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Chocolate and pistachio ice cream with a creamy texture and crunchy pistachios on top.

Chocolate Pistachio Ice Cream Recipe – Creamy & Nutty Delight

Indulge in creamy chocolate and pistachio ice cream. A rich, chocolatey dessert with the perfect crunch of pistachios. Easy to make and utterly delicious!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 People
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 oz dark chocolate chopped
  • 1/2 cup shelled pistachios roughly chopped
  • 1 tsp vanilla extract
  • Pinch of salt

Equipment

  • Medium saucepan
  • Ice cream maker
  • Whisk
  • Airtight container
  • Knife and cutting board (for chopping pistachios and chocolate)

Method
 

  1. Prepare the Chocolate Base:
  2. In a medium saucepan, whisk together milk, sugar, cocoa powder, and a pinch of salt over medium heat. Stir until the mixture is warm and the sugar is dissolved. Remove from heat and stir in chopped dark chocolate until completely melted and smooth.
  3. Add Cream and Vanilla:
  4. Once the chocolate is melted, add the heavy cream and vanilla extract. Whisk until everything is well combined.
  5. Chill the Mixture:
  6. Cover the mixture and refrigerate it for at least 2 hours or until completely cold. This ensures that the ice cream churns properly in the next step.
  7. Churn the Ice Cream:
  8. Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, add the chopped pistachios.
  9. Freeze the Ice Cream:
  10. Transfer the ice cream to an airtight container and freeze for at least 2-4 hours or until firm.
  11. Serve and Enjoy:
  12. Once firm, scoop out the ice cream and enjoy! Serve it in a bowl or cone and top with extra pistachios for a bit more crunch.

Notes

For a sweeter ice cream, you can substitute milk chocolate for dark chocolate.
If you prefer a smoother texture, blend the mixture before churning.
You can make this ice cream ahead of time and store it in the freezer for up to a week. Let it sit at room temperature for a few minutes before scooping to soften.
For a vegan version, substitute the heavy cream and whole milk with coconut cream and almond milk.