Ninja Creami Pistachio Gelato Recipe
This Ninja Creami Pistachio Gelato Recipe delivers a rich, nutty, and ultra-creamy frozen treat made with real pistachios, whole milk, and heavy cream. Whether using a custard-based or egg-free method, the Ninja Creami ensures a smooth, silky texture with minimal effort. Simply blend the ingredients, freeze for 24 hours, and process in the Ninja Creami for perfect gelato. Use the re-spin function if needed for extra creaminess. Enjoy this homemade pistachio gelato as a refreshing dessert or pair it with your favorite treats!
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.