This Low Carb Pistachio Almond Ice Cream made in the Ninja Creami blends almond milk and cream cheese into a smooth, creamy base, then gets folded with real pistachios for crunch, just 3g carbs per serving.
Each scoop delivers rich almond flavor and crunchy pistachio pieces throughout a creamy, cold base.
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I kept testing pistachio flavor without eggs or heavy cream, and landed on a lighter almond milk and cream cheese base that still processes smoothly in the Ninja Creami, folding the pistachios in at the end so they stay crunchy instead of going soft in the blender.
If you love a nutty, crunchy base, try my Cinnamon Pecan Crunch Ninja Creami Ice Cream, or if you're craving something bright instead, my Low Carb Coconut Lime Ice Cream (Ninja Creami) is a tangy citrus option.
Why this ninja creami pistachio almond ice cream works?
- Processes smooth and creamy in the Ninja Creami, no icy texture after the overnight freeze
- Almond extract delivers classic pistachio dessert flavor without needing egg yolks or heavy cream
- Cream cheese binds the base for a rich, scoopable texture at a fraction of the carbs
- Pistachios are folded in after processing, not blended, so they keep their crunch instead of going soft
- Just 3g carbs and 2g protein per serving, an easy low carb pistachio ice cream to fit into your day
- Simple blend, freeze, and process method, ready in one spin cycle
Ingredients for Pistachio Almond Ice Cream
Let's start with the ingredients you'll need:
- Unsweetened vanilla almond milk: the base of this low carb pistachio almond ice cream, keeps it light without watering down flavor
- Cream cheese: binds the base so it processes smooth in the Ninja Creami instead of turning icy
- Powdered sweetener: dissolves fully in the blender for a sugar free pistachio ice cream with no gritty texture
- Vanilla extract: rounds out the flavor and balances the almond extract
- Almond extract: the key to that classic pistachio dessert flavor
- Pistachios: folded in by hand after processing, not blended, so they stay crunchy in every bite
- Guar gum (optional): helps thicken the base slightly for a smoother scoop, skip it if you don't have it on hand
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make
STEP 1: Blend the almond milk, cream cheese, sweetener, vanilla extract, almond extract, and guar gum (if using) until smooth, leave the pistachios out
STEP 2: Taste and adjust, add more almond extract or sweetener if you want it stronger or sweeter
STEP 3: Pour into the Ninja Creami pint container and freeze overnight, about 24 hours
STEP 4: Process on the Lite Ice setting, then fold in the chopped pistachios by hand, scoop, and top with a few more pistachios
Pro Tip
If the mixture looks crumbly, powdery, or dry after the initial Lite Ice Cream spin, add a splash of milk or cream and respin until smooth and creamy.
Recipe Tips
- Chop the pistachios small so they fold in evenly and don't clump in one spot
- Use raw or roasted unsalted pistachios, salted ones will throw off the flavor balance
- If the texture is crumbly after processing, add an ounce of milk or cream and respin
- Guar gum is optional but gives a slightly smoother, less airy texture if you have it
Pro Tip
Fold the pistachios in after processing, not before freezing. Mixing them into the base before the freeze makes them soggy instead of crunchy.
Recipe Variations & Swaps
- Swap almond extract for pistachio extract if you can find it, for an even stronger pistachio flavor
- Use coconut milk instead of almond milk for a richer, dairy-adjacent base
- Add a drop of green food coloring for that classic pistachio ice cream look
Macros & Nutrition
This Low Carb Pistachio Almond Ice Cream comes in at 94 calories, 7g fat, 3g total carbs, 2g protein, and 1g fiber per serving.
| Nutrient | Per Serving |
|---|---|
| Calories | 94 |
| Fat | 7g |
| Total Carbs | 3g |
| Fiber | 1g |
| Sugar | 2g |
| Protein | 2g |
Storage
- Store covered in the freezer for up to 2 weeks
- Let it sit 5 to 10 minutes before scooping if it's frozen solid, or respin briefly
- Keep extra pistachios for topping stored separately, they lose their crunch if frozen mixed into the ice cream
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Frequently Asked Questions
Almond extract is what gives pistachio desserts their signature flavor, real pistachios alone taste much milder without it.
No, the pistachios are folded in by hand after processing, not blended into the base, so they stay crunchy instead of turning soft.
This usually happens if the base wasn't blended long enough or the pint sat in the freezer longer than 24 hours. Add an ounce of milk or cream and respin to fix the texture.
Recipe Card
Low Carb Pistachio Almond Ice Cream (Ninja Creami)
Ingredients
- 2 cups unsweetened vanilla almond milk
- ¼ cup powdered sweetener sugar substitute
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 oz cream cheese
- ¼ teaspoon guar gum optional
- ¼ cup chopped pistachios
Instructions
- Add the almond milk, cream cheese, powdered sweetener, vanilla extract, almond extract, and guar gum (if using) to a blender, do not add the pistachios yet
- Blend on high until completely smooth, with no visible chunks of cream cheese
- Taste the mixture and adjust as needed, add more almond extract for stronger pistachio flavor or more sweetener if you prefer it sweeter
- Pour the blended mixture into the Ninja Creami pint container
- Freeze the container overnight, for at least 24 hours, until completely solid
- Once frozen, place the pint into the Ninja Creami machine and process on the Lite Ice setting
- If the mixture looks crumbly, powdery, or dry after the spin, add a splash of milk or cream and respin until smooth and creamy
- Fold the chopped pistachios in by hand after processing so they stay crunchy
- Scoop into bowls and top with a few extra chopped pistachios
Notes
- The almond extract flavor deepens after a day in the freezer, so start light and adjust from there
- Chop the pistachios by hand instead of a food processor to control the size and avoid pistachio dust
- This base also works well with other extract-based flavors if you want to experiment beyond pistachio
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
Nutty, rich, and just the right amount of crunch, this one's become my go-to when I want something that feels a little fancy.