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–+ servings
Creamy pistachio ice cream

Ninja Creami Pistachio Ice Cream With Pistachio Halva

Amber Bondar
This Ninja Creami pistachio ice cream uses pistachio emulsion and pistachio halva to create a rich creamy frozen dessert with intense nutty flavor and small chewy pistachio pieces throughout the ice cream base.
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Prep Time 10 minutes
Total Time 1 day 10 minutes
Course Dessert
Cuisine American, Canadian
Servings 4
Calories 382 kcal

Equipment

  • Ninja Creami Pint With Lid
  • Whisk
  • measuring cup
  • Small Microwavable Dish
  • Teaspoon
  • mixing bowl
  • Freezer

Ingredients
  

  • 2 Tbsp Cream Cheese Softened
  • ½ Cup White Sugar
  • 1 Tsp Pistachio Emulsion
  • 1 Cup Heavy Cream 35% Whipping Cream
  • 1½ Cup Homogenized Milk 3.25% Milk
  • ¼ Cup Crumbled Pistachio Halva

Instructions
 

  • In a microwaveable bowl soften the cream cheese for ten seconds. (If not using microwave bring cream cheese to room temperature to make it softer to work with.)
    2 Tbsp Cream Cheese
  • Add the softened cream cheese to mixing bowl.
  • Measure the white sugar and mix well.
    ½ Cup White Sugar
  • Add the heavy cream and whisk continually. The sugar needs to dissolve in the cream.
    1 Cup Heavy Cream
  • Measure and add the homogenized milk whisking continually.
    1½ Cup Homogenized Milk
  • Add in the pistachio emulsion mixing well.
    1 Tsp Pistachio Emulsion
  • Continue to whisk until the sugar is fully dissolved.
  • Pour the ice cream base into the Ninja® CREAMi® pint being careful to not go over the max fill line.
  • Place the lid on the pint and freeze level in the deep freeze for 24hrs.
  • After 24 hrs remove from the freezer and assemble in the Ninja® CREAMi® machine as instructed in manual.
  • Set to ice cream blend full. The machine will churn the ice cream.
  • When finished remove the pint and return to freezer to harden up as it is a softer ice cream. Leave in fridge for two more hours.
  • Remove from freezer and take lid off.
  • Dig out the center of the ice cream to a four cm or one-and-a-half-inch wide hole by 8 cm deep or two inches.
  • Add into the hole ¼ cup crumbled pistachio halva.
    ¼ Cup Crumbled Pistachio Halva
  • Place lid back on the pint and return to the ice cream machine as instructed.
  • Set the ice cream setting to mix-in and let the machine work its magic!
  • Remove churned ice cream and enjoy.
  • Store unused portions in the freezer for up to two weeks. Placing parchment or plastic wrap over the top before replacing the lid will help to prevent crystallization.

Notes

Notes

  • Pistachio halva adds chewy nutty texture throughout the homemade pistachio ice cream.
  • Chopped roasted pistachios may be substituted if halva is unavailable.
  • The pistachio ice cream base still works well without halva for a more traditional pistachio ice cream flavor.
  • Homemade pistachio ice cream softens fairly quickly once scooped because of the rich dairy base.
  • The Ninja Creami pint container should remain frozen completely flat for best texture results.
  • Nutritional information is estimated only and may be inaccurate because the recipe calculator did not include the pistachio halva or pistachio emulsion used in this Ninja Creami pistachio ice cream recipe.

Nutrition

Calories: 382kcalCarbohydrates: 31gProtein: 5gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 86mgSodium: 74mgPotassium: 205mgSugar: 31gVitamin A: 1120IUVitamin C: 0.4mgCalcium: 159mgIron: 0.1mg
Keyword frozen dessert, halva, ice cream, pistachio
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