Learn how to make rich and creamy pistachio gelato in the Ninja Creami–with just a few ingredients!

Delicious Ninja Creami pistachio gelato rivals what you would get in your favorite gelato shop, and it’s easy to make at home.

a pint of Ninja Creami pistachio gelato with an ice cream scoop in it

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If you’ve ever had pistachio gelato from a local ice cream parlor or gelato shop, you know what a treat it is!

It’s rich and creamy, with just the right amount of pistachio flavor and a slight hint of green hue.

As I’ve been making more and more flavors of ice creams and sorbets in my Ninja Creami, I knew I needed to make some Ninja Creami pistachio gelato.

This custard-type ice cream is so smooth and indulgent, and it’s actually quite easy to make.

I’ve made no-churn pistachio ice cream for years, but making this treat in the Ninja Creami is a small-batch wonder that tastes amazing!

It’s an easy pistachio pudding dessert that’s perfect for spring and summer.

three scoops of Ninja Creami pistachio gelato in a glass dish, with the remaining pint of ice cream in the background. A spoon is next to the dish.

Pistachio Gelato in the Ninja Creami

I’ve read plenty of differing opinions on what “makes” something gelato.

Some people use eggs in their gelato, while others don’t.

Some sources say the ratio of milk to cream makes a difference in whether or not something can be considered gelato.

I’m less concerned with specifics here and more concerned with the final product!

This particular pistachio gelato recipe does use egg yolks, so it’s a custard based ice cream that has a rich and creamy consistency.

I’ve experimented with different numbers of egg yolks in the recipe, and tend to prefer 2-3 egg yolks.

This recipe calls for 3, but you can go as low as 2 egg yolks if you’re counting calories.

If you need an egg-free version, I suggest trying this Ninja Creami pistachio ice cream recipe or this Ninja Creami sugar-free pistachio ice cream instead.

More Ninja Creami Recipes You’ll Love:

overhead view of a Ninja Creami pint container of pistachio gelato

How to Make Ninja Creami Pistachio Gelato

It’s really easy to make this simple treat.

Ingredients You’ll Need:

Granulated Sugar
Sugar-free instant pistachio pudding mix
Egg yolks
Light corn syrup
Heavy cream
Whole milk
Almond extract
Green food coloring (optional)

overhead view of a dessert cup serving scoops of pistachio gelato made in the ninja creami

How to Make It:

(Full printable recipe card is available below)

Prepare the base. In a small to medium saucepan, combine sugar and dry pudding mix.

Add the egg yolks and corn syrup, whisking to combine everything together.

two photos; one shows sugar and pudding mix in a saucepan, the other shows egg yolks and corn syrup whisked into the sugar/pudding mixture.

Heat the base. Next, you’ll whisk in the heavy cream, milk, almond extract, and green food coloring (if using).

two photos; one shows milk and cream being poured into the egg yolk mixture, the other shows drops of food coloring and almond extract added to the mixture.

Heat the mixture over medium heat, whisking constantly, until the mixture reaches 165-175F.

I use a candy thermometer attached to the side of the pan to monitor this consistently.

You could also use an instant-read thermometer, checking the temperature often.

Strain the base. Remove the pan from heat and place a fine-mesh sieve over the Ninja Creami pint container.

I like this small strainer, which fits right over the top of the pint container.

Carefully pour the mixture through the sieve, being careful not to exceed the max fill line on the container.

If any of the egg mixture scrambled, this will strain it out.

two photos; one shows a candy thermometer registering the temperature of the gelato base, the other shows the mixture being poured through a fine mesh sieve into the ninja creami pint container.

Chill the base. Place the pint container into a mixing bowl, then add ice and cold water around the container to help the mixture cool off.

Just be careful not to get water into the gelato base!

two photos; one shows pistachio gelato in a pint container, submerged in an ice bath. The other shows the container out of the ice bath and ready to be frozen.

Freeze. Once it’s cooled off, place the lid on the pint container and transfer to a level surface in your freezer.

Freeze for at least 24 hours.

Spin. Last, you’ll take the pint out of the freezer and take off the lid. Place the container into the outer bowl of the Ninja Creami machine, making sure to lock the outer bowl lid.

Transfer the bowl apparatus to the Ninja Creami machine, securing it into place. Press the Gelato button and allow the cycle to complete.

two photos; one shows frozen base of pistachio gelato in the outer bowl, the other shows the outer bowl in the ninja creami machine, with a finger pointing to the gelato button.

If the mixture is kind of crumbly after spinning, you can use the Re-spin button to process it again.

If it’s still crumbly after a Re-spin, add a tablespoon of milk and then Re-spin it one more time.

two photos; one shows somewhat crumbly pistachio gelato after the first spin in the ninja creami, the other shows creamy gelato after a re-spin.

It should be nice and creamy when it’s done.

Enjoy!

Ninja Creami pint container of pistachio custard, with an ice cream scoop in it.

Notes and Adaptations:

The pudding mix will provide some green color to the base, but if you want a more pronounced color, add some green food coloring until your desired hue is achieved.
Feel free to use chopped pistachios as a mix-in for a little crunch.

side view of three scoops of pistachio gelato made in the ninja creami, served in a glass dish.

Recommended Equipment:

Yield: 1 pint

Ninja Creami Pistachio Gelato

Name: Ninja Creami Pistachio Gelato
Prep time: 12 min
Total time: 1 d 42 min
Yield: 1
Cuisine: American
Ingredients: 1/4 cup granulated sugar; 1 Tablespoon sugar-free pistachio pudding mix; 3 large egg yolks; 1 Tablespoon corn syrup; 1 cup heavy cream; 2/3 cup whole milk; 1/4 teaspoon almond extract; 3-5 drops green food coloring (optional)

Making pistachio gelato in the Ninja Creami machine yields a deliciously rich and indulgent treat, with just the right amount of sweetness and flavor!

Prep Time 12 minutes

Additional Time 1 day 30 minutes

Total Time 1 day 42 minutes

Ingredients

1/4 cup granulated sugar
1 Tablespoon sugar-free pistachio pudding mix
3 large egg yolks
1 Tablespoon corn syrup
1 cup heavy cream
2/3 cup whole milk
1/4 teaspoon almond extract
3-5 drops green food coloring (optional)

Instructions

In a small to medium saucepan off of heat, whisk together sugar and dry pudding mix.
Add egg yolks and corn syrup, whisking to combine.
Gradually add the heavy cream and whole milk, whisking until smooth.
Add almond extract and food coloring, if using.
Place the pan on the stove and heat the mixture over medium heat, whisking slowly but constantly, until the mixture reaches a temperature of 165-175F. I use a candy thermometer attached to the side of the pan to keep a close eye on the temperature, but you could also check the temperature frequently with an instant-read thermometer.
Remove pan from heat. Place a fine-mesh strainer over a Ninja Creami pint container. Pour the mixture through the strainer into the container. Discard any solids collected by the strainer.
Place the pint container into a mixing bowl. Create an ice bath by adding ice cubes and cold water around the container, being careful not to get water into the gelato base. Let the mixture cool.
Once cool, remove pint from the ice bath, dry the exterior of the container, and place the lid on it. Transfer to a level surface in your freezer and let freeze for at least 24 hours.
Remove pint from freezer and take off the lid. Place the container into the outer bowl of the Ninja Creami machine, locking the outer bowl lid into place.
Place bowl apparatus into the Ninja Creami machine and secure into place. Press the Gelato button, allowing the cycle to complete.
If the gelato appears crumbly afterward, use the Re-spin button to cycle it again. If it's still crumbly after that, add a tablespoon of milk to the gelato and Re-spin one more time.

Notes

The pudding mix will provide some green color to the base, but if you want a more pronounced color, add some green food coloring until your desired hue is achieved.
Feel free to use chopped pistachios as a mix-in for a little crunch.
You can cut back to as few as 2 egg yolks if you want to cut some calories.

4 Comments

Erica A. says:

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This recipe is amazing! So creamy and delicious. I was wondering if it would work to make chocolate, lemon, vanilla, etc. using this same recipe and just changing the pudding mix? Do you think that would work?

1. Chrysti Benner says:
  
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  I think that would probably work fine, Erica! I’m so glad to hear you enjoyed it–thank you for your kind words. 🙂
  
Brooke says:

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I just made this and it’s my favorite thing I’ve made with my ninja creami. It’s so beautifully creamy I was in love. My only change was I used the sugar pudding mix. I used the gelato setting and then added some chopped pistachios on the mix in setting and it is so delicious! Thank you so much for this recipe! Will be making this regularly.

1. Chrysti Benner says:
  
  at
  
  Thank you, Brooke! I’m so glad to hear that it’s a new favorite! It’s one of my top picks, too. 🙂

Ninja Creami Pistachio Gelato

Learn how to make rich and creamy pistachio gelato in the Ninja Creami–with just a few ingredients!

Pistachio Gelato in the Ninja Creami