This homemade pistachio cardamom ice cream is the ultimate easy recipe. It’s no-churn and made all in a blender with easy to find ingredients. It’s ultra creamy, nutty and sweet. Comforting for any time of year. Indulge on it’s own in a waffle cone or serve with my vegan banana chocolate chip cookies, butter cookies, or some fresh fruit.
Pistachio cardamom ice cream is best served every day of the week! The vibrant green color, the distinct pistachio flavor, and ultra creaminess is just perfection. And who knew it would be so easy to make! I am such a fan of pistachio anything and let me tell you, cardamom is a perfect pairing with it.
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No ice-cream machine or expensive equipment needed. Just use your blender.
Ultra creamy, comforting, and delicious dessert
Easy recipe with unique flavors
Tips To Making Homemade No-Churn Ice Cream
Container size matter
I freeze using smaller containers unless I am serving several people at one time for ease of storage and serving. Because this is a no-churn ice cream made using a blender, it is best to allow it to melt for a few minutes. I personally don’t like thawing and unthawing ice cream, so use two mini loaf containers and make two smaller batches. The size I use is 5 3/4 inch X 3 1/4 inch X 2 1/4 inch. I linked the exact product I use.
How Long to Freeze Ice Cream
Best practice is allow your ice cream to freeze overnight. If you are preparing it same day, I would make it first thing in the morning so it will be ready for a mid-afternoon treat.
Recipe Variations: Toppings!!!
Ok, go crazy here. Here are some of my favorite toppings for this ice cream:
Toasted coconut flakes. And yes, please toast them!
Fruit! My favorites are mango slices, raspberries, or strawberries for this ice cream
Crumbled butter cookies, sugar cookies, or graham crackers
How To Toast Coconut Flakes: Easy! Simple pour into a heated pan while watching pan closely the entire time. Usually 5 minutes or up to 10 minutes is enough time. Just watch it the entire time to ensure they don’t burn. Stir occasionally.
Where Do I Find Pistachio Extract & Cardamom?
For the not so easily available items in this recipe, here’s what I use. It’s also linked about but here again for convivence.
If I were to make this recipe vegan, I would substitute the following ingredients: change the condensed milk to vegan coconut condensed milk, and instead of heavy cream use more canned coconut milk instead. Try my Vegan Coconut Lime Ice Cream if you want a vegan ice cream that screams sunshine!
This homemade pistachio cardamom ice cream is the ultimate easy recipe. It's no-churn and made all in a blender with easy to find ingredients. It's ultra creamy, nutty and sweet. Comforting for any time of year. Indulge on it's own in a waffle cone or serve with my vegan banana chocolate chip cookies, butter cookies, or some fresh fruit. 28.3g Carbs 18.1g Fat 4.5g Protein
GOT QUESTIONS? I’m happy to help. Leave a comment and add some stars to let me know if you enjoyed this recipe. Let me know how you re-created it too. Also, please share it on social media. Tag #thenaturalfoodie. Thanks! -Salei
Salei, The Natural Foodie
Hey foodies! I’m Salei. I am a mom, partner of a law firm, and the cook in my home. Enjoy my tasty, low sugar, low carb, and high-protein recipes, easy recipes, as well as healthier Caribbean recipes and other international recipes. Learn more about me at my FAQ page.