Ninja Creami Pistachio Ice Cream Recipe
Creamy pistachio ice cream made with instant pudding mix, whole milk, and heavy cream. Frozen in a Ninja Creami machine and processed with the Ice Cream function for a smooth, scoopable texture. Optional chopped pistachios can be mixed in for added crunch and nuttiness.
Ingredients
Instructions
- 1
Whisk together pistachio pudding mix, whole milk, and heavy whipping cream in a medium bowl
- 2
Continue mixing for about 2 minutes until pudding mix is completely dissolved and mixture begins to thicken
- 3
Transfer mixture to a Ninja Creami pint container and close the lid
- 4
Place on a level surface in the freezer and freeze for 24 hours
- 5
Remove from freezer and take off the lid
- 6
Insert pint into the Ninja Creami bowl and secure the lid
- 7
Lock the bowl into place in the machine
- 8
Run the Ice Cream function, which takes about 2 minutes
- 9
Remove from machine when cycle completes
- 10
If using pistachios, make a well about 1 1/2 inches wide in the center that extends to the bottom
- 11
Add chopped pistachios to the well
- 12
Return bowl with pint to machine and use the Mix In function to incorporate pistachios
Tips
Source notes to adjust pudding mix quantity based on preference; start with full box and reduce if desired
Good to Know
Keep in freezer in the Ninja Creami pint container, covered. Best consumed within 2 weeks.
Prepare mixture up to 24 hours before freezing if desired. Must freeze for full 24 hours before processing.
Serve immediately after processing through Ninja Creami for best texture.
Common Mistakes
Do not skip the 24-hour freeze to avoid grainy or soft-serve texture that won't process correctly
Do not forget to whisk for the full 2 minutes to avoid undissolved pudding granules
Do not overfill the Ninja Creami pint to avoid overflow during processing
Substitutions
Dairy-Free Swaps
General Alternatives
same product