85% would make this again

Lime Ice Cream

Q: How do I make lime ice cream without an ice cream maker?

You can make this ice cream at home even without a machine. The key is chilling the custard base thoroughly and then freezing it in a shallow container. Every 30 to 45 minutes, stir it well to break up ice crystals until it’s smooth and creamy. This simple repeated stirring replaces the churning action of a machine and creates a soft scoop texture.

Q: Can I use salted pistachios in this recipe?

It’s best to use raw unsalted pistachios so you can control the salt level. Salted nuts can make the ice cream too salty and throw off the balance of sweet 'n' tangy lime and nutty pistachio. If you only have salted pistachios, rinse and dry them well then omit any added salt in your recipe to avoid over-salting the ice cream.

Q: Why isn’t my homemade pistachio ice cream bright green?

Natural pistachios range from pale green to more muted tan depending on variety and roasting. Most homemade recipes don’t use food colouring, so the final colour won’t always look like store bought gelato. Using vibrant green pistachio paste can help the colour but a softer green-tan is completely normal and still delicious.

Q: How do I get the best pistachio flavour in homemade ice cream?

Real pistachio flavour comes from using finely ground pistachios or pistachio paste in your base. Grinding the nuts slowly in a food processor until they’re very fine releases their natural oils and gives much more flavour than just adding whole nuts at the end. Many home cooks find that pistachio paste mixed into the ice cream base creates a richer more authentic nutty taste.

Q: Can I make this lime ice cream vegan or dairy free?

Sure you can adapt no-churn recipes using dairy free whipping cream and a dairy free sweetened condensed milk or coconut cream base. This will change the texture slightly but you can still achieve a rich 'n' creamy ice cream with good flavour. Some people also add a bit of coconut or almond milk for creaminess. We've experimented with a quite a few variations so feel free to do the same until you find what you enjoy the most.

Q: How long should I chill the ice cream base before freezing?

Chilling the mixture fully, ideally overnight makes a big difference. A very cold base develops more flavour and creates a creamier texture when you freeze it. Rushing straight from cooking into the freezer often leads to icy or grainy results, so slow and steady cooling is one of the best tips for great homemade ice cream. This is why we share tips from our tests and experiments with our readers to help you get the same delicious taste.

Vish G

March 19, 2026

Our lime ice cream with a pistachio twist hiding inside every bite has been quietly gaining popular lately with its summer vibes. This trendy dessert recipe is super creamy with a yum nutty depth that pairs together so beautifully with a juicy looking natural green colour giving it a minty fresh look. The sweet and sour flavours of lime combined are the real stars of the show.

PREP TIME

25 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

400 ml double cream (1⅔ cups heavy cream)
300 ml whole milk (1¼ cups
4 large egg yolks
150 g caster sugar (¾ cup superfine sugar)
Zest of 2 unwaxed limes
Juice of 1 lime (about 30 ml / 2 tbsp)
120 g raw unsalted pistachios (1 cup), finely ground
½ tsp vanilla extract (optional but recommended)
¼ tsp fine salt
30 g pistachios (¼ cup), roughly chopped, optional for texture

Instructions

Put the pistachios into a food processor and blend until very finely ground, stopping often so they don’t turn oily. They should look like soft sand.
Pour the milk and cream into a medium saucepan and add the ground pistachios and lime zest. Heat gently until steaming but not boiling then remove from the heat and let sit for 15 minutes so the flavour infuses.
Whisk the egg yolks, sugar and salt together in a bowl until slightly pale and smooth.
Slowly pour the warm pistachio milk into the egg mixture while whisking constantly so the eggs do not scramble.
Return everything to the saucepan and cook over low heat, stirring continuously with a wooden spoon or silicone spatula until the mixture thickens slightly and coats the back of the spoon. This should take about 5 minutes. Do not let it boil.
Remove from the heat and strain the mixture through a fine sieve into a clean bowl to remove any grainy bits.
Stir in the lime juice and vanilla extract, then let the mixture cool to room temperature. Cover and refrigerate for at least 4 hours or overnight if possible. This step makes the ice cream smoother and more flavourful.
Once fully chilled, pour the mixture into a shallow freezer-safe container. Freeze uncovered for 45 minutes.
Remove from the freezer and stir very well, scraping the edges and breaking up ice crystals. Repeat this stirring every 30-45 minutes for the first 3 hours.
During the final stir, fold in the chopped pistachios if using.
Cover and freeze for another 3-4 hours until firm but scoopable.
Let sit at room temperature for 5 minutes before serving for the best texture and flavour.