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Creami Pistachio Ice Cream

Creami Pistachio Ice Cream That Will Delight Your Taste Buds

Experience the rich, nutty flavor of Creami Pistachio Ice Cream, a delightful homemade dessert perfect for family gatherings.
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Prep Time 15 minutes
Freezing Time 1 day
Total Time 1 day 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 oz Cream Cheese Ensure it is fully softened to avoid lumps.
  • 3/4 cup Sugar or Monk Fruit Sweetener Acts as the primary sweetener for balance.
  • 1 tsp Almond Extract Can be swapped with vanilla extract.
  • 1 cup Half and Half Substitute with heavy cream and whole milk for a richer taste.
  • 1/2 cup Milk Use whole milk for a creamier texture.
For the Crunch
  • 1 cup Raw Pistachios Finely chop but don’t puree into a paste.

Equipment

  • Ninja Creami

Method
 

Step-by-Step Instructions
  1. Soften the Cream Cheese by microwaving it for about 15 seconds.
  2. Mix the softened cream cheese with sugar or monk fruit sweetener until smooth.
  3. Incorporate almond extract into the mixture and stir well.
  4. Add half and half to the mixture, stirring until creamy.
  5. Finely chop raw pistachios and fold them into the mixture.
  6. Pour the mixture into the Ninja Creami pint container and fill with whole milk to the max fill line.
  7. Freeze the container for at least 24 hours.
  8. Let the container sit at room temperature for 10-15 minutes before processing.
  9. Process the mixture in the Ninja Creami using the ice cream function.
  10. Serve the ice cream in bowls or cones, optionally topping with whole pistachios.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 15gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 120mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 100mgIron: 0.5mg

Notes

Store in an airtight container for up to 2 weeks. Allow to sit at room temperature for 10-15 minutes if too hard to scoop.

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