This homemade pistachio cream is rich, creamy, and comes together in minutes. If you've been making any of the Dubai chocolate desserts everyone's obsessed with, this is the pistachio cream that goes into all of them, minus the store-bought price tag and extra sweetness.
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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, try it in my Dubai Strawberry Chocolate Cups, it's one of my favorite ways to use it.
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Why You'll Love This Recipe
- Easy to Make: Comes together in minutes using a blender or food processor.
- Tastes Better Than Store-Bought: No artificial flavors, just real pistachios.
- Versatile: Use it as a spread, in ice cream, or in other desserts.
- Budget-Friendly: Stretches your ingredients for multiple uses.
- Rich and Creamy: Smooth texture with deep pistachio flavor.
- Make-Ahead Friendly: Whip up a batch and have it ready whenever a recipe calls for it.
What is Pistachio Cream?
Pistachio cream is a smooth, sweet, nutty spread made by blending pistachios with ingredients like milk and chocolate. It's a staple in Italian desserts, and lately, the base of nearly every viral Dubai chocolate dessert too.
Ingredients
This is just an overview, jump down to the full recipe card below for exact amounts and detailed instructions.
- Pistachio Nuts: Raw or unsalted pistachios give the purest flavor and the brightest green color. I actually used roasted and salted ones from Costco, since that's what I had on hand, and the cream still turned out great, just a shade darker and slightly saltier than it would be with raw. If color matters to you, raw is the way to go.
- 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
- Coconut Oil: Swap for melted butter or a neutral oil like avocado or vegetable oil.
- Sweetened Condensed Milk: Honey or maple syrup work as a more natural sweetener, though the texture will be slightly less thick.
- White Chocolate Chips: Any white chocolate bar, chopped, works in place of chips.
- Salt: A pinch enhances the nutty flavor, especially useful if you're using unsalted pistachios instead of the roasted, salted kind.
How To 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 high-speed blender or 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: Good 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: Adds nutty flavor and richness.
Storage
Store in an airtight container at room temperature for up to a week. Refrigerate for a longer shelf life, up to 2 weeks. Stir before using if it separates.
Rose's Quick Tips
- Toast the Pistachios First: If you're using raw pistachios, toasting them before blending deepens the flavor. Skip this if using pre-roasted, like the Costco ones.
- Use a High-Speed Blender or Food Processor: I use my Vitamix for this, it gets the smoothest, creamiest texture. A regular blender may struggle with a small batch this thick, a food processor is a solid alternative if that's what you have.
- Let It Cool Completely Before Storing: Prevents condensation from forming in the jar.
- Make a Double Batch: Freeze half for up to 3 months. Thaw overnight in the fridge for a ready-to-use spread anytime.
- Want a Brighter Green Color? Blanch the Pistachios First. Drop raw pistachios in boiling water for about a minute, drain, then rub off the skins with a clean towel. It's an extra step, but it makes a real difference if you want that vivid green you see in Dubai chocolate videos.
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.
More Dubai Chocolate Desserts to Try
- Ninja Creami Pistachio Ice Cream
- Ninja Creami Rose Ice Cream
- Dubai Hot Chocolate
- Dubai Chocolate Strawberry Cup
Did you try this recipe?
Share how it turned out in the comment box below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you!
Pistachio Cream (Homemade)
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.½ cup White Chocolate chips, ½ cup Coconut oil
- Blend everything together. Add pistachios, condensed milk, water and melted chocolate to a food processor or blender1 cup Pistachio nuts, ¼ cup Sweetened Condensed Milk, ½ cup Hot Water
- 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.
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Notes
- Use a high-speed blender or food processor for the creamiest texture. A regular blender may struggle with a batch this thick.
- Let the cream cool completely before storing to prevent condensation in the jar.
- 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!