Pista milkshake is a creamy and refreshing drink made by blending chilled milk with pistachios, cardamom, sugar, and ice cream. I find it to be one of the most delightful summer coolers, especially when I want something quick, rich, and nutty. The subtle flavor of pistachios combined with the creaminess of milk and ice cream makes it a truly irresistible treat.

Why You’ll Love This Recipe

I like this recipe because it’s simple and comes together in just a few minutes. The milkshake is not only creamy but also has a lovely nutty flavor that stands out. I often prepare it when I want to enjoy a chilled, satisfying drink without spending too much time in the kitchen. It’s also a great way to treat kids during hot afternoons, and I sometimes make it even more indulgent by adding extra ice cream on top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup milk, boiled, cooled, and chilled

• 3 to 4 small scoops pista ice cream

• 1 teaspoon chopped pista + 1 teaspoon for garnish

• A tiny pinch of cardamom powder

• 1 teaspoon sugar (optional)

Directions

1. I start by adding chilled milk, sugar, chopped pistachios, and cardamom powder to a blender jar.

2. Then I add 3 small scoops of pista ice cream.

3. I blend everything until smooth and creamy.

4. I serve the milkshake immediately, topped with a scoop of ice cream and sprinkled with chopped pistachios.

Servings and timing

This recipe makes 2 glasses of pista milkshake. It takes about 10 minutes to prepare and 5 minutes to blend and serve.

Variations

• I sometimes use vanilla ice cream instead of pista ice cream for a milder flavor.

• For a richer taste, I add a tablespoon of condensed milk.

• If I want a healthier version, I skip the ice cream and use soaked pistachios with chilled milk instead.

• A drizzle of rose syrup or saffron strands also adds a unique twist.

Storage/Reheating

I like to serve pista milkshake fresh, but if I need to store it, I keep it in the refrigerator for up to 6 hours. I give it a quick stir before serving as the nuts and flavors tend to settle at the bottom. I don’t recommend reheating since it is best enjoyed cold.

FAQs

How can I make pista milkshake without ice cream?

I blend chilled milk with soaked pistachios, sugar, and cardamom powder for a lighter version. It still turns out creamy and delicious.

Can I make this milkshake vegan?

Yes, I replace regular milk with almond or cashew milk and use dairy-free ice cream. It tastes just as good.

Can I prepare it ahead of time?

I usually prepare it fresh, but I can make it a few hours earlier and keep it chilled in the refrigerator. A quick stir before serving makes it perfect again.

What type of pistachios should I use?

I like to use unsalted pistachios for this recipe. If I only have salted ones, I rinse them well before blending.

Can I reduce the sugar?

Yes, I often skip sugar if my ice cream is already sweet. The natural flavor of pistachios still shines through.

Conclusion

I love making pista milkshake because it is quick, indulgent, and always refreshing. Whether I prepare it as an afternoon cooler or a sweet treat for the family, it never fails to impress. The creamy texture and nutty taste make it a summer favorite I keep coming back to.