Luxurious Pistachio Halva Ice Cream With The Ninja Creami

Get ready for something yummy: homemade pistachio ice cream with a twist! We take a regular vanilla ice cream base and switch it up with pistachio emulsion. Then, we take the ice cream one step further by adding in the intensely flavored pistachio halva. This crumbly Middle Eastern tahini-based confection brings your pistachio ice cream to a new level for your taste buds. Enjoy this excellent summer flavor with a luxurious, rich, creamy homemade ice cream. 

Please note: Each Ninja Creami ice cream recipe featured on our blog is thoroughly explained step by step. So, if it’s your first time trying a new Ninja Creami recipe, you will have good results. And although they are all similar in technique, they may have varying amounts of certain ingredients. 

Pistachio emulsion might sound new to you. So, what exactly is an emulsion? An emulsion is made with the ground nut meats soaked in and combined with an emulsifying agent to create a stable suspension. This allows for the even distribution of flavor throughout the product. Emulsions typically contain water, oil, flavor compounds, and emulsifiers. It’s this concentrated pistachio flavor bomb that’s perfect for giving our ice cream that authentic pistachio taste. We’re skipping the nuts and going straight for the pure essence of pistachio, giving our ice cream base that rich, nutty flavor we all love.

But here’s where things get even more exciting. We’re throwing in some Middle Eastern pistachio halva. If you haven’t had halva, this sweet, strongly flavored confection is made from sesame paste (tahini) and honey. We’ve used a store-bought pistachio halva that is solid and crumbly to add a sweet, nutty flavor that pairs perfectly with our creamy ice cream base.

And let me tell you, when you churn all that goodness together in the Ninja Creami, it’s like pure pistachio paradise. Creamy, dreamy, and utterly irresistible, this homemade delight is perfect for any occasion, whether cooling off while having a good time in the heat of the summer or cozying up by the fire on a chilly evening. So scoop it up into a bowl or cone or eat by the pint!

Why you love this recipe

Intense Pistachio Flavor: Unlike artificial ingredients found in store-bought pistachio ice creams, you know, the green ones, this recipe uses whole ingredients. We use LorAnn Pistachio Emulsion, which is ultra flavorful! 

Unique Texture: By incorporating pistachio halva into the ice cream base, this recipe introduces a delightful crunch and chewiness that contrasts beautifully with the creamy texture of the ice cream. 

Ninja Creami Convenience: Utilizing the Ninja Creami ice cream machine streamlines the ice cream-making process, making it accessible and convenient for everyone. 

How do we make this intense pistachio ice cream?

You’ll need to gather the necessary ingredients for the Ninja® CREAMi® ice cream recipe, including the pistachio emulsion and halva, also made with pistachio. If you have difficulty finding pistachio halva and still wish to try this recipe, you can test it with this homemade one.

Now, let’s prepare the ingredients. We’ll use cream cheese, pistachio emulsion, heavy cream, and whole milk for this pistachio ice cream recipe. We’ll also incorporate pistachio halva, but add it after the base has chilled. Unlike traditional vanilla ice cream recipes, we’re skipping the vanilla extract here, allowing the pure pistachio flavor to shine through. With this straightforward list of ingredients, you’re on your way to creating a genuinely delicious pistachio ice cream experience. This flavor is so good that it would be perfect to add to a unique ice cream shop lineup!

In a medium bowl, place the softened cream cheese. Here’s a handy tip for prepping with the CREAMi®: a quick 10-second stint in the microwave can make the cream cheese more straightforward to blend with the sugar and other ingredients. Using a fork, you can easily combine the sugar and cream cheese. Sometimes, simplicity in tools and ingredients leads to the most straightforward success. 

Once the sugar has been blended into the cream cheese, it’s time to add the heavy cream. I typically use whipping cream or 35% cream for its luxurious richness, which truly enhances the creaminess of the ice cream. Using a whisk, gently incorporate the sugar mixture into the heavy cream, ensuring the sugar completely dissolves before proceeding. While whisking, gradually pour in the whole milk. Look for 3.25% milk at the store.

Add the pistachio emulsion once the cream, milk, and sugar are thoroughly combined. Then, it’s time to fill the pint container provided with your ice cream machine. Carefully pour the mixture into the container, aiming to reach just below the max fill line if you’ve measured everything correctly. Seal the container with its plastic lid and place it flat in your freezer for 24 hours. That may seem like a long time. However, this extended freezing time ensures that the mixture solidifies completely. While it may seem like a long wait, it’s perfect for those who enjoy having a variety of ice cream flavors on hand. Stay tuned, as I’ll be sharing another recipe shortly!

Let’s talk about the pistachio halva, the final touch in this Ninja® CREAMi® ice cream recipe. After the 24-hour freeze period, take the pint out of the freezer. Follow the assembly steps to set up the ice cream bowl on the Ninja® CREAMi® machine, then select the ice cream function. Let the machine work its magic, mixing your ice cream. When you open the pint, you might notice that the pistachio ice cream appears somewhat ‘dry’ after the initial churn. Don’t worry – it’ll come together beautifully once you add the pistachio halva.

To incorporate the pistachio halva, remove the lid assembly from the outer bowl lid, followed by the lid from the ice cream pint. Using a spoon, dig into the center of the pistachio ice cream to create space for the halva to the bottom of the pint. As for the extra ice cream you’re scooping out, why let it go to waste? Enjoy it as a little treat while you work; I warn you, it melts fast!

Fill the whole you’ve made in the ice cream with the one-quarter cup of halva you’ve measured. 

Replace the lid on the pint, place the pint back in the outer bowl, and return the lid assembly. Place the bowl assembly back on the ice cream machine for the last time. Select the full ice cream setting and then mix it in the setting. Selecting the whole pint setting will allow it to churn up the bottom of the ice cream, not just the top. You will find the mix-in button located near the power button. The Ninja® CREAMi® ice cream maker will now do its magic and add a creamy texture to your ice cream. 

The ice cream is super soft after being blended, so I recommend refreezing before serving. The next time you want to cool off, serve a scoop of this tasty, intensely flavored pistachio ice cream. Whether at your next summer barbecue or on a cone just because you’re in the mood for a bit of sweetness. Anyway, if you enjoy ice cream, this ice cream is sure to become a favorite this season!

Ingredients:

Cream Cheese: Frequently used in ice cream bases, cream cheese creates a smooth base and creamier mouthfeel to ice cream recipes. Cream cheese adds a subtle tanginess and depth of flavor to the ice cream base, complementing the maple’s sweetness and the walnuts’ nuttiness.

White Sugar: Primarily, white sugar adds sweetness to the ice cream base, balancing out the natural flavors of the dairy and any other ingredients used. However, lesser known is that sugar also aids in lowering the freezing point of the ice cream base, which prevents it from freezing into a solid block. This property contributes to the smooth and creamy texture of the finished ice cream, allowing it to remain scoopable even when frozen.

Heavy Cream: This thick, high-fat dairy product is generally sold in Canada as 35% whipping cream. It’s ideal for making a smooth, rich ice cream at home. 

Whole Milk: This 3.25% milk, sometimes sold as homogenized or homo milk, has a velvety smooth texture which is lighter than heavy cream. Used in this ice cream recipe, it helps develop the creamy treat, balancing the fat to milky flavor. 

Pistachio Emulsion: Adds a rich, nutty flavor to ice cream, creating a delightful and indulgent treat for pistachio lovers. 

Pistachio Halva: When you’re in the mood for delicious, unique flavors, this Middle Eastern sweet treat with pistachio nuts makes a beautiful ice cream add-in. Intense flavor from the tahini and pistachio adds to the ice cream, creating the best flavors. 

Substitutions and Add-ins for the best ice cream

Cream Cheese: If you want to use something other than cream cheese as the base, you can substitute silken tofu. It’s important to note that, like cream cheese, silken tofu contains protein, which can help stabilize the ice cream mixture and prevent it from becoming icy or grainy during freezing. However, it may not provide the same level of stabilization as cream cheese, so you may need to adjust the recipe or use additional stabilizers if necessary. Another choice would be to use vegan cream cheese. This plant-based ingredient is designed to mimic the taste and texture of traditional cream cheese.

White Sugar: Good substitutes for white sugar are sweeteners that blend well in the ice cream base. You can choose depending on your dietary and flavor preferences. Remember that the final product’s flavor, texture, and sweetness may be affected when substituting sweeteners in an ice cream base. Experimenting with different sweeteners and adjusting the amount to suit your taste preferences is a good idea. Good choices are brown, maple, coconut, cane sugars, and stevia. 

Heavy Cream: This creates that rich, creamy texture in the ice cream. It can be replaced with cashew cream to create dairy-free recipes. Cashew cream is made by blending soaked cashews with water until smooth and creamy. Another non-dairy alternative would be unsweetened coconut cream; remember that this will impart a distinct coconut flavor. While that will complement the pistachio, it won’t be a strictly pistachio halva ice cream recipe. 

Whole Milk: Can be replaced with non-dairy alternatives like cashew milk, coconut milk, oat milk, or even almond milk. When choosing a non-dairy milk alternative for your ice cream recipe, consider the flavor and texture you want to achieve and any dietary preferences or restrictions. Experiment with different options to find the perfect combination that suits your taste preferences and creates a deliciously creamy, non-dairy pistachio ice cream.

Pistachio Emulsion: If you can’t find this product locally, you can test it out; pistachio paste is made from ground pistachios and can be used as a flavorful substitute for pistachio emulsion. It offers a rich and nutty taste similar to emulsion. It can be added to the ice cream base with pistachio flavor. Remember that pistachio paste may vary in texture and consistency, so adjust the quantity to achieve the desired flavor intensity. Alternatively, pistachio extract can be used as a substitute. While not as concentrated as emulsion, pistachio extract still provides a distinct pistachio flavor to the ice cream base. Start with a small amount and adjust to taste, as extracts can vary in potency.

Pistachio Halva: This is a specialty product you may have trouble sourcing. Feel free to switch it out for finely chopped or ground-roasted pistachios. This method adds texture and flavor to the ice cream, creating a delightful crunch with each bite. Remember that ground pistachios may produce a slightly less pronounced pistachio flavor than halva as it has no tahini or other ‘extras.’

Looking for a different add-in to the pistachio ice cream base? Try adding in some dark chocolate chips or milk chocolate pieces. Yummy!

Expert tips, Serving, and storing suggestions for this homemade ice cream

Tip #1: Choose high-quality Pistachio emulsion or paste for the most authentic pistachio flavor.

Tip #2: Store In Deep Freeze: Store the ice cream in the coldest part of your freezer. It’s the only place to maintain its freshness and texture. The ice cream will last two weeks in the freezer. 

Tip #3: To prevent freezer burn and maintain the freshness of your pistachio ice cream, store it in an airtight container and ensure no air pockets around the ice cream. You can also place a piece of plastic wrap or parchment paper directly on the surface of the ice cream before sealing the container to create a barrier against moisture.

Store unused ice cream in an airtight freezer container in the freezer for later use. To enjoy it from the freezer, let the pint come to room temperature for a bit, as it is a firm ice cream when frozen. Alternatively, you can remix using the Ninja® CREAMi® machine, but be sure the contents of the pint are level as per the instructions before you begin and not above the max fill line. 

You can also freeze directly in the Ninja® pint if you don’t need it immediately. Ninja® ice cream can stay fresh in the freezer for two weeks. But let’s be honest, you don’t need to make this creamy homemade treat to keep for weeks. I would be surprised if it will last a day. Churn your ice cream fresh for the next day for the creamiest, most luxurious results, and have the best time this summer making exciting new ice cream flavors. 

Stay tuned to A Cents For Cookery as we continue bringing you new and brilliant recipes for your Ninja Creami this summer. If you have a new weird craving for a flavor you don’t see on store shelves, share it in the comments below. We would love to take a crack at it for you! Coming up with new churn ice cream recipes is so much fun, and we would love to help you discover new ways to enjoy this frozen treat.