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Ninja Creami Pistachio Ice Cream No Artificial Dyes mixed ice cream in the pint container with crushed pistachio in the center and a small clear bowl of whole shelled pistachios in the background on a white counter

Ninja Creami Pistachio Ice Cream No Artificial Dyes

Experience the creamy perfection of this homemade pistachio ice cream, made effortlessly with your Ninja Creami ice cream maker. Using simple ingredients, this easy recipe delivers rich, classic pistachio flavors.

  • Total Time: 15 minutes
  • Yield: 3 servings 1x

Ingredients

Units Scale
  • 1 tablespoon softened Cream Cheese
  • 1/3 cup Sugar or Munk Fruit Fruit
  • 1 teaspoon Almond Extract
  • 1/3 finally chopped raw Pistachios
  • 3/4 cup of Half and Half
  • 1/2 to 3/4 cups of Milk (add to the file line)
  • a few raw Pistachios to serve on top

Instructions

  1. Soften 1 tablespoon of cream cheese in the microwave for 15 seconds.
  2. In a medium bowl or a large measuring cup combine the cream cheese and sugar (Munk Fruit) and mix well. 
  3. Add the almond extract and mix. 
  4. Next, add the half-and-half or heavy cream.
  5. In a food processor or coffee grinder process/chop the pistachios into a fine ruff chop but not flour. 
  6. Next, add to a Ninja Creami pint container the above ice cream mixture, the chopped pistachios, and the milk to the max fill line.
  7. Place the storage lid on top of the pint container and freeze for at least 24 hours. 
  8. When you are ready for delicious Pistachio Ice Cream the next day, take the pint container out of the freezer and let it rest on the counter for 10 to 15 minutes. This depends on how hard your freezer freezes. This will ensure a creamy texture. 
  9. Place the pint container in the outer bowl of the Ninja Creami secure the blade and outer bowl lid assembly unit on top and set it on the Ninja Creami machine. 
  10. Process on the “Ice Cream” function. If the ice cream is a little crumbly put back on the Ninja Creami machine and re-spin function.

 

Notes

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