Learn how to make creamy pista ice cream at home without condensed milk, eggs, or an ice cream maker. This no-churn, eggless ice cream recipe uses just 1 cup of milk to make nearly 1 litre of delicious Indian-style ice cream!
Summer’s here, and what better way to beat the heat than with a bowl of refreshing, creamy pista ice cream? If you’ve been searching for an easy, eggless ice cream recipe without condensed milk, you’re in the right place.
This no-churn pista ice cream recipe is perfect for Indian households. No fancy equipment, no stabilizers, and no preservatives – just simple ingredients, readily available in every kitchen. And the best part? You’ll make almost 1 litre of ice cream from just 1 cup of milk!
Whether you're preparing for a family gathering, a weekend treat, or simply satisfying your sweet tooth, this homemade pista ice cream is a must-try.⭐ Why You'll Love This Recipe
- ✅ No condensed milk
- ✅ No eggs
- ✅ No ice cream machine needed
- ✅ Eggless & vegetarian
- ✅ Creamy and smooth texture
- ✅ Uses basic pantry ingredients
- ✅ Budget-friendly and beginner-friendly
If you’re tired of store-bought ice cream loaded with additives, this all-natural recipe is going to be your new summer favorite.
🧾 Ingredients for Homemade Pista Ice Cream
| Ingredient | Quantity |
|---|---|
| Full cream milk | 1 cup (250 ml) |
| Cornflour (cornstarch) | 1 Tablespoon |
| Sugar | 5–6 Tablespoon (adjust to taste) |
| Full-fat fresh cream (Milky Mist or Amul) | 250 ml |
| Liquid glucose (optional, improves texture) | 1 Tablespoon |
| Vanilla essence (optional) | A few drops |
| Chopped pistachios | ½ cup |
🍨 How to Make Pista Ice Cream at Home – Step-by-Step
🔥 Step 1: Boil the Milk
Start by heating 1 cup of full cream milk in a saucepan over medium heat. Let it come to a gentle boil while you prepare the cornflour slurry.
🥄 Step 2: Make the Cornflour Slurry
In a small bowl, mix 1 tablespoon cornflour with 1–2 tablespoons cold milk. Stir well to make a smooth paste with no lumps.
🍯 Step 3: Sweeten the Milk
Once the milk begins to bubble, add sugar and stir until completely dissolved. Add 1 tablespoon of liquid glucose at this stage if you're using it – it helps make the texture extra smooth and scoopable.
🧊 Step 4: Thicken the Base
Lower the flame and gradually pour in the cornflour slurry while stirring continuously. Cook for 2–3 minutes or until the milk thickens slightly. The mixture should coat the back of a spoon.
❄️ Step 5: Cool the Mixture
Turn off the flame and allow the mixture to cool completely. To prevent a skin from forming on top, cover it with cling wrap, touching the surface. You can also refrigerate it for 30–40 minutes.
🥣 Step 6: Whip the Cream
Place a mixing bowl over a bowl filled with ice and salt (this keeps the cream cold). Pour in the chilled fresh cream and whip it using a hand blender until you get soft peaks.
Tip: Don’t overwhip the cream or it may curdle.
🧁 Step 7: Combine Cream and Milk Mixture
Add the cooled milk mixture to the whipped cream. Beat again for 1–2 minutes until the mixture becomes airy and doubles in volume.
🌿 Step 8: Add Flavors and Pistachios
Add a few drops of vanilla essence if using. Gently fold in ½ cup of chopped pistachios for that classic pista flavor.
🍶 Step 9: Freeze the Ice Cream
Pour the mixture into an airtight container. Garnish with more chopped pistachios on top, cover tightly, and freeze for 6–8 hours or overnight.
📌 Pro Tips for Creamy Homemade Ice Cream
- Use full cream milk and full-fat cream – the higher the fat, the creamier the result.
- Liquid glucose improves the texture but can be skipped if unavailable.
- Don’t rush the cooling process – chilled ingredients whip better and set faster.
- For smooth pista bits, chop by hand instead of blending.
- Use a metal container for freezing – it helps the ice cream set faster.
💡 Variations You Can Try
Don’t like pistachio? No problem! You can easily customize this recipe:
- Mango Ice Cream: Add ½ cup mango pulp instead of pista.
- Chocolate Ice Cream: Add 2 Tablespoon cocoa powder + 1 Tablespoon melted chocolate.
- Kesar Pista Kulfi: Skip the whipping, add saffron strands and cardamom, and pour directly into kulfi molds.
This base recipe is incredibly versatile – feel free to get creative!
🙋 Frequently Asked Questions
Q: Can I make this ice cream without whipping cream?
Yes! You can use homemade malai (milk cream). Just collect cream from boiled milk over a few days, blend it smooth, and whip it with chilled milk to get soft peaks.
Q: Can I make this recipe vegan?
Absolutely. Use plant-based milk (like almond or coconut milk) and coconut cream instead of dairy cream. Just make sure your ingredients are full-fat for a creamy result.
Q: Why do we use cornflour in ice cream?
Cornflour acts as a natural thickener. It gives the milk base a custard-like texture, helping the ice cream set properly and stay creamy without eggs or condensed milk.
Q: How long does homemade ice cream last in the freezer?
This pista ice cream can be stored in the freezer for up to 2 weeks in an airtight container. After that, it may start to develop ice crystals.
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📝 Final Thoughts
This homemade pista ice cream recipe is a total game-changer. With no condensed milk, no eggs, and no machine, it’s the easiest way to treat your family to a healthy, creamy summer dessert made right in your kitchen.
Once you try this recipe, you’ll realize that making ice cream at home is not just simple – it’s super satisfying too. Plus, you can control the ingredients, customize the flavors, and avoid all those artificial additives.
So grab that 1 cup of milk and get churning!
📸 Share Your Creation!
Tried this recipe? I’d love to see it!
Tag me on Instagram @BakeWithNeetu and use the hashtag #homemadepistaicecream so I can feature your masterpiece.
