Love pistachio ice cream? Me too. It’s creamy, nutty, and just the right amount of sweet. The best part? You can make your own at home with the Ninja Creami! No fancy skills or expensive gelato trips required. This recipe gives you that classic pistachio flavor with a simple, straight-to-the-point process. Whether you’re a pro or just trying out your new ice cream maker, you’ll love this easy approach to creating a frozen treat that’ll make store-bought versions jealous.

Quick Recipe Breakdown

Total Time Commitment

Prep Time: 5 minutes
Freeze Time: 24 hours
Process Time: 2 minutes

Serving Size

Makes 1 pint (about 3–4 servings).
Want more? Just double or triple the ingredients and freeze in separate containers.

Skill Level

Beginner-friendly. Seriously, anyone can do this.

Tools You’ll Need

Essential: Ninja Creami, a whisk, and measuring spoons/cups.
No Ninja Creami? Use an ice cream maker or freeze the mixture in a container, then blend before serving. (Heads up: the texture will be different, but still tasty.)

Make It Ahead

Prep a few pints at once. They stay fresh in the freezer for up to 3 months. Just process when you’re ready to dig in.

What You’ll Need

Ingredients

1 cup whole milk (for the creamiest result)
¾ cup heavy cream
¼ cup sugar
2 tablespoons pistachio pudding mix (adds flavor and color)
⅛ teaspoon almond extract (optional but worth it for extra nuttiness)
Chopped pistachios (optional, for a crunchy topping)

Substitutions

Milk: Swap for 2% milk or plant-based options like almond or oat milk.
Heavy Cream: Coconut cream works for a dairy-free version.
Sugar: Try monk fruit sweetener for less sugar.
Pistachio Pudding Mix: Can’t find it? Use pistachio paste and a touch of cornstarch to stabilize.

Tips for Success

Use good-quality pudding mix and fresh pistachios.
Keep all ingredients cold before mixing—it makes freezing faster.

Easy Step-by-Step Instructions

Step 1: Mix It Up
Grab your Ninja Creami pint container and whisk together the milk, heavy cream, sugar, pudding mix, and almond extract. Make sure it’s smooth with no lumps. Pro tip: Mix everything in a bowl first, then pour it into the container to avoid spills.

Step 2: Freeze It
Pop the lid on the container and put it in the freezer. Lay it flat, and let it freeze for at least 24 hours. The longer, the better.

Step 3: Let the Ninja Creami Do Its Thing
Take the frozen pint out of the freezer, drop it into the Ninja Creami, and press the “Ice Cream” button. In about 2 minutes, you’ll have your creamy treat.

Crumbly ice cream? No problem. Add a splash of milk (1 tablespoon) and re-spin.

Step 4: Serve and Enjoy
Scoop it into bowls or cones, and sprinkle with chopped pistachios if you’re feeling fancy. Bonus points if you serve it with amaretti cookies or drizzle a little honey on top.

Customize It Your Way

Dietary Tweaks

Dairy-free? Use almond milk and coconut cream.
Watching sugar? Swap sugar for stevia or monk fruit sweetener.
Gluten-free? Double-check that pudding mix label—it should say gluten-free.

Flavor Ideas

Add vanilla extract for a sweeter vibe.
Feeling salty? A pinch of sea salt will balance the sweetness.

Everyday vs. Special Occasion

Everyday: Keep it simple—no toppings needed.
Special Occasion: Swirl in caramel sauce or toss in mini chocolate chips before serving.

Tips for Serving and Storing

How to Serve
For the best experience, chill your bowls first. Pistachio ice cream melts quickly! Add fun toppings like crushed nuts, biscotti crumbs, or even fresh berries.

Storage
Got leftovers? Smooth out the surface before refreezing to avoid ice crystals. Ice cream stays fresh for up to 3 months in the freezer.

Pro Tip for Leftovers: If it’s too hard to scoop later, just let it sit at room temperature for a few minutes, or toss it back into the Ninja Creami for a quick “re-spin.”

And there you have it! A ridiculously easy pistachio ice cream recipe you’ll want to make again and again. Treat yourself or impress your friends—it’s up to you. Either way, enjoy every creamy, nutty bite!