This homemade pistachio cream is rich, creamy, and incredibly easy. If you love pistachios, this is the smooth, delicious spread you need!
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I first got curious about this recipe after seeing a viral Dubai chocolate. I rushed to buy a small jar of pistachio cream for my ice cream, but it was too sweet and bland.
So before making another batch of Pistachio chocolate ice cream, I wanted to create a better, homemade pistachio cream. Luckily, I had all the ingredients in my pantry.
If you’re wondering how to put this pistachio cream to good use, you have to try another viral Dubai Strawberry Chocolate Cups—they’re absolutely irresistible! And if you’re into that flavor combo, check out these other Dubai-inspired chocolate desserts that are taking over the internet.
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Why You'll Love This Recipe
- Easy to make – Comes together in minutes using a blender.
- Tastes better than store-bought – No artificial flavors, just real pistachios.
- Versatile – Use it as a spread, in ice cream, or desserts.
- Budget-friendly – Stretches your ingredients for multiple uses.
- Rich and creamy – Smooth texture with deep pistachio flavor.
- Meal-prep friendly – Make ahead and store for weeks.
What is Pistachio Cream?
Pistachio cream is a smooth, sweet, and nutty spread. It’s made by blending pistachios with creamy ingredients like milk and chocolate. It’s a staple in Italian desserts and a great alternative to peanut butter.
Ingredients
This is just an overview—jump down to the full recipe card below for exact amounts and detailed instructions!
- Pistachio nuts – Use raw or unsalted pistachios for the best flavor but I used roasted and salted I got from Costco.
- Sweetened Condensed Milk – Adds sweetness and a smooth, creamy consistency.
- Coconut oil – Helps create a silky texture and enhances the nutty flavor.
- White Chocolate chips – Adds sweetness and richness to the spread.
See recipe card for quantities.
Substitution and Additions
- Swap coconut oil for melted butter or neutral oil.
- Try honey or maple syrup instead of condensed milk for a natural sweetener.
- Add a pinch of salt to enhance the nutty flavor.
How To Make Make Pistachio Cream
- Melt the chocolate chips – Heat coconut oil in a pan, then stir in chocolate until melted.
- Blend everything together – Add pistachios, condensed milk, water and melted chocolate to a food processor.
- Adjust texture if needed – Add a splash of hot water for a thinner spread.
- Store and enjoy! – Transfer to a jar and use as desired.
Pistachio Cream Uses
- Spread it on toast – Perfect for breakfast or a quick snack.
- Drizzle over ice cream – A rich, nutty topping for desserts.
- Mix into yogurt – Adds sweetness and texture to Greek yogurt.
- Bake with it – Use in cookies, cakes, and pastries.
- Blend into smoothies – A delicious protein-packed addition.
Storage
Store in an airtight container at room temperature for up to a week. Refrigerate for a longer shelf life, up to 3 weeks. Stir before using if it separates.
Rose's Quick Tips
- Toast pistachios before blending for a deeper flavor.
- Use a high-speed blender for the creamiest texture. I used my trusted Vitamix for this.
- Let it cool completely before storing to prevent condensation.
- Make a double batch and freeze half! Pistachio cream freezes well for up to 3 months. Thaw overnight in the fridge for a ready-to-use spread anytime.
Recipe FAQs
It’s great for spreading, baking, drizzling over desserts, or adding to drinks.
Yes, if you’re storing it long-term. Otherwise, keep it at room temperature for up to a week.
It contains nuts, but also sugar and chocolate. Enjoy in moderation!
Pistachio paste is pure ground pistachios, while cream has sweeteners and milk.
Almonds, walnuts, and pistachios are among the healthiest nuts!
More Filipino Recipes To Try
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Easy Homemade Pistachio Cream
Equipment
- 1 Blender or food processor
- 1 small pot Melting Coconut oil
Ingredients
- 1 cup Pistachio nuts
- ¼ cup Sweetened Condensed Milk
- ½ cup Coconut oil
- ½ cup White Chocolate chips
- ½ cup Hot Water
Instructions
- Melt the chocolate chips – Heat coconut oil in a pan, then stir in chocolate until melted.
- Blend everything together – Add pistachios, condensed milk, water and melted chocolate to a food processor or blender
- Process until smooth – Blend until you get a creamy, spreadable consistency.
- Adjust texture if needed – Add a splash of hot water for a thinner spread.
- Store and enjoy! – Transfer to a jar and use as desired.
Save This Recipe 💌
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Notes
- Toast pistachios before blending for a deeper flavor.
- Use a high-speed blender for the creamiest texture.
- Let it cool completely before storing to prevent condensation.
- Make a double batch and freeze half! Pistachio cream freezes well for up to 3 months. Thaw overnight in the fridge for a ready-to-use spread anytime.
Rose says
I hope you enjoy this pistachio ice cream as much as I do! It’s so creamy, rich, and packed with real pistachio flavor. Let me know if you try it—I’d love to hear your thoughts!