Pistachio Ricotta Ice Cream {Ninja Creami}

I think this is probably one of my favorite ice cream flavors I’ve made yet! Pistachios are one of my absolute favorites, and enjoying them in ice cream form is so wonderful. In this pistachio ricotta ice cream recipe, we will blend up both raw pistachios and pistachio butter to get the most creamy consistency! Adding the ricotta really does enhance the flavor and richness of the ice cream, too, so I definitely recommend trying it! I used a dairy free one, but you could make this recipe dairy based if you want.

Why you will love this recipe

• It’s made with simple real food ingredients and nothing artificial.
• It’s so easy to make because you just blend ingredients, freeze and then let the Ninja Creami do the magic!
• It has a real authentic pistachio flavor and natural green color.
• It’s dairy, gluten, and refined sugar free.
• It’s a fun treat to make to share with family or friends.
• You can make it in any ice cream maker or just a blender.

What you will need

Pistachios – In this recipe we will use raw pistachios to really give the ice cream a fun nutty flavor. I use unsalted ones and soak them for a while in hot water tp soften them.

Coconut Milk – To make this ice cream recipe dairy free, I use full fat coconut milk from the can because it is so creamy and makes for a great ice cream base!

Ricotta – Adding ricotta cheese gives the ice cream a nice tangy flavor and creamy texture! I use the dairy free almond based one by Kite Hill.

Pistachio Butter – Adding pistachio butter makes the ice cream so rich and the texture extremely creamy. I could eat pistachio butter by the spoonful, its that good!

Honey – This is my preferred sweetener for the ice cream but you can substitute with maple syrup to make it vegan.

Vanilla Extract – This adds a natural warm sweet flavor note which goes so well in the ice cream.

Almond Extract – This gives the ice cream a slight amaretto like flavor that pairs perfectly with the nutty pistachios!

How to make the pistachio ricotta ice cream

First, soak the cashews in hot water for 1 hour then drain and pat the pistachios dry. Then, add all the ingredients (except for the toppings) into a small blender or food processor and blend until smooth and creamy.

Pour ice cream mixture into a pint container compatible with the Ninja Creami. Place the container in the freezer and freeze overnight(Make sure the ice cream freezes for at least 12 hours)

When ready to enjoy the pistachio ice cream, add the pint to the Ninja Creami and then press the ice cream function and let it cycle.(I usually only have to do the cycle once, but if the ice cream is a little crumbly, add 1 tbsp milk then press the re-spin function.)

Once the ice cream has a smooth consistency, scoop some into a bowl and top with a drizzle of melted dark chocolate and fresh raspberries and enjoy!

Can I make this ice cream without a Ninja Creami?

Yes you can absolutely make this recipe without one! If you have another type of ice cream maker, just pour the ice cream mixture into the machine and churn according to the manufacturer directions.

If you don’t have any kind of ice cream maker, all you need to do is pour the ice cream mixture into ice cube trays and freeze until solid. When ready to enjoy, pop a few ice cream pieces out and place in a high powdered blender with a little bit of milk and blend until smooth and cream.

Other recipes you will enjoy

Strawberry Ice Cream

Mint Chocolate Chip Ice Cream

Peach Ice Cream

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!