There’s something special about pistachio ice cream. It’s creamy, nutty, and just sweet enough to keep you coming back for more. This recipe draws inspiration from traditional pistachio gelato but makes it super easy with the Ninja Creami. The result? A rich, velvety treat that’s perfect for a cozy night in or a fancy dinner party. Ready to dive in? Let’s get started!
Quick Recipe Breakdown
- Prep Time: 5 minutes
- Freezing Time: 24 hours
- Processing Time: 5 minutes
- Servings: 2–3 (scale up if needed!)
- Difficulty: Easy—great for beginners!
What You’ll Need
Equipment:
- Ninja Creami machine
- Pint container (comes with the Ninja Creami)
- Mixing bowl and whisk or spoon No Ninja Creami? You can use an ice cream maker or freeze the mix and blend it in a high-speed blender.
- Ingredients:
- 1 cup milk (whole milk is best, but almond or oat milk works too)
- ¾ cup heavy cream (or half-and-half for a lighter option)
- ¼ cup sugar (swap for honey or maple syrup if you prefer)
- 2 tablespoons pistachio instant pudding mix (or pistachio paste/ground pistachios with a pinch of cornstarch)
- ⅛ teaspoon almond extract (or vanilla if that’s what you have)
- Optional: Chopped pistachios for topping
How to Make It
- Mix the Base:
Combine milk, heavy cream, sugar, pudding mix, and almond extract in a bowl. Whisk until smooth—no lumps allowed! Pro Tip: If using honey, warm it slightly so it blends better. - Freeze It:
Pour the mixture into your pint container, but don’t go over the max fill line. Freeze on a flat surface for at least 24 hours. What to look for: A solid, even freeze with no bumps. - Process in the Ninja Creami:
Pop the frozen pint into your machine and select “Ice Cream.” Once done, it should be creamy and scoopable. If it’s too firm or crumbly, add a splash of milk and hit “Re-spin.” - Customize (Optional):
Want to jazz it up? Add chopped pistachios or swirl in melted chocolate using the “Mix-In” function. Pro Tip: Crushed amaretti cookies make a killer topping.
Creative Twists
- Go vegan: Use almond milk and coconut cream instead of dairy.
- Add spice: A pinch of cardamom or cinnamon gives a warm twist.
- Fancy it up: Drizzle with honey or sprinkle edible gold flakes for an elegant touch.
- Seasonal vibes: Pair with berries in summer or serve alongside chocolate lava cake in winter.
Serving & Storage Tips
- Presentation Ideas: Scoop into chilled bowls or cones. Garnish with pistachios or cookies for extra crunch.
- Storage: Keep leftovers in the pint container, sealed tightly, for up to a week. Let it sit at room temp for a few minutes before scooping—or reprocess if needed.
This pistachio ice cream is as versatile as it is delicious. Whether you’re keeping it simple or dressing it up, one thing’s for sure—it’ll be a hit every time!
Ninja Creami Pistachio Ice Cream
A creamy, nutty, and subtly sweet pistachio ice cream inspired by Mediterranean flavors. Made easy with the Ninja Creami, this dessert is perfect for beginners and can be customized to suit any occasion
- Prep Time: 5 minutes
- Cook Time: N/A
- Total Time: 24 hours 5 minutes (Including Freezing Time)
- Yield: 2–3 1x
- Category: Dessert
- Cuisine: Dessert
Ingredients
- 1 cup whole milk (or almond/oat milk for dairy-free)
- ¾ cup heavy cream (or half-and-half for a lighter option)
- ¼ cup granulated sugar (substitute with honey or maple syrup if preferred)
- 2 tablespoons pistachio instant pudding mix (or pistachio paste with a pinch of cornstarch)
- ⅛ teaspoon almond extract (or vanilla extract as an alternative)
- Chopped pistachios (optional, for topping or mix-ins)
Instructions
- Prepare the Ice Cream Base
- In a mixing bowl, whisk together milk, heavy cream, sugar, pistachio pudding mix, and almond extract until smooth and lump-free.
Tip: If using honey or maple syrup, warm it slightly to help it blend better.
- Freeze the Mixture
- Pour the mixture into a Ninja Creami pint container, ensuring it doesn’t exceed the max fill line. Secure the lid and freeze on a flat surface for at least 24 hours.
Visual Cue: The mixture should freeze solid with an even surface.
- Process in the Ninja Creami
- Remove the frozen pint from the freezer, place it in the Ninja Creami machine, and select the “Ice Cream” function.
Troubleshooting: If the texture is crumbly or too firm, add a splash of milk and use the “Re-spin” function.
- Customize Your Ice Cream (Optional)
- Add chopped pistachios or other mix-ins like melted chocolate or crushed cookies using the “Mix-In” function.
Notes
Serving Suggestions:
- Serve in chilled bowls or waffle cones. Garnish with chopped pistachios or crushed amaretti cookies for extra crunch.
Tips & Tricks:
- For a vegan version, substitute dairy milk and cream with almond milk and coconut cream.
- Add a pinch of cardamom or cinnamon for a warm flavor twist.
Storage & Reheating:
- Store leftovers in the pint container with a tight lid for up to one week in the freezer. Before serving again, let it sit at room temperature for 5 minutes or reprocess using the “Ice Cream” function to restore creaminess.
This simple yet indulgent pistachio ice cream is easy to make and endlessly customizable—perfect for any occasion!
