Ninja Creami Low Carb Pistachio Ice Cream: The ultimate guide to a guilt-free, creamy delight. This recipe unlocks the secret to homemade, sugar-free pistachio ice cream with your Ninja Creami, offering a delicious and satisfying treat that fits seamlessly into any low-carb lifestyle.
Key Ingredients for Ninja Creami Low Carb Pistachio Ice Cream
- 1 ½ cups heavy whipping cream
- 1 cup unsweetened almond milk (or other low-carb milk alternative)
- ½ cup powdered erythritol or your preferred low-carb granular sweetener (adjust to taste)
- 2 tablespoons unsalted pistachio butter (ensure it’s pure and sugar-free)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract (optional, for an extra pistachio punch)
- Pinch of salt
- Green food coloring (optional, for visual appeal)
- Chopped pistachios, for garnish (optional)
How to Make Ninja Creami Low Carb Pistachio Ice Cream
Whipping up this Ninja Creami Low Carb Pistachio Ice Cream is remarkably simple, promising a luxuriously creamy and intensely satisfying dessert without the sugar. In under 10 minutes of active prep time, you’ll be on your way to a rich, nutty indulgence that rivals any store-bought version, perfect for a quick sweet craving.
Step-by-Step Instructions
Combine Liquid Ingredients: In a medium bowl or directly in your Ninja Creami pint container, combine the heavy whipping cream and unsweetened almond milk. Stir gently to ensure they are well incorporated.
Add Sweetener and Flavorings: Add the powdered erythritol (or your chosen low-carb sweetener) to the liquid base. Stir thoroughly until the sweetener is completely dissolved. This might take a minute or two of consistent stirring. Next, add the unsalted pistachio butter, pure vanilla extract, almond extract (if using), and a pinch of salt.
Incorporate Pistachio Butter: Whisk or stir the mixture vigorously until the pistachio butter is fully blended into the dairy base. It’s important to break down any clumps of pistachio butter for a smooth, homogenous mixture. If you desire a more vibrant green hue, add a drop or two of green food coloring at this stage and stir until evenly distributed.
Pour and Freeze: Carefully pour the mixture into your Ninja Creami pint container. Do not fill past the maximum fill line indicated on the container. Place the lid securely on the pint. Transfer the filled pint to your freezer and let it freeze for at least 24 hours. The longer it freezes, the firmer it will become, which is ideal for the Ninja Creami process.
Process in Ninja Creami: Once fully frozen, remove the pint from the freezer. Remove the lid. Place the frozen pint into the Ninja Creami outer bowl, ensuring it’s locked in place. Attach the outer bowl lid with the blade and lock it onto the machine.
Spin the Ice Cream: Select the “Ice Cream” function on your Ninja Creami. Let the machine run its cycle. After the initial spin, the ice cream may have a crumbly or powdery texture.
Re-spin for Creaminess: If the texture is not yet creamy, place the pint back into the outer bowl, reattach the lid, and select the “Re-spin” function. You may need to re-spin once or twice more, adding a tablespoon of almond milk or cream each time if the mixture is too dense and the machine struggles. Continue re-spinning until you achieve a smooth, creamy, soft-serve consistency.
Serve and Garnish: Once your Ninja Creami Low Carb Pistachio Ice Cream has reached your desired creaminess, you can serve it immediately. Scoop it into bowls and sprinkle with chopped pistachios for an extra textural element and a beautiful presentation.
Why You’ll Love This Ninja Creami Low Carb Pistachio Ice Cream
This Ninja Creami Low Carb Pistachio Ice Cream is a revelation for anyone craving a rich, nutty frozen dessert without the sugar overload. Its star feature is the deeply satisfying, authentic pistachio flavor, made possible by high-quality pistachio butter and a perfectly balanced low-carb base, creating a smooth, unbelievably creamy texture. Making this at home is incredibly cost-effective compared to purchasing specialty low-carb ice creams, saving you money while ensuring you know exactly what’s in your treat, free from unwanted additives.
The delightful crunch of fresh pistachios sprinkled on top adds an irresistible texture and a burst of vibrant flavor that complements the creamy ice cream beautifully, making each spoonful a luxurious experience. If you love the classic taste of pistachio but are mindful of your carbohydrate intake, this recipe is a game-changer, offering all the indulgence of traditional ice cream without the guilt. Give this Ninja Creami Low Carb Pistachio Ice Cream a try – your taste buds (and your waistline) will thank you!
Storing and Reheating Tips
To enjoy your homemade Ninja Creami Low Carb Pistachio Ice Cream at its best, proper storage is key. Once churned and before it becomes too hard, you can transfer any leftovers from the Ninja Creami pint into an airtight freezer-safe container. Store it in the freezer for up to 2 weeks. For the most optimal texture when serving after freezing, allow the ice cream to soften at room temperature for about 10-15 minutes before scooping, or run the “Lite Ice Cream” or “Sorbet” cycle on your Ninja Creami again with a splash of almond milk if it becomes too hard.
Final Thoughts
This Ninja Creami Low Carb Pistachio Ice Cream truly delivers on creamy, nutty goodness without the sugar. It’s a wonderfully simple way to satisfy your sweet tooth while staying committed to your low-carb goals, so don’t hesitate to whip up a batch today.
Ninja Creami Low Carb Pistachio Ice Cream
Ingredients
Equipment
Method
- In a medium bowl or directly in your Ninja Creami pint container, combine the heavy whipping cream and unsweetened almond milk. Stir gently to ensure they are well incorporated.1.5 cups heavy whipping cream, 1 cup unsweetened almond milk
- Add the powdered erythritol (or your chosen low-carb sweetener) to the liquid base. Stir thoroughly until the sweetener is completely dissolved. This might take a minute or two of consistent stirring. Next, add the unsalted pistachio butter, pure vanilla extract, almond extract (if using), and a pinch of salt.0.5 cup powdered erythritol, 2 tablespoons unsalted pistachio butter, 1 teaspoon pure vanilla extract, 0.25 teaspoon almond extract, pinch salt
- Whisk or stir the mixture vigorously until the pistachio butter is fully blended into the dairy base. It’s important to break down any clumps of pistachio butter for a smooth, homogenous mixture. If you desire a more vibrant green hue, add a drop or two of green food coloring at this stage and stir until evenly distributed.1-2 drops green food coloring
- Carefully pour the mixture into your Ninja Creami pint container. Do not fill past the maximum fill line indicated on the container. Place the lid securely on the pint. Transfer the filled pint to your freezer and let it freeze for at least 24 hours. The longer it freezes, the firmer it will become, which is ideal for the Ninja Creami process.
- Once fully frozen, remove the pint from the freezer. Remove the lid. Place the frozen pint into the Ninja Creami outer bowl, ensuring it’s locked in place. Attach the outer bowl lid with the blade and lock it onto the machine.
- Select the “Ice Cream” function on your Ninja Creami. Let the machine run its cycle. After the initial spin, the ice cream may have a crumbly or powdery texture.
- If the texture is not yet creamy, place the pint back into the outer bowl, reattach the lid, and select the “Re-spin” function. You may need to re-spin once or twice more, adding a tablespoon of almond milk or cream each time if the mixture is too dense and the machine struggles. Continue re-spinning until you achieve a smooth, creamy, soft-serve consistency.1 cup unsweetened almond milk
- Once your Ninja Creami Low Carb Pistachio Ice Cream has reached your desired creaminess, you can serve it immediately. Scoop it into bowls and sprinkle with chopped pistachios for an extra textural element and a beautiful presentation.chopped pistachios