth. The key ingredient in pistachio pudding is, of course, pistachios.
This sweet frozen treat is reliant on dairy with a solid fat content, like heavy cream. It's what gives ice cream its rich flavor and smooth, creamy texture. Substitutes like low-fat or skim milk don't freeze as well, seriously lack in flavor, and leave ice cream with an icy texture.
HOW TO SERVE FROZEN PUDDING. After you have everything combined, pour the mixture into a loaf pan or another freezer safe container. You'll need to freeze it for at least 5 hours so it's set into a scoopable consistency similar to ice cream.
Blanching and peeling the pistachios rids them of their fibrous and woody-flavored skins, allowing their true flavor to shine. Gently drying and slowly toasting the pistachios creates a deep and nuanced pistachio flavor that isn't obscured by darker, roasted notes.
So, depending on where you buy pistachio ice cream, the green stuff could be a number of things. If it's a good quality brand, then the green should be bits of naturally green pistachios! Otherwise, as brands try to cut costs in production, many add just pistachio aromas without any pistachios!
Real deal Homemade Pistachio Pudding is one of the most simple, delicious, and underrated desserts out there. Made without any packaged mix, this from-scratch pudding has a nutty and creamy taste and can be utilized in many ways, including digging in with a spoon!
The best Ambrosia Salad recipe is made with pineapple, mandarin oranges, yogurt, mini marshmallows, coconut and whipped cream. This easy side dish has a delicious tropical sweetness and is always a crowd favorite!
The cake is then covered in icing symbolizing a "cover-up", in reference to the Watergate scandal, during which the Nixon administration attempted to cover up its involvement in the 1972 break-in at the Democratic National Committee offices in the Watergate complex.
Pistachio ice cream or pistachio nut ice cream is an ice cream flavor made with pistachio nuts or flavoring. It is often distinctively green in color. Pistachio is also a flavor of sorbet and gelato. Pistachio ice cream is a layer in spumoni.
Pistachios are versatile and nutritious nuts that dietitians have adopted as a valuable addition to diets. They are full of healthy nutrients, including fiber, protein, and antioxidants, and have a creamy, sweet, and lightly crunchy taste that makes them a delicious addition to lots of meals and snacks.
Once the jell-o is set, put it in the ice cream maker. I churned for 18 minutes. It progressed from jell-o ish to having slushy bits, to a very slushy yet firm mixture, kind of with the texture of sorbet.
Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.
Why do people use pudding mix in the Ninja Creami? Adding 2 tablespoons of instant pudding mix (just the powder) helps thicken the ice cream up and adds a super creamy texture!
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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