Pistachio and hazelnut paste in ice cream: how much to use and how to balance the recipe

Pistachio and hazelnut have always been among the most requested flavors in gelato shops, and in recent months, pistachio has also become one of the most expensive ingredients to buy. The question we receive most often, both from laboratories and from those making gelato at home, is very concrete:

How much pistachio or hazelnut paste should I put in a kilo of mixture?

And right after: if I increase the paste, what should I remove to avoid weighing down the gelato?

In this guide, we will see how to dose a pure nut paste in gelato, how much fat it really brings, how to rebalance cream, milk, and sugars, and an example recipe for 1 kg for pistachio and hazelnut. The dosages are indicative: there is no universal dosage and it should always be verified against your own formulation.

Important: pure nut pastes are composed of over half fats. Adding paste does not just mean “more flavor”: it changes the amount of fats and solids in the mixture, thus affecting the structure, perceived sweetness, and spreadability of the gelato.

Why talk about pistachio paste right now?

Pistachio is experiencing a particular moment. According to Areté data reported by Sole 24 Ore, the prices of standard pistachio have risen on average by 30–35% in a year, with values exceeding 9,000 dollars per ton. The demand is also driven by the “Dubai Chocolate” phenomenon, which has brought pistachio creams into gelato, bakery, and snacks, while poor harvests and supply tensions from Iran have tightened the supply.

For those producing gelato, this has a practical consequence: every gram of paste adds to the cost per kilo. Measuring accurately, and not “by eye,” matters more than ever today. Take this information as market context: prices change rapidly and should always be verified with your supplier.

In autumn, hazelnut, pistachio, and chocolate return to the spotlight in displays and festive offerings: it’s the right time to refine the recipe.

How much pistachio or hazelnut paste is used per kg of mixture?

For SaporePuro pure pastes, the product sheet indicates a dosage of 70–120 g per kg of white mixture, which is about 7–12% of the weight of the mixture.

• 70–80 g/kg: present but delicate flavor, suitable if the paste has an intense profile or if you want to keep costs down.
• 90–100 g/kg: the most commonly used starting point for a full and recognizable flavor.
• 110–120 g/kg: very strong flavor; here, rebalancing the fats becomes essential.

As a starting point, we recommend trying 100 g of paste per kg of mixture and comparing it with a second batch at 80 g. The right dosage depends on the roasting of the paste, the base used, and the result you want to achieve.

View all SaporePuro nut pastes →

How much fat does nut paste bring to gelato?

A 100% pure paste is made only from roasted and refined nuts. To estimate how much fat it adds, you can use the CREA composition tables, which indicate for 100 g: dried hazelnuts 64.1 g of lipids, pistachios 56.1 g, dried sweet almonds 55.3 g. The actual value of the paste may vary slightly with roasting and batch: for final calculations, use the product technical data sheet.

Percentages calculated on the total weight of the mixture (1 kg) with CREA values for nuts.

Translated: with 100 g of hazelnut paste, you already have over 6 percentage points of fat before adding milk and cream. Many recipes for nut gelatos work with a total fat content around 8–10%: for this reason, in nut flavors, cream is often significantly reduced or eliminated.

How to balance the recipe when increasing the paste

Balancing means keeping four parameters in check: fats, sugars, milk solids, and total solids. If you want to review the basics, you can find everything in our guide to PAC and POD in gelato.

1. First reduce the cream, then assess the milk

The paste brings vegetable fat. If you start with a white base with cream, every additional 10 g of paste is a good time to ask yourself if that cream is still necessary. In nut flavors, many laboratories work with only whole milk plus skim milk powder.

2. Recalculate the total solids

The paste also adds proteins, fibers, and other solids: with 100 g of pure paste, the non-fat solids are approximately 30–40 g. If the total solids increase too much, the gelato becomes dense and pasty; if they decrease too much, you risk a colder and more crystalline structure.

3. Do not increase sugars "to compensate"

Fat rounds out the flavor and can make the gelato taste less sweet. Before adding sugar, try adjusting the ratio of sucrose to dextrose, which affects sweetness and creaminess differently.

4. Consider the serving temperature

A mixture that is very rich in fats and solids may appear compact in the display. In that case, adjust the anti-freezing power (PAC) of the sugars, not the amount of paste.

A practical example: hazelnut and pistachio gelato weighing 1 kg

Here is an indicative starting example for a 1 kg mixture with 100 g of pure paste. The values are calculated with average data (whole milk at 3.6% fat, CREA values for nuts) and should be verified with the technical sheets of your ingredients.

Indicative values of the mixture:

• Hazelnut version: fats about 8.9%, added sugars 19%, total solids about 40%.
• Pistachio version: fats about 8.1%, added sugars 19%, total solids about 40%.

The same scheme also works with Pure Almond Paste 100%. For the neutro, always follow the dosage from the technical sheet of the product you are using: if you have doubts about which to choose, read our guide to neutro for ice cream.

How to incorporate the paste into the process

1. Before weighing it, mix the paste well in the jar: in pure pastes, the oil tends to rise to the surface.
2. You can add it to the pasteurizing mixture or to the already pasteurized white base.
3. Emulsify with an immersion blender until the mixture is homogeneous, without lumps or traces of oil.
4. Let it mature in the fridge, if your process requires it, then churn as usual.

And at home?

With a home ice cream maker, you can halve everything (mix of 500 g with 50 g of paste). If you don't have milk powder or dextrose, the ice cream will still be good, but less structured and harder after a few hours in the freezer.

Which paste to choose: pistachio and hazelnut compared

The pure pastes from SaporePuro have the same indicative dosage, but a different profile. Here’s what each product sheet states:

There is also a “Talismano” version with colorants: if you use it, remember to list the colorants on the label.

Discover the SaporePuro Sicily Pistachio Paste →

Common mistakes with nut pastes

• Add paste without removing cream: the ice cream becomes heavy and "buttery."
• Do not mix the jar: more oil on the surface and fewer solids at the bottom, and each batch will be different.
• Exceed 120 g/kg thinking it will improve flavor: beyond a certain threshold, only cost and fats increase.
• Correct hardness by randomly adding sugar: better to work on the PAC with dextrose or other sugars.
• Forget allergens: hazelnuts, pistachios, and almonds are tree nuts, allergens to be declared according to Regulation (EU) 1169/2011.

Frequently asked questions about pistachio and hazelnut paste in gelato

Can I use the same recipe for pistachio and hazelnut?

Yes, as a starting base. However, hazelnuts bring more fats than pistachios (about 64 g versus 56 g per 100 g according to CREA), so for the same dosage, hazelnut gelato is a bit fattier.

Does the pure paste contain sugars?

SaporePuro's pure pastes of pistachio, hazelnut, and almond have no added sugars: they contain only the sugars naturally present in the nuts. The sugars in the recipe should therefore be calculated separately.

Can I make pistachio gelato without milk?

Yes, with a water or plant-based beverage base. In this case, the paste becomes the main source of fats and the solids need to be rebuilt with sugars, fibers, or a neutral suitable for water-based bases.

Can I use nut paste outside of gelato?

Yes: the product sheets indicate it also for pastry creams, spreads, baked goods, and savory preparations. For mousses and semifreddos, you can find indications in our guide to EasyMousse.

SaporePuro's advice for beginners

Prepare two identical small batches, one with 80 g and one with 100 g of paste per kg of mixture, reducing the cream in the second. Taste them at display temperature and evaluate flavor, structure, and cost per kilo. Only then decide whether to increase: often the difference is made by the quality of the paste more than the quantity.

Do you need help with your recipe?

If you want a comparison on your formulation, write to us indicating:

• the current recipe with the grams of each ingredient;
• the paste you use and the dosage;
• the problem you encounter (hard gelato, heavy, little flavor, oil separation);
• the serving temperature in the display case or freezer.

Purchase SaporePuro nut pastes →

Sources and insights

• CREA – Food composition tables: Dried hazelnuts
• CREA – Food composition tables: Pistachios
• CREA – Food composition tables: Sweet, dried almonds
• Regulation (EU) No. 1169/2011 on the provision of food information to consumers
• Il Sole 24 Ore – Pistachio day, consumption is rising in Italy

The dosages and values reported are indicative and calculated with average data. Always check the technical data sheets of the products you use and test the recipe on your formulation and process.