The Heat is on: Pistachio Vanilla Wasabi Ice Cream

An intriguing recipe for Pistachio Vanilla Wasabi Ice Cream that involves a bit of heat! Perfect ice cream partner with strawberries.

Pistachio Vanilla Wasabi Ice Cream recipe

Are you feeling the heat? You’re lucky. Mid July in Paris and we’re thinking of putting the heating on indoors as we watch the torrential rain. At least there’s no need to worry about sunburn and slapping on the sunscreen. On the other hand, I’m seeing poor friends having to deal with soaring, sky-high, sweltering temperatures.

While our American friends are enduring the worst drought since 1956, they’re hopefully enjoying National Ice Cream month, at least. Although we’re not craving ice cream just now as much as we should in Paris, I have a solution for our differences in temperatures. Needing something ice cold? Needing ice cream but with some heat? Here’s my solution with an intriguingly delicious Pistachio Vanilla Wasabi Ice Cream.

Inspiration from Chef William Ledeuil

One of my favourite French chefs is William Ledeuil of Ze Kitchen Galérie in Paris (and the little brother, KGB). He makes the most incredible dessert consisting of a white chocolate and wasabi ice cream and serves it with a pistachio and green tea sauce, fresh strawberries and either crumble or wasabi meringues. The flavour combination is simply incredible!

Pistachio-wasabi ice cream. Are you making a face?

I have been experimenting with the flavours that he concocts in his grand finale but twiddling with my own recipes at home. First I made pistachio, coconut and wasabi macarons (recipe in Mad About Macarons).

This time, I’ve put the flavours together into just one ice cream to make it simple – after all, I’m a lazy gourmet!  I replaced the white chocolate with egg yolks (as macaronivores, we need the whites for macarons!) The result is a gluten free dessert, full of interesting flavours.

pistachio green tea and wasabi macaron recipe Mad About Macarons Jill Colonna

If you feel like a double intriguing wasabi wham – enjoy this with Pistachio, White Chocolate and Wasabi macarons (recipe on p65 of Mad About Macarons.)

ice cream scoop with strawberries and macaron

scoop of wasabi ice cream with strawberries and macaron

Pistachio, Vanilla and Wasabi Ice Cream

Author: Jill Colonna
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings : 10


The perfect summer ice cream with fresh strawberries - pistachio and wasabi ice cream with coconut and vanilla (this recipe requires an ice cream maker)


  • 200 ml / 7 fl oz coconut milk small carton
  • 300 ml / 11 fl oz whole milk
  • 50 g / 1.75 oz ground pistachios
  • 1 vanilla pod
  • 1 tsp pistachio extract
  • pinch green and brown food colouring 3 parts green, 1 brown
  • 5 egg yolks
  • 100 g / 3.5 oz caster sugar
  • 4 tsp powdered milk
  • 15 g / 0.5 oz wasabi paste


  • Heat the milk, coconut milk and pistachios in a heavy-based pan with the vanilla pod which is cut in two lengthways. Bring to the boil, and turn off the heat for the vanilla to infuse in the creamy milk for 5-10 minutes.
  • Cream together the egg yolks and sugar in a large bowl until light and fluffy. Add the powdered milk, wasabi paste and pistachio extract and mix well.
  • Scrape out the seeds from the vanilla pod and add to the yolk cream. Discard the pod from the warmed coconut-milk and add the food colouring.
  • Pour the creamy milk onto the egg mixture whisking continuously. Return the mixture to the pan on a medium heat, whisking constantly until the custard thickens and coats the back of a spoon. Set the mixture aside to cool.
  • Once cool, place in the fridge for 1-2 hours before pouring into an ice cream maker to churn according to your ice cream maker.


Serve on fresh strawberries with pistachio macarons on the side.

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Comments (29)

Just thinking of wasabi ice cream makes my tongue hurt 🙂 It looks wonderful though.

This doesn’t hurt at all. Honest!

I could be your only Japanese friend who doesn’t eat wasabi, yet pistachio and vanilla ice cream sounds heavenly! 😉

Go on, Nami. Have you tried it with the wasabi. This could change your whole perception of the stuff in a sweet context.

This sounds so so so good. I’d love a big bowl of this sat outside in the sunshine. The addition of wasabi is really interesting too!

Sounds good if we can always have it outside in the sun but without it, the heat definitely helps.

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