If you love nuts and are craving a sweet treat, don't miss this Ninja Creami Pistachio Ice Cream. It is rich, creamy, and oh-so-satisfying. A quick spin in the food processor turns simple ingredients into a delicious base, and then the Ninja Creami does all the heavy lifting. The result is a crave-worthy frozen treat that is so good you may want to hide it under the veggies in the freezer!
It is safe to say my Ninja Creami gets a workout year-round. My son makes protein ice cream almost every day. (You know, for the gains.)
And Ninja Creami Mango Sorbet is my go-to guilt-free afternoon snack.
This Pistachio Ice Cream is my version of the nutty, slightly sweet indulgence you’d expect to find in a scoop shop.
When I tested this one, I knew it was going to be a repeat-worthy hit, and I wasn't disappointed. The creamy texture and delicious taste still have me dreaming of it.
If you’re looking for more Ninja Creami Recipes, be sure to also check out my Ninja Creami Gelato and Mint Chocolate Chip Ice Cream,
Ingredient Notes and Substitutions
- Shelled Pistachios: Look for unsalted pistachios for better control over flavor—roasted or raw both work. Trader Joe’s or bulk bins are great sources.
- Sugar: If you are looking to make your ice cream mixture sugar-free, allulose is a good option. For an unrefined sweetener, either maple syrup or honey works.
- Cream Cheese: Use full-fat cream cheese for the creamiest texture. Avoid whipped versions—they won’t emulsify the same way.
- Half and Half: Feel free to use whole milk or heavy cream. For a non-dairy option, cashew, coconut milk, almond milk, or oat milk will work - keep in mind that it won’t be as rich.
- Almond Extract
Enhances the pistachio flavor and gives it that old-school ice cream parlor vibe. If you’re not a fan, vanilla extract is a gentler alternative.
Tips & Tricks for Ninja Creami Pistachio Ice Cream
- Use fresh pistachios for the best flavor—remember that the flavor is coming from nuts (rather than the pudding mix used in a lot of recipes), so the quality of your nuts is important.
- No Cream Cheese? The cream cheese helps emulsify the mixture and gives the final texture a rich, scoopable creaminess, but it isn't strictly necessary. If you don't have it, you can skip it.
- Want to make Ninja Creami Pistachio Protein Ice Cream? Use regular milk if you prefer and ¼ cup of your favorite vanilla protein powder. (We like Transparent Labs.)
Homemade Pistachio Ice Cream Instructions
Add the remaining pistachios and sugar to a food processor and blend into a paste. You could also use a high-speed blender.
Attach to base and run the ICE CREAM function on your Ninja Creami machine.
Add chopped pistachios to the well.
Enjoy!
Ninja Creami Pistachio Ice Cream
Ingredients
- ½ cup shelled pistachios divided
- 6 tablespoons sugar
- 1 tablespoon cream cheese
- 1 ½ cups half and half
- ⅛ teaspoon sea salt
- ¼ teaspoon almond extract
Instructions
- Measure out 2 tablespoons of pistachios and chop. Set aside.
- Place the remaining pistachios in your food processor. Add the sugar and process until a paste has formed, about 1 minute.
- Add the cream cheese and process for 30 seconds before adding the half and half, salt, and almond extract. Process until smooth.
- Transfer to a Ninja Creami pint and freeze until solid.
- Remove the pint lid and attach the pint to the outer bowl.
- Place on the base and select ICE CREAM. Process.
- Remove the pint from the base and remove the lid. Make a well all the way to the bottom in the center of the ice cream.
- Add the chopped pistachios.
- Process using the MIX-IN function. Enjoy!
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