Recipes Desserts Frozen Dessert Recipes Ice Cream Pistachio Chip Ice Cream 5.0 (2) 2 Reviews 1 Photo This pistachio chip ice cream brings the flavors of the popular Dubai chocolate bar to a no-churn ice cream. Studded with roasted, salted pistachios and dark chocolate chips, this recipe is made with an easy milk syrup, invented by Chef John, instead of using the typical shortcut for no-churn desserts, sweetened condensed milk. For best results, chill all of your tools, containers, and ingredients so that everything stays cool. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on February 28, 2025 Save Rate Print Share Add Photo 1 Prep Time: 15 mins Cook Time: 5 mins Chill Time: 2 hrs 30 mins Freeze Time: 4 hrs Total Time: 6 hrs 50 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 3/4 cup white sugar 3/4 cup milk 1/3 cup pistachio butter 2 drops almond extract 1/4 teaspoon vanilla extract 1 drop green gel food coloring 2 cups heavy cream, ice cold 1/2 cup roasted salted pistachios, plus more for sprinkling 1/2 cup dark chocolate chips Directions Combine sugar and milk in a saucepan and bring to a boil over medium-high heat, stirring occasionally. Boil mixture for 3 minutes, then turn off the heat and pour into a bowl. Let cool to room temperature, about 30 minutes. Add pistachio butter, almond extract, vanilla extract, and green food coloring. Whisk together, then refrigerate until completely chilled, about 2 hours. Pour very cold whipping cream into a large mixing bowl, and whisk until soft peaks form. Transfer in half the pistachio mixture, and mix briefly to combine. Add remaining pistachio mixture and mix just until combined. Use a spatula to transfer the mixture into a frozen container. Sprinkle half the nuts and chocolate chips over the top, and stir gently with a fork until distributed evenly. Scatter remaining chips and nuts over the top as evenly as possible. Place a piece of plastic wrap on top of the ice cream, cover with the lid, and transfer to a freezer until completely frozen, at least 4 hours and preferably overnight. Scoop and serve sprinkled with chopped or grated pistachios. John Mitzewich I Made It Print Nutrition Facts (per serving) 968 Calories 70g Fat 75g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 968 % Daily Value * Total Fat 70g 90% Saturated Fat 34g 170% Cholesterol 140mg 47% Sodium 231mg 10% Total Carbohydrate 75g 27% Dietary Fiber 6g 20% Total Sugars 56g Protein 16g 31% Vitamin C 1mg 1% Calcium 253mg 19% Iron 4mg 22% Potassium 633mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.