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Pistachio Frozen Yogurt with Salted Caramel

photo: Scott Phillips

Yield: 1 quart frozen yogurt and 1 cup caramel

Pistachios add richness and bursts of bright green to this tangy, creamy fro-yo, made better with a generous topping of caramel sauce.


For the yogurt

  • 3/4 cup granulated sugar
  • 3/4 tsp. ground cardamom
  • 1-3/4 cups raw, unsalted pistachios
  • 2-1/4 cups plain whole-milk Greek yogurt
  • 3/4 cup whole milk
  • 1-1/2 tsp. pure almond extract

For the caramel sauce

  • 1 cup granulated sugar
  • 2 tsp. light corn syrup
  • 3/4 cup heavy cream, at room temperature
  • 2 Tbs. unsalted butter, softened and cut into pieces
  • Kosher salt
  • Flaky sea salt, for serving (optional)


Nutritional Information

  • Nutritional Sample Size 1/2 cup frozen yogurt plus 2 Tbs. caramel
  • Calories (kcal) : 650
  • Fat Calories (kcal): 340
  • Fat (g): 38
  • Saturated Fat (g): 17
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 50
  • Sodium (mg): 115
  • Carbohydrates (g): 67
  • Fiber (g): 4
  • Sugar (g): 59
  • Protein (g): 15


Make the yogurt

  • Combine the sugar and cardamom in a food processor, and process until powdery, about 10 seconds. Add the pistachios and pulse twice just to very coarsely chop. Transfer  to a large bowl. Whisk in the yogurt, milk, and almond extract. Cover and refrigerate  for at least 4 hours and up to 1 day.
  • Stir the mixture, then churn it in an ice cream maker according to the manufacturer’s instructions until it’s the consistency of soft-serve ice cream; if it balls up, let  it sit briefly, and then scrape as much of the mixture off the blades as you can.
  • Transfer to a metal loaf pan (preferably 9×5 inches), making sure to scrape any  frozen yogurt off the paddle. Smooth the top, press a piece of plastic wrap directly  on the surface, and cover tightly with foil. Freeze for 4 hours for optimal scooping.  If freezing for much longer, let sit at room temperature until scoopable before  serving.

Make the caramel sauce

In a medium saucepan, combine the sugar, corn syrup, and 1/4 cup water, and cook over  medium-low heat, stirring occasionally, until the sugar dissolves, 2 to 3 minutes.  Increase the heat to medium high and cook without stirring until the sugar begins to  turn golden brown on the edges. Gently swirl the pan over the heat to even out the  color, and cook until the sugar turns golden amber, 8 to 10 minutes. Remove from the  heat. Slowly pour in the cream (be careful—the mixture will bubble vigorously). Stir  with a wooden spoon or heatproof spatula; if there are solid bits, set the pan over  medium-low heat and stir gently until the caramel is smooth. Stir in the butter and  1/2 tsp. salt. Let cool. (The sauce will keep, covered and refrigerated, for 1 month.  Let it come room temperature before using.) Serve drizzled over the frozen yogurt, sprinkled with the sea salt, if you like.


Rate or Review

Reviews (2 reviews)

  • user-3131452 | 05/09/2019

    Although I disagree with the previous review, I do see (taste) the strongly forward almond extract that the reviewer described. This is not a mildly flavored frozen yogurt—thisnisnin-your-face almond, cardamom, sweet, nutty frozen yogurt. At first, before the yogurt mix was churned, the almond was off-putting for me as well. After churning, the cardamom came forward next, and the sheer volume of crunchiness from so many pistachios felt decadent. I loved the caramel sauce, too—so easy to make and, on my stove, the recipe’s cooking time estimate was exact! Another fine recipe from a fine magazine.

  • user-4756231 | 07/13/2017

    Terrible. Chalky. The huge amount of almond extract has got to be a mistake. Leave frozen yogurt to the professionals. On the other hand, a real pistachio ice cream made from a custard base and pistachio paste? Delicious. (See latest issue of Saveur)

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