Creamy, sweet, and full of flavor, thispistachio gelatorecipe uses simple ingredients to create the perfect frozen treat. Grab your ingredients and get ready to enjoy a classic Italian dessert!

pistachio gelato in a steamed fancy glass dish.

Making gelato at home is a process that takes patience, but the result will knock your socks off! You only need a few ingredients and an ice cream churner to throw this decadent dessert together.

I love that this recipe uses real pistachios, because it makes all the difference in the flavor. The salty and bright taste of the nuts is balanced by the sugar, and the creamy texture brings everything together. Just be careful with this gelato because it is hard not to go back for seconds!

Why You’ll Love This Recipe

The texture of the gelato is perfectly smooth and creamy.
It is a yummy treat that will help cool you down on a warm summer day.
There is a wonderful balance between sweet and salty.

Equipment You’ll Need

Making gelato is not as difficult as it sounds, but there is some equipment that you’ll need to help the process go smoothly. In order to grind the pistachios, you will need a food processor or blender. You will also need an ice cream maker that will churn your gelato, keeping it smooth and creamy. Lastly, you should have a fine mesh sieve to help drain the liquid from the pistachios. With these pieces of equipment, you are all set to make homemade gelato!

Recipe Ingredients

portion bowls each with raw ingredients to make pistachio gelato.

Pistachios—Shelled, roasted, and salted. You can grab these on the snack aisle.
Whole Milk—Not skim or 2%.
Heavy Cream—For a creamy, smooth texture.
Sugar—To sweeten the gelato and balance the saltiness of the pistachios.
Egg Yolks—To bind and stabilize the mixture.
Vanilla Extract—Helps all of the flavors pop!

See the recipe card for full information on ingredients and quantities.

How to Make Pistachio Gelato

clear mixing bowl in the process of making pistachio gelato.

Step #1.In a food processor or blender, coarsely grind the pistachios.In a medium saucepan, heat the milk and cream until steaming, stirring often. When the milk and cream are very hot, remove from the heat and stir in the pistachios and vanilla. Cover the pan with plastic wrap and refrigerate.

Step #2.After refrigerating, drain the pistachio mixture through a fine mesh sieve into a bowl. Discard the pistachio pulp. Rinse and dry out the pan. Return the milk mixture to the pan.In a separate bowl, beat the eggs and the sugar until light in color and thick.

pistachio gelato in the cold ice cream mixer.

Step #3.Heat the milk mixture over medium heat until it is again steaming, but not boiling. Carry the bowl of egg yolks and sugar over to the stove and pour some of the warm pistachio mixture in and stir to combine. Slowly add the rest of the beaten egg yolk mixture to the pan, stirring constantly with a spoon. Cook until the mixture forms a thick custard.

Step #4.Cool the gelato mixture completely before processing in an ice cream maker. Once the gelato has finished churning, place it in an airtight container and freeze until you are ready to serve it.

Recipe FAQs

Are gelato and ice cream the same thing?

While they are very similar, there are a few slight differences in these two treats. Gelato and ice cream are both typically made using the same ingredients, but they are in different proportions. Gelato will contain more milk than cream, while ice cream contains more cream than milk. Although the process in making these two desserts are similar, gelato will typically have a more rich and dense texture than ice cream.

What is the proper texture of gelato?

Before churning the gelato, the cooked mixture should be thick enough to coat the back of a spoon, or when measured the temperature should be about 175-180°F. After it has been churned, you should allow it to freeze for at least 2 hours so it can become solid enough to hold its shape and not melt too quickly! Your finished gelato should have a semi-hard texture that is still spreadable and smooth. It should not be gelatinous, watery, or grainy.

pistachio gelato dripping off a sugar cone.

How to Serve and Store Pistachio Gelato

This pistachio gelato is a refreshing and cool treat to have on a hot summer day! You can garnish the gelato with some extra chopped pistachios, sprinkles, or caramel syrup. Serve the gelato in a bowl, or on a waffle or sugar cone for a nice, sweet crunch.

Store your pistachio gelato in a freezer-safe airtight container, or be sure to tightly cover the container with saran wrap. It will stay good in the freezer for up to 4 weeks, but is best served fresh!

Expert Tips

It is important to not allow the milk and cream mixture to boil, otherwise the milk will curdle. Also be sure to stir often so the milk doesn’t burn on the bottom of the pan.
If you are wanting a less sweet dessert,you can reduce the amount of sugar by ¼ cup.
As you are draining the pistachio mixture,use the back of a spoon to press out any extra moisture left in the chunks of pistachio!
Thecolor of your gelato will be very natural and light, so don’t expect it to be bright green!