pistachio ice cream
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If you’re gonna go green… make pistachio ice cream

We can’t let St. Patrick’s Day slide by unnoticed, so we’re celebrating this holiday the best we know how… lots and lots of green.

We pulled in a few Studio 5 foodie friends to get a taste of their green traditions, and maybe they’ll inspire you to go green, too!


No Churn Pistachio Ice Cream


  • 16 oz. heavy whipping cream, whipped to stiff peaks
  • 1 can sweetened condensed milk
  • 1 jar about 5 oz. Pistachio Butter
  • 1 cup crushed pistachios
  • Pinch of cinnamon (**secret ingredient!!!)
  • 2-3 drops green food coloring (if desired)
  • Honey and more pistachios for serving


  1. To your heavy whipped cream, fold in the sweetened condensed milk, pistachio butter, cinnamon and crushed pistachios. Fold together so you don’t deflate the air you just whipped in! This will help the texture of the ice cream be amazing.
  2. Pour into a glass or metal 8×8 dish, cover with plastic wrap and freeze until solid. 4-6ish hours. Even overnight.
  3. Serve in small bowls, with sugar cones… I like to top mine with a drizzle of honey, more pistachios even some Napa Valley Olive oil.

Find more ideas from Wendy on Instagram, @therealwendypaul, or at wendypaulcreations.com.

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