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4.64 from 11 votes

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!
Prep Time5 mins
Cook Time20 mins
Chill Time (Plus Additional Freeze Time)6 hrs
Total Time6 hrs 25 mins
Servings: 8 Servings (½ cup each)
Calories: 325kcal
Author: Michelle / Now Cook This!


  • 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. 

Recipe 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!
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