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Pistachio Gelato

Pistachio Gelato

Gluten-free, Dairy free


  • 2 cups roasted, unsalted whole pistachios – use divided
  • 1/4 teaspoon kosher or sea salt
  • 2 tablespoons cornstarch
  • 3/4 cup granulated sugar
  • 1 teaspoon freshly squeezed lemon juice
  • Green food coloring (optional)
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  1. Put 1 1/2 cups pistachios in a bowl and cover completely with water, soak for 1 – 8 hours. Drain and rinse pistachios in a strainer under cold running water until the water runs clear.
  2. Chop the remaining 1/2 cup pistachios with the salt in a food processor until it resembles coarse crumbs. Set aside.
  3. Put the soaked pistachios in a blender with 2 1/4 cups of water. Process for 2 – 3 minutes or until the mixture is very smooth. It should be the consistency of very heavy cream. If too thick, add a little more water and blend. Take 1/2 cup of the pistachio cream and mix with the cornstarch until completely blended.
  4. Pour the rest of the pistachio cream into a large saucepan, combine with the chopped pistachios and sugar and cook over medium-high heat until it just starts to boil. Add in the cornstarch mixture and cook for 1 minute, stirring constantly. The mixture should be the consistency of pudding. Take off the heat and stir in the lemon juice. If you want the color a little greener, stir in some green food coloring drops, a few drops at a time, until if becomes the desired shade of green.
  5. For a smooth gelato, push the mixture through a strainer into a bowl or for a chunkier texture just scrape the mixture into a bowl. Top with a piece of plastic wrap placed directly onto the surface to prevent a skin from forming.
  6. Let the mixture cool to room temperature then refrigerate for about 2 hours or until cold.
  7. Put mixture into an ice cream machine and process for 20 – 25 minutes or according to the manufacturer's instructions.
  8. Can be eaten immediately or stored in the freezer in an airtight container. Take out of freezer for about 5 minutes to soften before serving.

Yield: 1 quart | Prep time: 15 min | Total time: 8 hr

If you make this recipe with salted pistachios, leave the additional salt out of the recipe.

Recipe by Carol Kicinski.

Recipe and photo credit: Western Pistachio Association

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