You know those viral Dubai pistachio chocolate bars on TikTok? The ones that look so glossy, creamy, and unreal you have to pause and watch five times? Yeah—those. I couldn’t stop thinking about that vibrant pistachio filling. Naturally, I had to recreate the dreamy pistachio cream part at home…and the results? Absolutely divine.
This homemade pistachio cream is velvety, nutty, and slightly sweet with a rich olive oil backbone that makes it feel luxe but still easy. It’s only 3 ingredients (plus water for soaking), takes minimal effort, and gives you a pistachio spread that feels like it came out of a fancy jar in an Italian market. This pistachio cream recipe would also go super well drizzled over my cinnamon sugar peaches or to add some extra texture and flavor to my s’mores cookies recipe. And of course, it’s the secret ingredient to the base of my pistachio white chocolate cookies and pistachio kulfi too!
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Table of contents
What Is Pistachio Cream?
Pistachio cream is a rich, velvety spread made primarily from—you guessed it—pistachios! It’s kind of like Nutella’s elegant cousin: naturally nutty, slightly sweet, and smooth enough to spoon straight from the jar (no judgment if you do).
There are a couple of famous versions out there, depending on which part of the world you’re getting inspired by:
The Italian Version
In Italy, crema di pistacchio is a delicacy. It’s typically made with Sicilian pistachios (the super green, slightly sweet kind), sugar, milk powder, and sometimes white chocolate. You’ll see it used in pastries, croissants, gelato, or just slathered on toast. The texture is silky and more dessert-forward—think of it like pistachio ganache.
The Dubai Version (aka the TikTok Sensation)
Dubai’s version went viral thanks to those chocolate pistachio bars that are filled with a lush, slightly looser pistachio filling—often paired with dark or milk chocolate, and layered with kadayif and tahini. The flavor leans more toward nutty and rich than overtly sweet. It’s all about indulgence and over-the-top vibes (and I love it for that).
Why Soak and Peel Pistachios?
This step isn’t just a flex—it actually makes a difference.
Soaking helps soften the pistachios, making them easier to blend and less likely to gum up your blender. Peeling the skins gets rid of that slightly bitter taste and gives the cream a gorgeous green color. As someone who’s spent years making nut-based spreads (and learned the hard way), I promise this is the move. Even peeling just half makes it smoother and prettier.
Key Ingredients for Pistachio Cream And why each one matters:
Pistachios: The star of the show! Go for shelled pistachios (roasted is fine, even salted—just soak to remove the salt). They bring that signature nutty flavor and gorgeous green hue. The quality of your pistachios really makes a difference here.
Sweetened Condensed Milk: Adds creaminess, body, and just the right amount of sweetness to balance the earthy pistachios.
Olive Oil: This one might surprise you, but trust me—olive oil plays beautifully with pistachios. It adds richness, helps blend everything together, and enhances the flavor instead of masking it.
Milk (optional): If your cream feels a little too thick, a splash of milk will help loosen it without dulling the flavor.
How to Make My Pistachio Cream Recipe
Store and enjoy! Keep refrigerated in an airtight jar.
Soak or boil your pistachios. This helps loosen the skins and remove excess salt.
Peel most of the skins off. Use a kitchen towel and rub gently. Doesn’t have to be perfect.
Blend with condensed milk and olive oil. Use a high-speed blender or food processor.
Adjust if needed. Add a splash of milk to loosen the cream to your liking.
Common Mistakes to Avoid + Pro Tips
Not soaking the pistachios: This step softens them and improves color and flavor. Don’t skip it.
Using a weak blender: You need power here. If your blender isn’t strong, go in small batches. I personally use a nutribullet.
Pro Tip: Use a kitchen towel instead of paper towels to peel the skins—it’s faster, easier, and won’t fall apart mid-rub.
Expert Insight: Removing even half the skins gives you a brighter green color and creamier texture. It’s worth the extra few minutes.
Serving Suggestions
This pistachio cream is a multitasker. Try it:
- Drizzled over vanilla ice cream
- Swirled into your next overnight oats
- Inside croissants or crepes
- As the creamy center in homemade Dubai-style chocolate bars
- With a sprinkle of sea salt on top of sugar cookies or brownies for that salty-sweet combo
It also pairs very well as a light drizzle on top of a brookie or some ice cream!
FAQ
Store your pistachio cream in a clean, airtight jar in the fridge for up to 2 weeks. Because there’s no preservatives, it’s best consumed sooner rather than later.
Tip: If it thickens too much after chilling, bring it to room temp and stir before using.
Yes! Just soak them first to get rid of most of the saltiness. It actually works out great in a pinch.
Pistachio Cream Recipe (Only 3 Ingredients!)
Equipment
- high speed blender
Ingredients
- 2 cups Pistachios
- 1/2 cup sweetened Condensed milk
- 2 tbsp olive Oil
- 2 tbsp milk optional after blending to loosen more
Instructions
- Soak the pistachios: Add shelled pistachios to a bowl and pour hot water over them, covering by a few inches. Let sit for 15 minutes or boil briefly on the stovetop.
- Remove the skins: Drain the pistachios and rub them in a clean kitchen towel to loosen the skins. Peel off as many as you can—it’s okay if a few stubborn bits stay on.
- Blend the mixture: Add peeled pistachios, sweetened condensed milk, and olive oil to a high-speed blender or food processor. Blend until smooth and creamy. The heat from the blades will help emulsify the cream.
- Adjust texture: If needed, add up to 2 tablespoons of milk to loosen the consistency. Blend again briefly.
- Transfer and store: Scoop the pistachio cream into a clean jar or airtight container. Refrigerate until ready to use.
What did you think of this recipe?