Ninja Creami Pistachio Ice Cream (Real Pistachios!)

Name: Ninja Creami Pistachio Ice Cream
Prep time: 5 min
Total time: 1445 min
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))

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.

If you love this recipe, try my Ninja Creami Pumpkin Ice Cream next!

Finished Ninja Creami pistachio ice cream topped with chopped pistachios in a small bowl.

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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.

Labeled ingredients laid out on a countertop: pistachios, milk, cream, sugar, and vanilla.

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.

Four pictures showing how to make the base for the pistachio ice cream.

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!

Step-by-step photos showing frozen pistachio mixture in a Ninja Creami container, being processed, re-spun, and smoothed after mixing, with pistachios on the side.

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.

A person is scooping out creamy homemade pistachio ice cream.

Recipe FAQs

Can I use pistachio pudding mix instead of real pistachios?

You can, but it won't have the same natural pistachio flavor. Real pistachios make all the difference.

Do I need to soak the pistachios first?

Nope! Just use roasted pistachios and a good blender.

Can I double this recipe?

You can, but you'll need to divide the mixture between two pint containers.

Two scoops of creamy pistachio ice cream in a white bowl, topped with chopped pistachios.

More Ninja Creami Recipes to Try:

If you love this recipe, try these next:

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5 from 1 vote

Ninja Creami Pistachio Ice Cream

Creamy, nutty, and made with real roasted pistachios, this Ninja Creami pistachio ice cream is simple, scoopable, and full of flavor-no pudding mix or artificial coloring needed.

Prep Time5

Freeze Time1

Total Time1 5

Course: All Recipes, Dessert

Cuisine: American

Servings: servings

Calories: 378kcal

Author: Jeri Walker

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!