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.
Equipment
- 1 Ninja Creami or ice cream maker
- 1 Small blender
Ingredients
- 1/3 cup raw pistachios
- 1/2 cup DF ricotta cheese
- 1 cup full fat coconut milk
- 1/3 cup pistachio butter
- 1/3 cup honey
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Toppings
- Chopped pistachios
- Fresh Raspberries
- Melted df chocolate
Instructions
- Soak the cashews in hot water for 1 hour then drain and pat the pistachios dry.
- 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.
- 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!
Notes
Note: If you don't have a Ninja Creami or ice cream maker, just pour the ice cream mixture into silicone ice cube trays and then freeze. When ready to enjoy, add some cubes to a blender and blend with a little milk.