How to Make Pistachio Gelato at Home (With or Without a Machine)

Here’s the quickest way to judge a gelateria: look at the pistachio. If it’s bright mint green, it’s coloured. Real pistachio gelato is a muted olive green, almost brownish, and it tastes so intensely of roasted pistachio that you’ll never go back.

The secret isn’t technique. It’s the paste. Professional gelato makers use pure pistachio paste, and that’s exactly what GIMA Pistachio Butter is: 100% roasted pistachios, nothing added, made in Australia by a family of Sicilian gelato makers.

Below you’ll find a Sicilian-style recipe for an ice cream machine, plus a no-churn version that needs nothing but a whisk and a freezer.

Why gelato tastes different to ice cream

Gelato uses more milk and less cream than ice cream, and traditionally no egg yolks in Sicily. Less fat means the flavour hits your tongue faster and more clearly. It’s also churned more slowly, so it’s denser and silkier. That’s why a flavour as distinctive as pistachio really shines in gelato.

Sicilian-style pistachio gelato (ice cream machine)

Makes about 1 litre. Prep 20 minutes, plus chilling and churning.

Ingredients

• 500ml full-cream milk
• 150ml thickened or pure cream
• 130g caster sugar
• 25g skim milk powder (optional, but gives a smoother, more professional texture)
• 20g cornflour
• Pinch of sea salt
• 120g GIMA Pistachio Butter, stirred well
• Chopped roasted pistachios, to serve (optional)

Method

1. Mix the dry ingredients. In a saucepan, whisk together the sugar, milk powder, cornflour and salt. Mixing them first stops the cornflour clumping.
2. Add the dairy. Gradually whisk in the milk and cream until smooth.
3. Cook the base. Heat over medium, stirring constantly, until it thickens slightly and coats the back of a spoon, about 6–8 minutes. Don’t let it boil hard.
4. Add the pistachio. Take the pan off the heat and whisk in the pistachio butter until completely smooth. A stick blender gives the silkiest result.
5. Chill. Pour into a container, press baking paper onto the surface to stop a skin forming, cool, then refrigerate for at least 4 hours, ideally overnight. A cold base churns smoother.
6. Churn. Churn according to your machine’s instructions until it looks like thick soft-serve.
7. Firm up. Transfer to a chilled container and freeze for 2–3 hours before serving.

No-churn pistachio gelato (no machine)

Strictly speaking this is a no-churn ice cream, as it’s cream-based. But it’s creamy, scoopable straight from the freezer and full of real pistachio flavour.

Makes about 1 litre. Prep 10 minutes, plus freezing.

Ingredients

• 600ml thickened cream, well chilled
• 1 x 395g can sweetened condensed milk
• 120g GIMA Pistachio Butter
• Pinch of sea salt
• 2–3 tbsp GIMA Pistachio Cream, for rippling (optional)

Method

1. Whisk the condensed milk, pistachio butter and salt in a large bowl until smooth.
2. In a separate bowl, whip the cream to soft peaks.
3. Fold a third of the cream into the pistachio mixture to loosen it, then gently fold through the rest.
4. Spoon into a loaf tin. Dot over the pistachio cream and swirl through with a skewer.
5. Cover and freeze for at least 6 hours, or overnight.

Tips for the best homemade gelato

• Stir the jar first. Pure pistachio butter separates naturally. Stir the oil back in so your gelato isn’t greasy.
• Don’t skip the salt. A pinch sharpens the pistachio flavour.
• Serve slightly soft. Take homemade gelato out of the freezer 10 minutes before scooping.
• Want it stronger? Increase the pistachio butter to 150g. Some gelaterias go even higher.
• Store well. Keep it in an airtight container with baking paper on the surface and eat within a week for the best texture.

Ways to serve it

• In a warm brioche bun, Sicilian breakfast style
• Affogato: a scoop with a shot of hot espresso poured over
• Topped with chopped pistachios and a drizzle of pistachio cream
• Alongside a slice of orange and almond cake

FAQs

Why isn’t my pistachio gelato bright green?

Because it’s real. Roasted pistachio paste gives a natural olive-green colour. Bright green gelato usually contains added colouring.

Can I use pistachio cream instead of pistachio butter?

You can, but pistachio cream is already sweetened and only 50% pistachio, so the flavour will be milder and sweeter. If you use it, cut the sugar to about 70g and taste the base before chilling.

Is this recipe gluten free?

The ingredients used here are naturally gluten free, but always check the labels on your cornflour and milk powder.

Can I make it dairy free?

Yes. Swap the milk and cream for a full-fat oat or soy milk plus coconut cream, and leave out the milk powder. GIMA Pistachio Butter is vegan.

More gelato flavours

Use the same base with hazelnut, macadamia or almond butter. See One Base, Three Flavours, browse all our pistachio recipes, or read our guide to the GIMA range.

Contains pistachio (tree nut) and milk. Check all labels if cooking for someone with allergies.