Pistachio Mango Ice Cream (No Eggs!)
A tropical-meets-nutty frozen dream you’ll crave all summer long!
This Pistachio Mango Ice Cream is the perfect fusion of creamy richness and fruity brightness. With lush, sun-ripened mangoes and buttery pistachios blended into a velvety base, every scoop tastes like summer in a bowl. Best of all? No eggs, no fuss—just simple, delicious ingredients churned into magic.
Whether you’re hosting a backyard BBQ, craving a unique dessert, or just in the mood for something extra special, this tropical twist on classic pistachio ice cream is a must-make!
Why You’ll Love This Recipe
- Tropical + nutty flavor fusion
- No eggs, no cooking required
- Rich, creamy texture from condensed milk & heavy cream
- Easy to customize or make ahead
Ingredients
Yields about 1 quart
- 1 cup pistachios, shelled
- 2 ripe mangoes, peeled and diced
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Soak & Blend the Pistachios
Place shelled pistachios in a bowl and cover with water. Soak for 2–4 hours to soften.
Drain and blend until you get a smooth, creamy paste. If needed, add a splash of water to help blend.
Tip: Soaking helps unlock the natural oils and makes the paste extra smooth.
2. Make the Ice Cream Base
In a large mixing bowl, combine:
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
Whisk until smooth and creamy.
3. Fold in the Flavor
Gently fold in your pistachio paste and diced mangoes. Mix just until incorporated—don’t overmix, so you keep the mango pieces juicy and intact.
4. Churn It Up
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
No ice cream maker? Freeze the base in a shallow container and stir vigorously every 30–45 minutes for about 3 hours to simulate churning.
5. Freeze to Set
Transfer to an airtight container, smooth the top, and freeze for at least 4 hours or until scoopable.
Serving Ideas
- Top with crushed pistachios for crunch
- Drizzle with honey or mango purée
- Serve in a waffle cone or alongside a slice of pound cake
Storage
Store in the freezer for up to 2 weeks. Let it sit for 5–10 minutes at room temp before scooping for the creamiest texture.
Flavor Notes & Variations
- Swap mango with peach or papaya for a different tropical twist
- Add cardamom or rose water for a Middle Eastern flair
- Use coconut cream to make it dairy-free
Final Scoop
Creamy, dreamy, and full of exotic flair—this Pistachio Mango Ice Cream is a scoop of sunshine you’ll want on repeat all summer long.
Ready to dive in? One bite, and you’ll be hooked!
