Pistachio Ice Cream
I don’t know if you love pistachio ice cream, but I’m obsessed with it. The other day, I shared my Gluten-Free Pistachio Meringue Cake on Instagram and asked what you’d love to see on top. One person suggested pistachio ice cream — and I took that as a challenge I was more than happy to accept.
Pistachio is one of my favorite flavors, and I wanted to create something smooth, luxurious, and packed with real pistachio flavor — but still easy to make at home. I usually need a few test rounds to get a new recipe just right, but this one? It was a wow moment from the very first spoonful. So soft, so creamy, and honestly as silky as a proper gelato.
The base is made with mascarpone, sweetened condensed milk, skim milk powder, sea salt, and lots of vanilla.
But the real secret? My homemade pistachio paste. I gently warm the pistachios in the oven at a low temperature — 120°C (250°F) for about 45 minutes — just to draw out moisture without toasting them. It keeps the color vibrant and the flavor delicate and pure. Once blended and folded into the base, it thickens beautifully and gives the ice cream that dreamy, velvety texture.
And paired with the pistachio meringue cake? It’s next-level. You’re going to love it.
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