Low Carb Pistachio Almond Ice Cream (Ninja Creami)
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.
Servings: 4 servings
Calories: 94kcal
Cost: $8
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
Nutrition
Calories: 94kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Fiber: 1g | Sugar: 2g
