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Pistachio Pudding Homemade Ice Cream

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:

  • 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:

three images showing steps to make pistachio pudding homemade ice cream with text that says whisk together all ingredients, chill for at least 2 hours in the refrigerator, pour into ice cream maker
three images showing steps to make pistachio pudding homemade ice cream with text that says process for 15 to 20 minutes or until thick, place in a freezer-safe container, cover, freeze for several hours until firm

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.

close up of pistachio pudding homemade ice cream in ice cream 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:

spoonful of pistachio pudding homemade ice cream being taken out of bowl

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!

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pistachio pudding homemade ice cream in a clear bowl with a spoon

Pistachio Pudding Homemade Ice Cream

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!
4.64 from 11 votes
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Author: Michelle / Now Cook This!
Prep Time: 5 minutes
Cook Time: 20 minutes
Chill Time (Plus Additional Freeze Time): 6 hours
Total Time: 6 hours 25 minutes
Servings: 8 Servings (½ cup each)
Estimated Calories: 325

Ingredients

  • 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

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!
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Recipe Rating




Tish

Friday 10th of June 2022

What ice cream machine would you recommend? I've been looking in to buying one specifically to make pistachio ice cream. I don’t like the texture of nuts in ice cream and figured if I made it myself then I could have it without the nuts. I could just sift them out of the pudding mix before making the recipe.

Michelle

Friday 10th of June 2022

Hi there, Tish! To be honest, I haven't tested a bunch of ice cream makers, so it would be hard for me to make a specific recommendation (sorry!). I've been using the same 1-quart Krups La Glacière (model #337) machine for years. I love it, and it works great (but it's from the early '90s, and I'm not sure if that company even makes ice cream machines anymore). I would suggest getting a higher-quality machine, though.

Rita

Thursday 14th of October 2021

Made today for my 3yr old gbaby. I had to strain the pistachios out because she only likes smooth ice cream with no surprises. It is absolutely perfect. I improvised a little with the milk to use what I have on hand. Used 1c. 2% milk, 1c. 1/2&1/2, 1c. heavy cream. I questioned the almond extract for her, but it is not overpowering and really finishes out the flavor well. Will absolutely make again and again! Thank you!!

Michelle

Thursday 14th of October 2021

Hi, Rita! I'm so thrilled that you both enjoyed the ice cream, and I love that you went with using the milk/cream that you already had! Thank you for taking the time to comment and rate the recipe!

Jade Eaves

Sunday 1st of August 2021

I have had pistachio pudding mix in my cupboard for a while, and decided to give this a try. Wow! So good. I love soft, creamy ice cream and this certainly is that. Like some of your other reviewers, it now makes me want to try some other pudding mixes as well to try some different flavors. Thanks for posting this recipe.

Michelle

Monday 2nd of August 2021

Thank you for your rating and review, Jade! I'm so happy that you enjoyed the ice cream!

Shelley Boulet

Friday 25th of June 2021

I first tried this recipe with the pistachio pudding and it was so delicious I wanted to try it with other flavors. I decided to make a pralines and cream version. In doing so I made a delicious mistake. Instead of using vanilla pudding I accidentally grabbed banana cream pie pudding and it turned out amazing!!!!! The ice cream was so creamy with a subtle banana flavor and then I added swirls of caramel sauce and candied pecans … OMG!!

Michelle

Friday 25th of June 2021

Hey, Shelley! I'm so glad you enjoyed the ice cream and, WOW, your pralines and cream version sounds incredible! I am definitely going to try it asap! Thanks for sharing, and thanks for taking the time to comment and rate the recipe!

Debbie

Sunday 3rd of January 2021

I made a semi-sugar free version and it worked perfection. I even used the Kitchen Aid Ice cream maker and it worked perfectly. Instead of whole milk I used 3/4 of light milk (2%) and 1/4 half and half (chilled). For the sugar I used the Truvia Cane Sugar Blend (since Im not a huge fan of 100% sweetener). As far as the pudding I used the Jello Sugar Free Pistachio (only 1 box! Even though in the recipe it says 3oz and the sugar free box says 1oz). The rest just the same in terms of almond and vanilla extract. The consistency was perfect and the taste incredible. As a diabetic it didnt raise my blood sugar tremendously so 100% recomendad. :)

Michelle

Sunday 3rd of January 2021

Thank you, Debbie! I'm so happy that you enjoyed the ice cream! Also, thanks for sharing your success in making the recipe semi-sugar-free, as I'm sure there are some readers who might want to make it that way!