TL;DR (Quick-Answer Box)
- What it is: A creamy, authentic Italian gelato that uses 100% pure pistachio paste for a truly rich, nutty flavor + a beautiful, natural khaki color. You just can’t beat it.
- Why you’ll love it: It’s a super-creamy and incredibly smooth dessert that requires no eggs, has less fat than ice cream, and delivers an intensely pistachio flavor. Just 20 minutes hands-on time.
- How to make it: Whisk the ingredients in a saucepan, chill until cold, then churn in an ice cream maker. Transfer to a container + freeze until firm before serving.
Jump To
- TL;DR (Quick-Answer Box)
- Why This Pistachio Gelato Recipe Works
- Notes on Ingredients
- Variations
- Visual Step-by-Step Guide: Pistachio Gelato
- Your Pistachio Gelato Questions, Answered
- Pro Tips
- More Addictive Frozen Dessert Recipes
- Write a Review
- Creamy Pistachio Gelato ~ Authentic Italian Recipe
- Recipe Testers’ Reviews
For almost two decades, I refused to use pistachio paste. A hard no. I was that stubborn, self-righteous cook—the kind who would sit in a dark kitchen, martyring himself shelling pound after pound of pistachios by hand, the salt stinging under my fingernails, just to earn the right to call my gelato authentic. I’d scoff at those neon-green imposters in the freezer case. “Accept no substitutes!” I’d cry at unsuspecting septagenarians reaching for their pints of Froyo.
But that was before my come-to-Jesus moment, when I discovered the holy grail of pistachio pastes from a little company in California: The Pistachio Factory. Their paste? 100% pure, khaki-colored pistachios—no filler, no almond extract, no Day-Glo additives. But unlike its European counterparts, it doesn’t come with a hefty side of bankruptcy.
Honestly, the first time I tasted it, I dropped my head into my hands, with their Band-Aided fingers, and wept. (Okay, sniffled. Hard.) It saved me 24 hours of prep, a lifetime of unnecessary suffering, and—thank ye gods—it actually made the gelato better.
So if you’re still clinging to the past, prying open pistachios and convincing yourself you’re preserving the old ways, snap out of it!
Featured Review
I made this and my family loved it! We just had Thrifty Pistachio ice cream, and it had me jumping on Google to make my own. There was no pistachio flavor whatsoever to theirs!
Marie
Why This Pistachio Gelato Recipe Works
This pistachio gelato is creamy, rich, and utterly foolproof once you know the secrets. For one, my secret to an authentic flavor is pure pistachio paste. It’s what gives this gelato its true, natural khaki color and keeps it from tasting like an impostor. The next secret is a tiny pinch of xanthan gum. This magic ingredient ensures a velvety smooth texture by preventing ice crystals from forming—a key difference from regular ice cream. And because gelato is served slightly warmer, that means an intense pistachio flavor in every spoonful.
Notes on Ingredients
- Pistachio paste—I recommend ordering a pistachio paste made with 100% pistachios, such as that sold by The Pistachio Factory, to give your gelato a rich, nutty flavor. When ordering, use the code LCNUTS to receive 15% off your order. Leftover pistachio paste can be used to make pistachio buttercream frosting.
- Cream and milk—The combination of whole milk and heavy cream gives you rich flavor and creamy, smooth texture in your gelato.
- Xanthan gum—This will help to create a smooth gelato by preventing ice crystals from forming. It’s available at some large supermarkets or can be purchased online.
- Chopped pistachios (not shown)—These are optional but add an excellent crunch to the gelato. If you use salted pistachios, be mindful to only add a small pinch of salt to the gelato base.
Variations
A great recipe is a starting point, not the final word. While this recipe is perfect as is, here are some elegant ways to play with the flavor and presentation.
Add Chopped Pistachios for Crunch
For richer flavor and textural contrast, stir in 1/2 to 3/4 cup coarsely chopped pistachios just before transferring the gelato to an airtight container.
Pair with Fresh Fruit
Serve scoops with a side of ripe, fresh raspberries to add a pop of color and tartness that beautifully cuts through the creamy sweetness.
Create a Pistachio & Gianduia Swirl Gelato
Are you a nut lover? Make this chocolate hazelnut gelato (AKA gianduia), and layer both gelati in the same containers for a double-header nutpalooza dessert!
Visual Step-by-Step Guide: Pistachio Gelato
- Whisk the sugar, xanthan gum, and a pinch of salt in a small bowl.
- Combine the milk and sugar mixture in a saucepan and bring the milk to a simmer over medium heat. Whisk until the sugar dissolves.
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- Whisk the heavy cream into the hot milk mixture.
- Add the pistachio paste and vanilla.
- Use an immersion blender or whisk vigorously until the gelato base is very smooth.
- Pour it into an ice cream maker.
- Churn the gelato in an ice cream maker until it reaches a soft-serve consistency. Stir in the nuts, if using, and churn for an extra minute.
- Transfer to an airtight container and freeze until firm. Let it soften for a few minutes before serving.
Your Pistachio Gelato Questions, Answered
Classic Italian pistachio gelato is a simple, elegant combination of milk, cream, sugar, and pure pistachio paste. Some recipes call for a pinch of salt. And that’s it. No additives, no artificial flavors, no ghastly green food coloring.
While there isn’t a single official term, in Italy, it is simply called gelato al pistacchio, pronounced “jeh-LAH-toh ahl pee-STAHK-kee-oh.” Hear it here.
Think beyond the flavor of a typical pistachio ice cream. Authentic pistachio gelato has a deep, slightly earthy, and intensely nutty flavor. It’s subtle and sophisticated, with a clean finish that isn’t overly sweet.
I love this question! Let’s agree that “healthier” is a subjective term. Saying that, yes, gelato is often considered a lighter option. It’s made with more milk and less cream, and doesn’t contain egg yolks, giving it a significantly lower fat content than traditional American ice cream.
If stored in an airtight container in the freezer, the gelato will keep for up to 2 weeks.
Xanthan gum is a type of complex carbohydrate that is frequently used in food production, as it helps to thicken and stabilize mixtures.
In ice cream, xanthan gum acts as a stabilizer to prevent the ingredients from separating and ice crystals from forming, ultimately resulting in a smooth, creamy consistency and mouthfeel. Using xanthan gum can also help extend the shelf life of your ice cream up to 3 months. (He-he, like it’ll last that long!)
Pro Tips
- Don’t Skip the Chill
Chilling the base for at least 4 hours—and ideally overnight—is non-negotiable. It’s a crucial step that allows the ingredients to hydrate fully and for the flavors to deepen. - Use An Immersion Blender
A quick blitz with an immersion blender emulsifies the fats and ensures zero graininess. Bereft of a wand blender? A canister blender will do perfectly well. - Embrace the Stabilizer
Xanthan gum prevents ice crystals and gives the gelato its dense, creamy, almost-chewy mouthfeel. Some folks reach for cornstarch, but you can’t beat the X-gum. - Hold Your Horses Before Serving
For the best flavor and texture, let the gelato sit on the counter for about 10 to 15 minutes before serving. This allows it to soften to its ideal, creamy consistency and for the flavor to bloom. - Allergen Check
This recipe is naturally suitable for gluten-free diets.
Storage and Serving
Freezer: Store the gelato in an airtight container in the freezer for up to 2 weeks. This is a delicate dessert, so storing it for longer than that can lead to less-than-perfect texture and a loss of flavor.
Softening: When you’re ready to eat, don’t microwave it! Instead, pull the gelato from the freezer and let it soften for about 10 minutes at room temperature before serving. Gelato is traditionally served at a slightly warmer temperature than ice cream for a softer, more intense flavor.
More Addictive Frozen Dessert Recipes
Mango Gelato
4 hrs
Watermelon Sorbet
20 mins
Toasted Coconut Ice Cream
1 hr 45 mins
Chocolate Chip Cookie Dough Ice Cream
9 hrs 15 mins
Now that you’ve mastered the art of homemade gelato—and learned to trust a khaki-colored dessert—it’s time for more. Explore the tropics with this intensely creamy and refreshing mango gelato. Closer to home is this sweet and zesty watermelon sorbet. If you’re a purist who prefers the classics, I’m going to insist you try a ridonkulously good toasted coconut ice cream with its buttery, nutty finish. And for the ultimate indulgence, don’t even get me started on my ice-cream-parlor-style chocolate chip cookie dough ice cream with its delightful nubbins of dough. You’ll break up with Ben and Jerry for good.
Write a Review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Featured Review
Excellent gelato! It is creamy and has a delicious pistachio flavor. I ordered the paste from the recommended grower—it came promptly and it was packaged well and is delicious—better than a local product that I’d purchased. I’ve never used Xanthum gum before and I don’t know what could have failed with that—but it didn’t. The directions for the gelato were clear and detailed. I made the base yesterday, refrigerated overnight, and made it this morning. It might be fun to try it with almond butter and a little bit of amaretto. This is a repeater!
Karen
Creamy Pistachio Gelato ~ Authentic Italian
Equipment
- Ice cream maker
- Blender or handheld blender if needed
Ingredients
- 1 cup granulated sugar
- 1 teaspoon xanthan gum, (I’m so easy to find!)
- pinch of salt
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup pistachio paste, (use promo code LCNUTS)
- 1 teaspoon vanilla extract
- 1/2 to 3/4 cup coarsely chopped pistachios, (optional)
Instructions
Make the gelato base
- Mix the 1 cup granulated sugar, 1 teaspoon xanthan gum, and a pinch of salt in a small bowl.
- Pour the 2 cups whole milk and the sugar mixture into a saucepan and bring to a simmer over medium heat.
- Stir continuously until the sugar dissolves completely, 2 to 3 minutes.
☞ TESTER TIP: Don’t let the mixture boil.
- Slide the saucepan off the heat and whisk in the 1 cup heavy cream.
- Add the ¾ cup pistachio paste and 1 teaspoon vanilla extract.
- Whisk until smooth. (I use an immersion blender for this, but you can also use a canister blender.)
- Cover the bowl and slide it into the fridge to chill for at least 4 hours or, for better flavor and texture, overnight (8 to 12 hours).
Churn the gelato
- Pour the chilled pistachio gelato base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Add the 1/2 to 3/4 cup coarsely chopped pistachios if using.
- Transfer the ice cream to an airtight container and freeze until firm.
- Remove the gelato from the freezer 10 minutes before serving. Gelato is traditionally served at a slightly warmer temp that American ice cream.
Notes
- Dietary–This recipe is suitable for gluten-free diets.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
It was always difficult to select another gelato flavor other than pistachio. This recipe brings back memories of the incredible gelato from the shop in the square of San Gimignano, not up the hill but at the square itself.
This recipe uses the Sicilian process of making gelato without any eggs. And if you’ve made homemade ice cream, you appreciate the omission of the careful process of adding egg yolks without making scrambled eggs and the step of straining the base.
Xanthan gum is used to create a velvety texture and highlight the pistachios.
This homemade pistachio gelato recipe makes a super creamy and smooth gelato just like you could find in any quality gelateria. The use of pistachio paste (be sure to try a pea-sized drop all by itself) is genius and delivers an amazing nutty flavor to the gelato. It also gives the gelato a nice, deep green, not the Frankenstein-y green of commercial stuff.
The finished product is pretty sweet, but not cloyingly so. We knew it was going to be a home run when we had a taste of what was left in the ice cream canister after churning. I added the chopped pistachios on top when serving so they would stay nice and crunchy.
I love pistachio gelato, and this is a top-notch recipe. Very simple and easy to make, it packs an amazing amount of pistachio flavor without any artificial pastes, colorings, or essences. The verdant green color along with the crunchy bits of pistachio is certainly an exotic treat for the pistachio lover–and even if you aren’t one yet, this will certainly make you one.
The gelato wasn’t overly sweet and, indeed, it was perfect, as anything sweeter would have completely masked the pistachio flavor. It’s just how a gelato should be. Heaven in every spoonful. This will be a regular gelato in our household.
The whole process was very easy to follow and the ice cream was done in no time, apart from waiting for the custard to cool. The final product was a gelato that’s perfect for the pistachio aficionado. It’s not your usual creamy ice cream nor your icy sorbet but rather a nice blend of both, just as a true gelato should be.
It was far from sugary, so if you’re inclined to a sweeter taste, I would advise adding about 1/4 cup more sugar, but certainly not more than that.
Which ice cream maker or gelato maker do you recommend?
Hi Rochelle. I have both of these ice cream makers–low end and high end–and I like them equally.
Although I have been known to suffer through shelling & skinning mounds of pistachios or hazelnuts for a recipe, I think I’m done with the drama for a while. Especially since we have a local ice cream maker here in Baltimore who makes pistachio to die for.
Your writing is spot on about many of our obsessions in food. That you are able to help us laugh at ourselves shows your talents beyond writing & cooking.
M’liss, I hear you. I think I need the drama for one more year at least! Enjoy that gelato.
I’ve been looking for the perfect recipe for Pistacio Gelato…and while I haven’t tried this yet (tomorrow for sure), just reading the lead-in made me want it SO much. I have a brand new ice cream maker that’s screaming for me to make this! I can’t wait.
Cathy, you make it and tell me exactly what you think.