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 or heavy whipping cream (both work well)
- 1/2 to 3/4 cups of Milk (add to the file line)
- a few raw Pistachios to serve on top
- optional vanilla Extract
Instructions
- Soften 1 tablespoon of cream cheese in the microwave for 15 seconds.
- In a medium bowl or a large measuring cup combine the cream cheese and sugar (Munk Fruit) and mix well.
- Add the almond extract and mix.
- Next, add the half-and-half or heavy cream.
- In a food processor or coffee grinder process/chop the pistachios into a fine ruff chop but not flour.
- Next, add to a Ninja Creami pint container the above ice cream mixture, the chopped pistachios, and the milk to the max fill line.
- Place the storage lid on top of the pint container and freeze for at least 24 hours.
- When you are ready for delicious Pistachio Ice Cream, 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.
- 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.
- 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.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Ninji Creami