There is something timeless about pistachio ice cream. Its creamy, nutty flavor evokes memories of warm summer afternoons, family get-togethers, and that pure sense of excitement when the ice cream truck would turn the corner. One of the most beloved versions is the Häagen-Dazs Pistachio Ice Cream — a luxurious treat that many of us first discovered on special occasions or late-night cravings.

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Growing up, pistachio ice cream always felt a little more “grown-up” than classic vanilla or chocolate. It had a subtle elegance, a whisper of far-off places where pistachios are harvested by hand under golden skies. The Häagen-Dazs version elevates that memory, offering a rich, dense, and flavor-packed spoonful that feels indulgent and homey at the same time.

Making this Häagen-Dazs Pistachio Ice Cream at home brings that magic right to your kitchen. Whether you are making it for a summer barbecue, a cozy movie night, or just because, this recipe is a heartfelt journey back to those cherished memories.

Why You’ll Love This Recipe:

Authentic, creamy flavor that mirrors the original Häagen-Dazs experience
Simple, wholesome ingredients
Perfect for pistachio lovers and homemade ice cream enthusiasts
An elegant dessert for any season

INGREDIENTS YOU’LL NEED:

1 cup shelled pistachios, unsalted
¾ cup granulated sugar
2 cups heavy cream
1 cup whole milk
5 large egg yolks
1 teaspoon pure vanilla extract
⅛ teaspoon almond extract (optional for extra depth)

HOW TO MAKE Häagen-Dazs Pistachio Ice Cream:

Step-by-Step Instructions:

Prepare the Pistachios:
Start by finely grinding ½ cup of pistachios in a food processor until they resemble a coarse meal. Keep the remaining ½ cup coarsely chopped to add texture to the ice cream later.
Make the Ice Cream Base:
In a medium saucepan, combine the milk and ground pistachios. Bring to a gentle simmer over medium heat, stirring occasionally. Once heated, remove from the heat and let the mixture steep for about 30 minutes to develop that signature pistachio flavor.
Whisk the Yolks and Sugar:
In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened. This step is where the creamy magic begins.
Temper the Yolks:
Gradually whisk about 1 cup of the warm pistachio milk into the yolks to temper them, preventing any scrambling. Then, slowly pour the yolk mixture back into the saucepan with the remaining milk.

Cook the Custard:
Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This will take about 5–7 minutes. Be patient and keep stirring to avoid curdling.
Strain and Chill:
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or coarse nut bits. Stir in the heavy cream, vanilla extract, and almond extract if using. Cover and chill the mixture in the refrigerator for at least 4 hours or overnight.
Churn the Ice Cream:
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add the chopped pistachios for that delightful crunch.
Freeze and Serve:
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up. When ready, scoop and enjoy the blissful, nutty delight of homemade Häagen-Dazs Pistachio Ice Cream.

HELPFUL TIPS:

Always use unsalted pistachios to control the flavor balance.
Chill the custard thoroughly before churning to get a smooth texture.
If you like a greener hue, a tiny drop of natural food coloring can be added, but traditionally, pistachio ice cream is a soft, natural beige-green.

DETAILS:

Prep Time: 45 minutes (plus chilling and freezing)
Cook Time: 10 minutes
Total Time: About 6 hours (including chilling and freezing)
Yield: About 1 quart
Category: Dessert
Method: Churned
Cuisine: American
Diet: Vegetarian

NOTES:

If you prefer a softer serve, enjoy the ice cream shortly after churning.
For extra flavor, lightly toast the pistachios before grinding.

NUTRITIONAL INFORMATION (Per Serving):

Calories: 310
Fat: 23g
Saturated Fat: 12g
Carbohydrates: 22g
Sugar: 18g
Protein: 5g

FREQUENTLY ASKED QUESTIONS:

Can I make this without an ice cream maker?
Yes! After chilling the custard, pour it into a shallow dish, freeze for about an hour, and then whisk vigorously every 30 minutes until firm.

Is there a dairy-free version?
You can swap heavy cream and milk with coconut milk and almond milk, though the flavor will be slightly different.

How strong is the pistachio flavor?
This recipe offers a balanced, authentic pistachio flavor — neither overpowering nor too mild.

STORAGE INSTRUCTIONS:

Store your homemade Häagen-Dazs Pistachio Ice Cream in an airtight container in the freezer. It will stay fresh for up to 2 weeks. Let it sit at room temperature for 5 minutes before scooping for the perfect texture.

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Conclusion:

Making your own Häagen-Dazs Pistachio Ice Cream at home is more than just a kitchen project — it is a chance to recreate cherished memories and create new ones. With its smooth, rich texture and deep pistachio flavor, each scoop brings a touch of nostalgic comfort and gourmet indulgence. Once you make it, you may never look at store-bought ice cream the same way again.

Häagen-Dazs Pistachio Ice Cream

Author: Charlotte B.

Print Recipe

Description

Ingredients

Scale

1 cup shelled pistachios, unsalted

¾ cup granulated sugar

2 cups heavy cream

1 cup whole milk

5 large egg yolks

1 teaspoon pure vanilla extract

⅛ teaspoon almond extract (optional for extra depth)

Instructions

Prepare the Pistachios:
Start by finely grinding ½ cup of pistachios in a food processor until they resemble a coarse meal. Keep the remaining ½ cup coarsely chopped to add texture to the ice cream later.
Make the Ice Cream Base:
In a medium saucepan, combine the milk and ground pistachios. Bring to a gentle simmer over medium heat, stirring occasionally. Once heated, remove from the heat and let the mixture steep for about 30 minutes to develop that signature pistachio flavor.
Whisk the Yolks and Sugar:
In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened. This step is where the creamy magic begins.
Temper the Yolks:
Gradually whisk about 1 cup of the warm pistachio milk into the yolks to temper them, preventing any scrambling. Then, slowly pour the yolk mixture back into the saucepan with the remaining milk.
Cook the Custard:
Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This will take about 5–7 minutes. Be patient and keep stirring to avoid curdling.
Strain and Chill:
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or coarse nut bits. Stir in the heavy cream, vanilla extract, and almond extract if using. Cover and chill the mixture in the refrigerator for at least 4 hours or overnight.
Churn the Ice Cream:
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add the chopped pistachios for that delightful crunch.
Freeze and Serve:
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up. When ready, scoop and enjoy the blissful, nutty delight of homemade Häagen-Dazs Pistachio Ice Cream.

Notes

If you prefer a softer serve, enjoy the ice cream shortly after churning.
For extra flavor, lightly toast the pistachios before grinding.