Go Back

Pistachio Cardamom Ice Cream Recipe (No-Churn, Homemade)

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
Prep Time 5 mins
Cook Time 8 hrs
Course Dessert, Snack
Cuisine ice cream
Servings 8 servings
Calories 311 kcal


  • blender
  • 2 non-stick mini loaf pans ( size: 5 3/4 inch X 3 1/4 inch X 2 1/4 inch)
  • Mortar and pestle or electric grinder


  • 1 can Condensed milk, 14 oz. can
  • 1 ¼ cups Heavy Cream
  • ¾ cup Canned coconut milk (reduced fat)
  • 1 tsp Pistachio extract
  • ¼ cup pistachios, ground or chopped using grinder or mortar and pestle
  • 2 Cardamom pods, ground using grinder or mortar and pestle


  • Grind cardamom pods, remove husk
  • Using pistachios with shells removed, grind pistachios so they are roughly chopped and rather small.
  • Lighlty blend all ingredients.
  • Pour mixture into two non-stick mini loaf pans ( size: 5 3/4 inch X 3 1/4 inch X 2 1/4 inch)
  • Allow ice cream to set overnight.
  • To serve, allow to sit on counter top for about 10 minutes so the ice cream slightly melts before scooping. Serve and enjoy!
Keyword cardamom dessert recipe, homemade ice cream, no-churn ice cream, pistachio ice cream recipe