Description
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A smooth and luscious homemade pistachio cream made with real pistachios, white chocolate, and a touch of butter. Perfect as a spread, filling, or topping for desserts like pistachio ice cream.
Ingredients
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1 1/4 cups raw, unsalted pistachios (125g), shelled
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2 tablespoons unsalted butter (30g)
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3/4 cup whole milk or cream (190ml), divided
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4 oz white chocolate, chopped (about 1 cup)
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2 tablespoons confectioner’s sugar
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1/4 teaspoon kosher salt (Diamond Crystal recommended)
Instructions
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Blanch the Pistachios:
Bring a medium pot of water to a boil. Add pistachios and boil for 3 minutes. Drain and place on a kitchen towel. Rub gently to loosen the skins, then discard them. -
Melt Butter and Chocolate:
In a small microwave-safe bowl, combine butter and 1/4 cup milk. Microwave in 20-second intervals until butter melts and milk is hot. Add chopped white chocolate and stir until melted. -
Blend the Cream:
Add skinned pistachios to a blender. Add the remaining 1/2 cup milk, sugar, salt, and the melted chocolate mixture. Blend on medium, scraping the sides 3-4 times. Then blend on high for 30–60 seconds until silky smooth. -
Store and Chill:
Transfer to an airtight container. Refrigerate for up to 2 weeks. Stir before use if separation occurs.
Notes
For brighter color and smoother texture, don’t skip removing the pistachio skins.
Substitute white chocolate with sweetened condensed milk for a different twist.
Perfect for using in pastries, swirled into yogurt, or as a topping for pistachio ice cream.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Spread, Dessert, Sauce
- Method: Blending, Boiling
- Cuisine: American, Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 130
- Sugar: 6g
- Sodium: 30mg
- Fat: 10g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Pistachio Cream, pistachio ice cream, homemade pistachio spread, nut butter alternative, Italian pistachio recipe