Ninja Creami Pistachio Gelato – homemade creamy recipe

Elevate your gelato game with this rich and creamy Roasted Pistachio and Honey Gelato. Made with real roasted pistachios and a touch of honey, this recipe brings a luxurious twist to the classic pistachio gelato. Perfect for those who love a nutty flavor with a hint of natural sweetness!

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Get ready for a pistachio-filled adventure with Ninja Creami! 🥳🍦 This time, we’re taking pistachio gelato to the next level using homemade pistachio paste. Brace yourselves for a creamy and nutty Italian frozen treat that will blow your taste buds away! 🌰✨

Ninja Creami Pistachio Gelato – homemade creamy recipe

Recipe by Olivia BennettDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

2

minutes

Calories

800

kcal

Resting Time

2

Hours

Best season: Spring or summer when pistachios are in season.

Serving suggestion: Serve in a waffle bowl with chopped pistachios and chocolate sauce for a sundae. Serves 6.

Ingredients

• 1 cup pistachios, shelled 🥜

• 2 cups whole milk 🥛
  

• 1 cup heavy cream 🍶
  

• 3/4 cup sugar 🍬
  

• 1/4 teaspoon salt 🧂
  

• 4 egg yolks 🥚
  

• 1 teaspoon vanilla extract 😋
  

Directions

• In a food processor, pulse the pistachios until they are finely chopped.
  
• In a saucepan, heat the milk, cream, sugar, and salt until just simmering. Remove from heat.
  
• In a bowl, whisk the egg yolks. Slowly whisk in 1/2 cup of the hot milk mixture to temper the yolks.
  
• Pour the tempered yolks back into the milk mixture in the saucepan. Cook over medium heat, stirring constantly, until thickened slightly, about 2 minutes.
  
• Remove from heat and stir in the chopped pistachios and vanilla. Cover and refrigerate for at least 4 hours or overnight.
  
• Pour the chilled mixture into the Ninja Creami and process according to gelato settings.
  
• Once done, the gelato will be soft-serve consistency. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.
  
• Scoop into bowls and top with chopped pistachios.
  
• Store leftover gelato in freezer for up to 2 months.
  
• Let gelato sit at room temperature for 5-10 minutes before serving to soften slightly.
  

Recipe Video

1. Benefits of homemade gelato – Making gelato at home allows you to control the quality of ingredients. You can avoid additives, preservatives, or artificial flavors used in store-bought varieties. Plus you can experiment with fun, unique flavors not found in stores.
2. Tips for creamy texture – Chilling the mixture thoroughly before churning helps prevent ice crystals from forming. Churning for the full time recommended by your ice cream maker ensures the mixture is light, smooth, and creamy. Letting the gelato firm up in the freezer for a couple hours post-churning allows the texture to set before scooping.
3. Recommended garnishes – Chopped pistachios complement the nuts already in the gelato. Chocolate shavings or sauce add indulgence and visual appeal. Crushed biscotti or cookies provide crunch. Cherries give tart contrast.
4. Dietary substitution ideas – For a vegan version, non-dairy milk like almond or oat milk can replace the dairy. Or coconut milk adds creamy richness.
5. Storage and serving tips – Let gelato sit at room temp 5-10 minutes before serving if frozen solid, so it can soften for scooping. Store airtight in freezer up to 1-2 months.
6. Serving suggestions – Scooping gelato into espresso makes an affogato. Blending with milk makes a shake. Sandwiching between cookies makes tasty ice cream sandwiches.