This No Churn Pistachio Caramel Cone Ice Cream is everything you love about gourmet ice cream, made right at home — without an ice cream machine.
It’s ultra-creamy, velvety smooth, and loaded with rich pistachio flavor, gooey ribbons of salted caramel, and big crunchy pieces of waffle cone. Every bite tastes like a fancy scoop shop creation, but the recipe couldn’t be easier.
Whether you are craving something sweet and nostalgic, or just want a no-fuss frozen dessert, this recipe delivers. With just a handful of ingredients and a few minutes of mixing, you’ll have a decadent homemade treat that freezes beautifully and scoops like a dream.
If you love pistachio, caramel, or classic ice cream-truck cone vibes, this is the flavor you’ll be making all year long.
Why you’ll love this recipe!
What ingredients do I need?
- Heavy cream (cold): Whips into stiff peaks to give the ice cream its signature silky, scoopable texture.
- Sweetened condensed milk: The base of all great no-churn ice creams — sweet, creamy, and stabilizing.
- Pistachio butter: Pure pistachio richness that adds deep, nutty flavor without dyes or extracts.
- Vanilla extract or vanilla bean paste: Adds warmth and boosts the flavor of the pistachio and caramel.
- Sea salt: Balances sweetness and intensifies the caramel + pistachio notes.
- Sea salt caramel: Creates dreamy, gooey swirls throughout the ice cream.
- Crushed waffle cones: Adds crunchy, nostalgic ice-cream-truck texture in every scoop.
Recipe Variations
- Pistachio Chocolate Chunk: Add chopped dark chocolate or mini chocolate chips.
- Pistachio Turtle: Add pecans, caramel, and chocolate drizzle.
- Salted Pistachio Crunch: Fold in chopped roasted pistachios for extra nuttiness.
- Caramel Swirl Coffee: Omit the pistachio butter and add 1–2 tsp espresso powder to the condensed milk mixture.
- Dairy-free: Use coconut cream and dairy-free condensed milk.
- Gluten-free: Omit the waffle cones or use gluten-free cones.
Pro Tips
- Chill your bowl and beaters. Cold equipment helps the cream whip faster and stay stable.
- Fold, don’t stir. This keeps the mixture airy and prevents deflating the whipped cream.
- Layer the caramel, don’t mix it in. This gives gorgeous, clean swirls instead of blending into the base.
- Freeze at least 4 hours, overnight is even better for firm, scoopable ice cream.
- Use a metal loaf pan. It gets colder faster and helps the ice cream set evenly.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Pistachio butter: Almond butter, cashew butter, or hazelnut butter (flavor will vary). Or just omit with a nut allergy.
- Vanilla bean paste: Regular vanilla extract works well.
- Sea salt caramel: Homemade caramel (like mine here), dulce de leche, or chocolate fudge sauce.
- Waffle cones: Sugar cones, pretzel pieces, or chopped shortbread cookies.
- Heavy cream: There’s no full substitute, but coconut cream can work for a dairy-free version with a slightly different texture.
Leftovers and Storage
- Storage: Keep tightly covered in a loaf pan or airtight freezer container for up to 2 weeks.
- Texture tip: If it becomes too firm, let the ice cream sit at room temp for 5–7 minutes before scooping.
- Avoid freezer burn: Press parchment directly on top before covering with foil or a lid.
- Make-ahead: This recipe thrives when made ahead, perfect for entertaining or holiday desserts.
But, I Still Have A Few Questions…
Do I need an ice cream machine for this recipe?
Nope! No churn means the whipped cream + condensed milk create the perfect ice cream texture without churning.
Can I use shelled pistachios instead of pistachio butter?
Not directly — they won’t blend the same. But you can pulse them and fold them in for added crunch.
Can I double the recipe?
Yes! Just use a larger container or two loaf pans.
Can I make this dairy-free?
Yes — use coconut cream in place of heavy cream and dairy-free condensed milk. The texture will be slightly softer.
My caramel sinks — is that normal?
Yes, caramel can settle slightly. Layering it helps keep swirls distributed throughout.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
No Churn Pistachio Caramel Cone Ice Cream
Ingredients
- 2 c. Heavy cream cold
- 14 oz sweetened condensed milk
- 4 oz pistachio butter
- 1 tsp vanilla bean paste or vanilla extract
- 1 tsp sea salt
- 1/2 c. Sea salt caramel your favorite or use my recipe!
- 3-4 Crushed waffle cones
Instructions
- Line a loaf pan with parchment paper and stick in the freezer to get cold.
- In a large cold bowl, whisk together condensed milk, pistachio butter, vanilla, and salt.
- In the bowl of a stand mixer, or using a hand mixer, whisk the heavy cream until stiff peaks form.
- Fold half of the whipped heavy cream into the condensed milk mix. Once incorporated, add the other half and fold in again.
- Fold in waffle cones.
- Remove loaf pan from freezer and scoop some of the cream mix into the bottom, drizzle with caramel. Repeat.
- Cover tightly and place in freezer for at least 4 hours.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.