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!
☘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?” Holy crap. Best. Idea. Ever.
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:
- Heavy cream
- Instant pistachio pudding mix
- Almond extract
- Vanilla extract
SPECIAL EQUIPMENT NEEDED:
- Ice cream maker (1.5-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!
Pistachio Pudding Homemade Ice Cream
- 1 cup whole milk
- 2 cups heavy cream
- ½ cup sugar
- 1 (3.4-ounce) package pistachio instant pudding
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- First things first: make sure the bowl of your ice cream maker is thoroughly frozen before beginning! You will need a 1.5-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.
- 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!