If you’re looking for a rich and creamy frozen treat, this Ninja Creami Pistachio Gelato Recipe is the perfect choice. The Ninja Creami transforms simple ingredients into a smooth, decadent gelato with a luscious texture that rivals any store-bought version.
Ninja Creami Pistachio Gelato Recipe
Ingredients
Here’s a detailed breakdown of the ingredients you’ll need to make rich, creamy, and flavorful pistachio gelato using the Ninja Creami:
1. Pistachios (½ cup, unsalted, shelled)
- Use raw or roasted unsalted pistachios for the best flavor.
- Toasting them lightly enhances their nutty aroma.
- Grind into a fine paste for a smooth gelato texture.
2. Whole Milk (1 cup)
- Provides the base for the gelato, ensuring a creamy consistency.
- Whole milk is preferred for richness, but 2% milk can be used as a lighter option.
3. Heavy Cream (¾ cup)
- Adds the signature silkiness and richness to the gelato.
- A key ingredient to achieve the perfect balance between creamy and smooth.
4. Granulated Sugar (½ cup, or to taste)
- Sweetens the gelato while helping to maintain a soft texture.
- Can be substituted with honey, maple syrup, or a sugar alternative.
5. Vanilla Extract (1 teaspoon)
- Enhances the natural pistachio flavor with a subtle sweetness.
- Pure vanilla extract is recommended for the best taste.
6. Almond Extract (¼ teaspoon, optional)
- Adds a slight marzipan-like depth to the gelato, complementing the pistachio flavor.
- Use sparingly, as it has a strong taste.
7. Salt (¼ teaspoon)
- A small amount enhances the overall flavor and balances the sweetness.
8. Egg Yolks (2, optional for custard base)
- Helps create an ultra-creamy, rich gelato texture.
- If skipping eggs, the gelato will still be creamy but slightly less custard-like.
9. Milk Powder (1 tablespoon, optional)
- Improves texture by reducing ice crystals, making the gelato extra smooth.
- Can be omitted if unavailable.
Instructions for Ninja Creami Pistachio Gelato
Follow these step-by-step instructions to create a smooth, nutty, and creamy pistachio gelato with your Ninja Creami.
Step 1: Prepare the Pistachio Base
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Toast the Pistachios (Optional but Recommended)
- If using raw pistachios, lightly toast them in a dry skillet over medium heat for 2-3 minutes until fragrant.
- This step enhances the nutty flavor. Let them cool completely before blending.
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Grind the Pistachios
- Using a blender or food processor, pulse the toasted (or raw) pistachios until finely ground.
- For an extra-smooth texture, blend with 2 tablespoons of milk until it forms a paste.
Step 2: Make the Gelato Mixture
For a No-Custard (Egg-Free) Version:
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In a blender or mixing bowl, combine:
- Whole milk (1 cup)
- Heavy cream (¾ cup)
- Granulated sugar (½ cup)
- Pistachio paste (from Step 1)
- Vanilla extract (1 tsp)
- Almond extract (¼ tsp, optional)
- Salt (¼ tsp)
- Milk powder (1 tbsp, optional, for a creamier texture)
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Blend or whisk until fully combined and smooth.
For a Custard-Based Version (Richer, Creamier Texture):
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Heat the Milk and Cream
- In a saucepan over medium heat, warm 1 cup of whole milk and ¾ cup of heavy cream until just steaming (do not boil).
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Whisk the Egg Yolks & Sugar
- In a separate bowl, whisk 2 egg yolks with ½ cup sugar until pale and thick.
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Temper the Egg Mixture
- Slowly pour a small amount of the warm milk into the yolks while whisking to prevent curdling.
- Gradually add the rest of the milk while whisking continuously.
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Cook the Custard
- Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly (about 170-175°F or 77-80°C).
- Do not let it boil.
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Strain and Combine with Pistachios
- Strain the custard through a fine mesh sieve into a clean bowl.
- Stir in the pistachio paste, vanilla extract, almond extract, and salt until well blended.
Step 3: Chill and Freeze the Mixture
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Cool the Gelato Base
- Pour the mixture into a Ninja Creami pint container.
- Cover and refrigerate for at least 2-4 hours to enhance flavor (optional but recommended).
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Freeze for 24 Hours
- Place the pint container in the freezer for at least 24 hours until completely solid.
Step 4: Process in the Ninja Creami
- Remove the frozen pint from the freezer and place it into the Ninja Creami machine.
- Lock it into place and select the “Gelato” mode.
- After the cycle completes, check the texture.
- If the gelato appears crumbly or powdery, add 1-2 tablespoons of whole milk and re-spin using the “Re-spin” function.
- Repeat if necessary until it reaches a smooth and creamy consistency.
Step 5: Serve and Enjoy!
- Scoop into bowls or cones.
- Garnish with crushed pistachios, chocolate shavings, or a drizzle of honey for extra flavor.
- Serve immediately and enjoy your homemade pistachio gelato!
Storage Tips
- Store leftovers in the Ninja Creami pint with the lid on.
- If gelato hardens after refreezing, re-spin in the Ninja Creami before serving.
Ninja Creami Pistachio Gelato Recipe
Equipment
- Ninja Creami Machine – Essential for processing the frozen mixture into smooth gelato.
- Ninja Creami Pint Container – Used for freezing the gelato base for at least 24 hours.
- Blender or Food Processor – For grinding pistachios into a fine paste and blending ingredients smoothly.
- Mixing Bowls – To mix ingredients before freezing.
- Whisk or Spoon – For stirring and combining ingredients.
- Measuring Cups & Spoons – For accurate ingredient measurements.
- Saucepan (if making custard-based gelato) – To heat the milk, cream, and egg yolks.
- Fine Mesh Sieve (if making custard-based gelato) – To strain out any solids for an ultra-smooth texture.
Ingredients
Base Ingredients:
- 1 cup (240ml) whole milk – For a creamy texture
- ¾ cup (180ml) heavy cream – Adds richness and smoothness
- ½ cup (100g) granulated sugar – Sweetens the gelato
- ½ cup (70g) unsalted pistachios – Finely ground for authentic flavor
- 1 teaspoon vanilla extract – Enhances the overall taste
- ⅛ teaspoon salt – Balances the sweetness and flavors
Optional (For a Custard-Style Gelato):
- 2 large egg yolks – Adds extra creaminess (optional)
Optional Mix-Ins & Variations:
- ¼ teaspoon almond extract – Enhances the nutty taste
- 2 tablespoons chopped pistachios – For a crunchy texture
- 1 tablespoon honey or maple syrup – For a natural sweetness boost
Instructions
- Blend the IngredientsIn a blender or food processor, combine whole milk, heavy cream, sugar, pistachios, vanilla extract, and salt. Blend until smooth and well combined. (For a stronger pistachio flavor, blend until the pistachios form a fine paste.)
- Transfer and FreezePour the blended mixture into a Ninja Creami pint container. Secure the lid and place it in the freezer for at least 24 hours until completely solid.
- Process in the Ninja CreamiOnce frozen, place the pint container into the Ninja Creami machine. Select the "Gelato" function and let it process the mixture.
- Re-Spin if NeededIf the gelato appears crumbly or too firm, use the "Re-Spin" function for a smoother texture. If necessary, add 1-2 tablespoons of whole milk before re-spinning.
- Serve and EnjoyScoop the creamy pistachio gelato into bowls and enjoy! For added texture, mix in chopped pistachios or drizzle with honey. Store any leftovers in the Ninja Creami pint container with the lid secured.
Notes
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Freeze for at Least 24 Hours:
- The gelato base must be fully frozen solid before processing in the Ninja Creami to achieve the best texture.
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Re-Spin for Creamier Consistency:
- If the gelato appears crumbly or too firm, use the "Re-Spin" function until smooth. Adding 1-2 tablespoons of whole milk before re-spinning can help soften the texture.
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Use High-Quality Pistachios:
- Raw or lightly roasted, unsalted pistachios give the best natural flavor. Avoid using salted pistachios, as they can make the gelato too salty.
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Customize the Flavor:
- Add a dash of almond extract for a stronger nutty taste.
- Mix in chopped pistachios, white chocolate, or honey for extra texture and sweetness.
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Storage Tips:
- Store leftovers in the Ninja Creami pint container with the lid on to prevent ice crystals.
- If the gelato hardens in the freezer, let it sit for 5 minutes, then re-spin before serving.
Tips for Making the Best Ninja Creami Pistachio Gelato
1. Use High-Quality Pistachios
- Raw or roasted pistachios work well, but avoid salted ones.
- Lightly toast them for 2-3 minutes to enhance their natural nutty flavor.
- Blend into a fine paste for a smoother gelato texture.
2. Opt for Full-Fat Dairy
- Whole milk and heavy cream create a rich and creamy gelato.
- Avoid low-fat alternatives, as they can result in a less creamy texture.
3. Chill the Mixture Before Freezing
- Let the gelato base cool in the refrigerator for 2-4 hours before freezing.
- This step helps develop deeper flavors and improves texture.
4. Freeze for at Least 24 Hours
- Ensure the pint is completely frozen before processing in the Ninja Creami.
- If not fully frozen, the gelato might turn out too soft.
5. Use the Re-Spin Function for Extra Creaminess
- If the gelato appears crumbly or icy after the first spin, use the “Re-spin” button.
- Add 1-2 tbsp of whole milk before re-spinning for a smoother result.
6. Customize the Flavor
- Add chopped pistachios for extra crunch.
- Stir in white chocolate chips or honey for a sweeter twist.
- A dash of almond extract enhances the pistachio flavor beautifully.
7. Properly Store Leftovers
- Store in the Ninja Creami pint with the lid on to prevent ice crystals.
- If gelato hardens in the freezer, re-spin before serving.
Conclusion
Making homemade Ninja Creami Pistachio Gelato is an easy and rewarding experience, delivering a rich, nutty, and ultra-creamy frozen treat. By using high-quality ingredients like real pistachios, whole milk, and heavy cream, you achieve a gelato that’s smooth, flavorful, and far better than store-bought versions. Whether you choose the custard-based or egg-free method, the Ninja Creami ensures a silky texture with minimal effort. Plus, with the option to re-spin for extra creaminess, every scoop is perfectly soft and luscious.
This pistachio gelato is perfect for any occasion—whether you’re enjoying it as a refreshing summer dessert or serving it alongside cakes and pastries for an indulgent treat. With the versatility of the Ninja Creami, you can customize flavors, add mix-ins, or adjust sweetness to your preference. Once you try this homemade version, you’ll never want to go back to store-bought gelato again. Enjoy your creamy, dreamy pistachio gelato!
Hi, I’m Katelyn Williams, the expert behind Ninjacreamiicecream.com. With a deep passion for creating delectable ice cream recipes, I’m here to share my love for all things ice cream. I earned my Bachelor’s degree from Louisiana State University, and since then, I’ve been dedicated to perfecting the art of ice cream making. From classic flavors to innovative creations, my goal is to inspire you to make delicious and creamy treats at home effortlessly. Join me for the best recipes, tips, and techniques to elevate your ice cream game and indulge in delightful frozen desserts!