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
- Soften the cream cheese. Microwave 1 tablespoon for 15 seconds. Pro tip: Fully softened cream cheese prevents lumps.
- Mix the base. Combine cream cheese and sugar until smooth.
- Add the almond extract. Stir in 1 teaspoon and mix well.
- Add the half and half. Pour in 3/4 cup and stir until creamy.
- Chop the pistachios. Pulse until finely chopped with texture. Pro tip: Do not over-process into paste.
- Fill the pint container. Add base, pistachios, then milk to the max fill line.
- Freeze for 24 hours. Place the lid on and freeze for at least 24 hours.
- Temper before spinning. Let it sit on the counter for 10 to 15 minutes. Pro tip: Do not skip this step.
- Process in the Ninja Creami. Lock in and process on the ice cream function.
- Re-spin if needed. If crumbly, use the Re-Spin function.
Notes
- Prep Time: 15 minutes
- Category: Dessert
- Method: Ninji Creami
Nutrition
- Serving Size: 1 serving
- Calories: 156
- Sugar: 8.4 g
- Sodium: 100.9 mg
- Fat: 8.7 g
- Carbohydrates: 13.4 g
- Fiber: 1.4 g
- Protein: 6.6 g
- Cholesterol: 9 mg
