Maple Pistachio Ice Cream (churn and no churn)

OM Gosh! If you let another summer pass you by without making this Maple Pistachio Ice Cream..., what are you thinking?!! It's simply the best ice cream flavor there is! I promise every spoonful will make you swoon with delight!

I originally shared this recipe back in 2012, but it high time I updated, refresh, and expand upon the way in which you can make this amazing ice cream.

I do hope you'll try this Maple Nut Ice Cream and let me know what you think. You have my word that this will be the best ice cream flavor you've ever made (or eaten) ... or your money back! LOL

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Jump to:

• The ingredient list
• Ingredient information:
• Pure maple syrup vs imitation maple syrup
• To churn or not to churn? That is the question.
• What I wrote about this recipe in 2012:
• Churn-Style Maple Pistachio Ice Cream Recipe
• Top tips for success:
• Can other nuts be used besides pistachios?
• Can imitation maple syrup be used in place of pure maple syrup for the topping?
• How much ice cream does this recipe make?
• Additional ice cream recipes:
• Printable Recipe Card

The ingredient list

The above ingredient image was made using Canva Design. It's one of my very favorite design tools. You don't need to be a food blogger to use Canva. All you need to be is someone who loves designing graphics. Check them out if you're interested and a whole new world of artistic expression will be opened to you.

Ingredient information:

HEAVY WHIPPING CREAM - Don't skimp on the ingredients when it comes to creamy ice cream. Heavy whipping cream is essential to making ice cream, and trying to use half and half just won't cut it.

SWEETENED CONDENSED MILK - This is the ingredient that provides the sweetness as opposed to using granulated sugar. The sugar in sweetened condensed milk has already dissolved, so it quickly combines into the ice cream base.

PURE VANILLA EXTRACT - Use the best you can afford. A vanilla paste will also work in this recipe if you prefer.

MAPLE EXTRACT - Here's where all the maple flavor comes from. You can adjust the maple extract used in this recipe to meet your tastes. Start with what's called for in the recipe and taste. If you prefer a more significant hit of maple flavor, add more. The choice is yours.

CHOPPED PISTACHIOS - There is nothing like the flavor of pistachios. You can purchase them already shelled and chop them using a chef's knife and a cutting board or a nut chopper. I like my pistachios on the chunky side for this ice cream, so I did a very rough chop. Feel free to chop your nuts into smaller pieces if you prefer.

SALT - It may seem counterintuitive in a dessert, but salt helps balance sweetness and also intensify flavors. Ice cream without salt wouldn't be nearly as good. Please don't leave it out. It may be only a tiny amount, but its impact is immeasurable!

PURE MAPLE SYRUP - I used pure maple syrup to drizzle over the top of the ice cream base before it went into the freezer. I also drizzled it over the ice cream before serving to gild the lily. YUM!!

Pure maple syrup vs imitation maple syrup

You may be shocked to learn that imitation maple syrup (i.e., Log Cabin or Mrs. Butterworth's) is mainly corn syrup flavored with maple extract. It tends to be clawingly sweet and includes false additives.

Pure maple syrup comes straight from the sap of maple trees. Tapping maple trees to obtain and make pure maple syrup takes much time and effort, but the flavor is far superior to that of imitation syrup.

To churn or not to churn? That is the question.

There was a time not all that long ago when making ice cream at home required an ice cream maker (churn). 

When I originally published this recipe back in 2012 no-churn ice creams had yet to make the scene, so I made this frozen dessert using a churn.

Now, thankfully, there has been a very large influx of no-churn ice cream recipes, which are all the rage. No longer do you need a loud, clunky machine running for hours and hours on your kitchen counter or in the backyard.

Today I'm re-sharing this ice cream recipe with both methods of preparing it because it's an ice cream flavor you simply HAVE to have in your life.

I apologize in advance that I can only use the recipe card feature for one of these two ice cream methods, or it will confuse Google. Since the No-Churn Maple Pistachio Ice Cream is the newer and updated recipe I've chosen that method to feature with the printable recipe card (find it below).

If you're interested in the churn method, you'll have to go old-school and copy, paste, and print. Or you can get out the old pencil and paper (which is still my preferred way of doing things). LOL

What I wrote about this recipe in 2012:

If you don't own an ice cream maker, run, don't walk, to purchase one right away so you can make this amazing maple pistachio ice cream!

I was truly amazed at how fast, easy, and fun making your own ice cream can be!

I can hardly wait to experiment with all sorts of flavor combinations.  Ben and Jerry, you'd better watch your back!

The first flavor I christened my machine with was one that will make your eyes roll back in your head and give a little groan of delight. 

(The following photo is one I took of Churn-Style Maple Pistachio Ice Cream back in 2012).

Churn-Style Maple Pistachio Ice Cream Recipe

Note - The printable recipe card for No-Churn Maple Pistachio Ice Cream can be found further down below.

Top tips for success:

Always refrigerate the ingredients and the mixing bowl before making ice cream for easier and faster whipping.

Always start whipping on low speed, and as the cream begins to thicken, increase the speed to high to avoid splatter.

Gently fold in the nuts and additional extracts (if needed), making sure not to lose the volume of the whipped cream.

Taste the mixture before freezing; if more maple extract is needed, it is time to fold it in before freezing. Start slowly and add more as you need. Remember, you can always add more but can't remove it.

Store the ice cream in a shallow container instead of a tall one for faster freezing.
Cover the container well and freeze for at least 4 hours, but overnight is best.

Can other nuts be used besides pistachios?

Yes, of course. Chopped pecans would be amazing as would walnuts.

Can imitation maple syrup be used in place of pure maple syrup for the topping?

It can, but as stated above, the end product will run the risk of being overly sweet.

Please use it sparingly.

How much ice cream does this recipe make?

As written this recipe makes approximately 8 cups of ice cream. You can easily double or even triple the recipe by making it in batches.

Additional ice cream recipes:

If you're looking for a new frozen taste sensation that will knock your socks off, look no further. This unbelievably delicious No-Churn Roasted Sweet Corn Ice Cream will do just that!

Grab your spoon and get ready. This Root Beer Ice Cream tastes just like a root beer float, minus the straw and foam, which I know are a lot of fun, but this is serious business, people! We've got root beer-flavored ice cream to eat!!!

Chocolate and cherry lovers will go crazy for this creamy and delicious no-churn recipe for Chocolate Cherry Kahlua Ice Cream.

⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment of why you rated as you did.

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Printable Recipe Card

I sincerely hope you've enjoyed todays delicious homemade ice cream recipe as much as I've enjoyed bringing it to you!

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