This easy Ninja Creami pistachio ice cream is rich, creamy, and made with real roasted pistachios - no artificial flavoring, no boxed pudding mix. Blend the ingredients, freeze the mixture flat, and spin it into a smooth, scoopable treat.
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Ninja Creami Pistachio Ice Cream
I used to make pistachio ice cream with instant pudding mix. It worked, but it tasted… boring. Once I started blending roasted pistachios and spinning them in the Ninja Creami ice cream maker, I never looked back.
This homemade pistachio ice cream is the perfect summer treat - and it’s made with just five ingredients you probably already have. It's smooth, scoopable, and ready when you are. You might want to keep a backup pint hidden behind the frozen peas (I won’t tell).
Why You’ll Love This Recipe
- Made with real roasted pistachios (not pudding mix!)
- Simple to make - just blend, freeze, and spin.
- Naturally creamy texture thanks to heavy cream.
- Easy to customize with mix-ins like chopped pistachios, biscotti, or dark chocolate.
Ingredients You'll Need
The ingredients are simple and give you that rich pistachio flavor and creamy texture:
- Roasted, Salted Pistachios: Use roasted pistachios (not raw) for the best pistachio flavor. Shelled pistachios save time. I buy the big bag from Costco.
- Milk: I love using Fairlife 2% or 3% milk. The ultra-filtered milk gives you higher protein content and a smoother texture. Whole milk works too!
- Heavy Cream: Adds that classic ice cream richness. I don't recommend skipping this unless you're using a full-fat dairy-free alternative like coconut cream.
- Sugar: Use granulated sugar, powdered sugar, or swap in your favorite sweetener. I haven’t tested this with maple syrup or honey, but let me know if you do!
- Vanilla Extract: Substitute almond extract if you like.
(See full ingredient list + exact quantities in the recipe card below.)
How to Make Ninja Creami Pistachio Ice Cream
- Step 1: Blend the mixture. Add pistachios, milk, heavy cream, sugar, and vanilla extract to a high-speed blender. Blend until completely smooth. This will create a super creamy texture without grit.
- Step 2: Pour + freeze. Pour the mixture into a Ninja Creami pint container (don't go past the MAX FILL line). Place it on a level surface in your freezer and freeze for at least 24 hours.
- Step 3: Spin it. After freezing, remove the lid, install the pint into the outer bowl lid assembly, turn the handle right to lock it into the motor base, and press the ICE CREAM button.
- Step 4: Re-spin if needed. If the center of the ice cream is crumbly or powdery, add one tablespoon of milk or cream and press the RE-SPIN button to get a creamy consistency. (If using Fairlife milk, you likely won't need to respin it.)
- Step 5: Add mix-ins after spinning. If you like texture, make a hole in the center with a small spoon and add chopped pistachios or other add-ins. Select MIX-IN and let the Creami fold them in evenly.
- Step 6: Serve. Scoop and serve immediately and enjoy!
Tips + Tricks
- Use roasted pistachios; raw ones don’t have as much flavor.
- A high-speed blender is key for a silky-smooth texture.
- Always freeze the pint flat and level.
- Adjust the sweetness by adding more or less sweetener. Want it sweeter after processing? Add a drizzle of honey before serving.
- Add mix-ins only after the base is fully spun.
Variations + Substitutions
- Add crushed Golden Oreo cookies or white chocolate chips as a mix-in.
- Substitute almond milk, oat milk, or coconut milk for a dairy-free version.
- Boost protein by adding a scoop of vanilla protein powder.
- Mix in chopped frozen cherries for pistachio cherry ice cream.
Storage Instructions
Store the processed leftovers in the Ninja Creami container in your freezer for up to 2 months. Let it soften for 5 minutes before serving.
For the best texture, re-process it on the ICE CREAM setting if the ice cream has been stored longer than 24 hours.
Recipe FAQs
You can, but it won’t have the same natural pistachio flavor. Real pistachios make all the difference.
Nope! Just use roasted pistachios and a good blender.
You can, but you'll need to divide the mixture between two pint containers.
More Ninja Creami Recipes to Try:
If you love this recipe, try these next:
- Ninja Creami Mango Ice Cream
- Ninja Creami Vanilla Ice Cream
- Ninja Creami Cookies and Cream
- Ninja Creami Strawberry Ice Cream
- Ninja Creami Coffee Ice Cream
- Ninja Creami Strawberry Sorbet
- Ninja Creami Mint Chocolate Chip Ice Cream
- Ninja Creami Blueberry Ice Cream
- Ninja Creami Vanilla Protein Ice Cream
- Ninja Creami Fairlife Chocolate Milk Ice Cream
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Printable Recipe
Ninja Creami Pistachio Ice Cream
Ingredients
- 1 cup shelled pistachios, divided (roasted + salted)
- 1 cup whole milk (or Fairlife 2% or 3% milk)
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Optional Mix-ins: ¼ cup chopped pistachios (or crushed cookies, biscotti, chocolate chips)
Instructions
- Blend the base: Add ¾ cup shelled pistachios, milk, heavy cream, sugar, and vanilla extract to a high-speed blender. Blend until completely smooth and creamy.
- Freeze the mixture: Pour the mixture into a clean Ninja Creami pint container. Do not exceed the MAX FILL line. Place on a flat surface and freeze for 24 hours.
- Spin it: Remove the pint from the freezer. Let it sit at room temperature for 5 minutes. Place the pint in the outer bowl, attach the lid, and lock it into the motor base. Press the ICE CREAM button.
- Re-spin if needed: If the texture is dry and crumbly, add 1 tablespoon of milk or cream and press RE-SPIN.
- Add mix-ins (optional): Once the texture is creamy, use a spoon to make a hole in the center and add the remaining ¼ cup of chopped pistachios or other mix-ins. Press the MIX-IN button to combine.
- Serve: Serve immediately and enjoy!
Video
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Notes
- Use roasted pistachios—not raw—for best flavor.
- Always freeze your pint flat and level to ensure proper processing.
- Add mix-ins only after the first spin, never before.
- For a dairy-free version, try oat milk and coconut cream.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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