Ninja Creami Pistachio Ice Cream
Description
Creamy, nutty homemade pistachio ice cream made in the Ninja Creami with just six ingredients and five minutes of prep.
Ingredients
- 1 cup whole milk
- ½ cup heavy cream
- ⅓ cup sweetened condensed milk
- 3 tablespoons instant pistachio pudding mix, dry
- ¼ teaspoon almond extract
- ⅛ teaspoon fine sea salt
- ¼ cup shelled pistachios, toasted and chopped
Instructions
- Whisk the whole milk, heavy cream, sweetened condensed milk, pistachio pudding mix, almond extract, and salt in a medium bowl for 45 seconds, until completely smooth with no lumps.
- Pour the base into a Ninja Creami pint container, stopping at the MAX FILL line.
- Cover with the lid and freeze on a level surface for a full 24 hours.
- Remove the lid, place the pint in the outer bowl, lock it into the machine, and run the ICE CREAM program.
- If the texture is crumbly, add 1 tablespoon of milk to the center of the pint and run RE-SPIN. Repeat if needed until smooth and glossy.
- Dig a hole down the center of the pint, add the chopped pistachios, and run the MIX-IN program.
- Serve immediately.
Equipment
- Ninja Creami Ice Cream Machine
- Ninja Creami Pint Container
- Ninja Creami Pint Container Lid
Notes
Freeze the base for the full 24 hours — a shorter freeze produces a soupy spin. A crumbly first spin is normal and expected; add a tablespoon of milk and re-spin. Store leftovers with parchment pressed against the surface for up to two weeks, and re-spin with a splash of milk before serving. For a lighter pint, replace the cream with milk and add a scoop of vanilla protein powder.
Nutrition
Serving: 1ServingCalories: 611kcalCarbohydrates: 60gProtein: 13gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 99mgSodium: 592mgPotassium: 590mgFiber: 2gSugar: 57gVitamin A: 1273IUVitamin C: 3mgCalcium: 353mgIron: 1mg