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    Home » Dessert Recipes » Ice Cream Recipes

    Published: May 26, 2023 by Renée · This post may contain affiliate links · 9 Comments

    Maple Pistachio Ice Cream (churn and no churn)

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    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!

    Two glass parfait dishes filled with Maple Pistachio Ice Cream and spoons.

    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

    **Note - The following recipe post or category contains affiliate links (highlighted in blue) for your consideration. By clicking on a link I may earn a small commission at no additional cost to you. Thank you!

    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

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    The ingredient list

    *Please note that the exact measurements along with a new "shop the recipe" feature from Instacart is available in the printable recipe card.

    instacart logo
    A visual ingredients list for making No Churn Maple Pistachio Ice Cream.

    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.

    A glass ice cream dish filled with Maple Pistachio Ice Cream in the forefront with a cow in the background.

    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

    Shop my recommended products at my Kudos Kitchen Store on Amazon

    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).

    Maple Pistachio Ice Cream in a frosted martini glass.

    Churn-Style Maple Pistachio Ice Cream Recipe

    A recipe for Maple Pistachio Ice Cream - churn style - with the ingredients and instructions.

    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.

    Google loves ratings and will show my recipes to more people if they have them. Thank you. 🙂

    Printable Recipe Card

    A glass parfait dish filled with Maple Pistachio Ice Cream with chopped pistachios on top.

    Maple Pistachio Ice Cream (churn and no churn)

    Renee Goerger
    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!
    5 from 1 vote
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 15 minutes mins
    freeze time 4 hours hrs
    Total Time 4 hours hrs 15 minutes mins
    Course Dessert, Dessert - Ice Cream, No Bake Dessert
    Cuisine American
    Servings 8 servings
    Calories 593 kcal

    Equipment

    • stand mixer optional
    • hand mixer optional
    • Mixing Bowls
    • measuring cups and spoons
    • spatula
    • aluminum tray optional for freezing
    • aluminum foil optional for covering
    • ice cream scoop
    • chef's knife optional, for chopping nuts
    • cutting board
    • nut chopper optional
    • Ice cream keeper optional

    Ingredients
     
     

    • 4 cups heavy whipping cream well chilled
    • 1 can (14 ounces) sweetened condensed milk well chilled
    • 8 ounces pistachios shelled and chopped
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons maple extract
    • ⅛ teaspoon kosher salt
    • ¼ cup pure maple syrup optional, plus additional for serving

    Instructions
     

    • Add the cold heavy whipping cream to a large bowl and use a stand mixer (or hand mixer) to whip the cream until double in volume. This will take approximately 2-3 minutes. *Note - start on low speed and increase the speed to high as the cream thickens to avoid splatter.
    • Once whipped, add the sweetened condensed milk, salt, maple, and vanilla extracts to the whipped cream and blend again until combined.
    • Gently fold in the chopped pistachios. Taste and adjust the maple flavor by adding additional maple extract if needed to suit your taste.
    • Pour the ice cream base evenly into a freezer container and drizzle with pure maple syrup.
    • Cover and freeze for at least 4 hours, but overnight is best.
    • Scoop, and drizzle with additional maple syrup and chopped pistachios before serving, if desired.

    Video

    Notes

    Maple Pistachio Ice Cream can stay fresh in the freezer for up to 2 months if covered well or stored in an airtight freezer container.

    Nutrition

    Serving: 1servingCalories: 593kcalCarbohydrates: 18gProtein: 9gFat: 56gSaturated Fat: 29gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gCholesterol: 135mgSodium: 70mgPotassium: 427mgFiber: 3gSugar: 12gVitamin A: 1867IUVitamin C: 2mgCalcium: 120mgIron: 1mg
    Tried this recipe?Let us know how it was!

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

    Chopped pistachios on top of a dish of Maple Pistachio Ice Cream.

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    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

    Until we eat again, I hope you have a delicious day!!

    Custom Renee Signature

    More Ice Cream Recipes

    • Two scoops of Root Beer Ice Cream and in waffle cone bowl.
      Root Beer Ice Cream
    • A serving of melting No-Churn Peppermint Schnapps Ice Cream in a green bowl.
      Peppermint Schnapps Ice Cream
    • A tall glass filled with a Low Calorie Pumpkin Pie Milkshake and an orange straw.
      Skinny Pumpkin Spice Malted Milkshake
    • Cake Pop Ice Cream Cones with chocolate sauce and sprinkles in a holder.
      Ice Cream Cone Cake Pops

    Reader Interactions

    Comments

    1. Jen @ Savory Simple says

      August 24, 2012 at 12:39 pm

      I never win anything, either. AND I love ice cream. Congratulations! This looks awesome.

      Reply
    2. Paula says

      August 18, 2012 at 1:19 pm

      How exciting for you to have won the Cusinart! Congratulations. I don't think you could have picked a better flavour to christen your new kitchen *toy* with.

      Reply
    3. Haniela says

      August 18, 2012 at 7:03 am

      I want one too, congrats on your new ice cream maker. I love ice cream in ever flavor possible.

      Reply
    4. SweetSugarBelle says

      August 17, 2012 at 3:42 am

      How LUCKY!!!

      Reply
    5. Renee Goerger says

      August 16, 2012 at 7:13 pm

      Me too Elle! Thanks!!!

      Reply
    6. Elle says

      August 16, 2012 at 3:16 pm

      Renee! What a fabulous flavor combination! One I'd never have thought of, but now must try. It looks incredible! I'm so happy that you're happy with your ice cream maker. I'm thrilled!

      Reply
    7. Renee Goerger says

      August 16, 2012 at 3:10 pm

      Carola, I'm sure the substitution of maple syrup will be even better. I didn't have any on hand and while I was rummaging through my pantry I spied the maple extract. It was a whim that made me add it but I'm so glad I did!

      Reply
      • Sweet and That's it says

        August 16, 2012 at 3:14 pm

        Wow, the "hidden", secret ingredient...
        It's amazing what we can find in the farther edges of our panty 🙂

        Reply
    8. Sweet and That's it says

      August 16, 2012 at 3:06 pm

      Congratulations Renee,
      I'm so happy on your win!
      Your first ice cream is the best "first ice cream" I've ever seen... The ingredients are best choice and the final texture: just perfect!
      Now, not only I wish I'd live closer to buy all your decorated glasses, but also I wish I'd live there to plunder your freezer.
      🙂

      PS. I have an ice cream maker, but it takes at least 1h to have my ice cream made and it's so noisy that I have to prepare the ice cream in the cellar!!!
      You gave me the positive input: I'll take the dust off it and use before summer leaves.
      Just need to find out where to buy "maple extract" ... I may try to use maple syrup instead of some sugar and see....

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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