Pistachio Gelato (with and without a Ninja Creami)
Homemade Pistachio Gelato (Ninja Creami Recipe + No Creami Method)
If you've ever wandered into an Italian gelateria and immediately ordered the pistachio gelato, you're definitely my kind of person. Out of every flavour, pistachio has always been my favourite—creamy, nutty and just the right amount of indulgent.
We're incredibly lucky to own a Ninja Creami, which has completely changed homemade ice cream in our house. A few weeks ago, my husband Nick came home from the supermarket with a jar of pistachio cream, and I immediately knew exactly what I wanted to make. One spoonful of that silky pistachio spread and this homemade gelato recipe was inevitable!
The best part about this recipe is how versatile it is. Once you've mastered the base, you can swap the pistachio cream for Biscoff spread, chocolate spread, white hazelnut spread or almost any sweet spread you can think of.
And don't worry if you don't own a Ninja Creami—you can still make beautifully smooth homemade gelato using a food processor. I've included both methods below.
Makes
Approximately 1 pint (around 4 servings)
Ingredients
200ml whole milk
150ml double cream
150g pistachio cream (you may need a little more depending on the brand—I used the Sainsbury's pistachio cream)
1 tsp cornflour (or custard powder)
1 whole egg
Sweetener, to taste (I used 1 tbsp Canderel Sugarly, but caster sugar or your preferred sweetener works just as well)
How to Make Pistachio Gelato
1. Heat the dairy
Add the whole milk, double cream and pistachio cream to a saucepan.
Warm gently over a medium-low heat until the mixture is steaming, but don't allow it to boil.
2. Prepare the egg mixture
While the milk is heating, whisk together the egg and cornflour in a large bowl until smooth, pale and slightly frothy.
3. Sweeten to taste
Taste the warm milk mixture and add your chosen sweetener until you're happy with the flavour.
Keep in mind that freezing dulls sweetness, so the mixture should taste slightly sweeter than you'd ideally like before freezing. Around 1 tablespoon is usually perfect, but adjust to your own taste.
4. Temper the eggs
Slowly add the hot milk mixture to the egg mixture, just 2–3 tablespoons at a time, whisking constantly. This gently raises the temperature of the eggs and prevents them from scrambling.
Continue until all of the milk has been incorporated.
5. Cook the custard
Pour everything back into the saucepan.
Cook over a low heat, stirring constantly, until the mixture thickens enough to lightly coat the back of a spoon.
Don't rush this step—the gentle cooking creates the silky texture that makes gelato so luxurious.
6. Chill
Pour the custard into a bowl and press a sheet of cling film directly onto the surface to prevent a skin from forming.
Leave to cool completely.
Ninja Creami Method
Pour the cooled mixture into your Ninja Creami pint container.
Secure the lid and freeze completely for 24 hours.
Process using the Gelato setting.
My batch needed one Re-Spin to achieve a perfectly smooth, creamy texture.
Serve immediately for the softest gelato, or refreeze briefly if you'd prefer a firmer scoop.
No Ninja Creami? No Problem!
You can still make wonderfully creamy pistachio gelato without any specialist equipment.
Once your custard base has cooled:
Pour it into a parchment-lined shallow tray.
Freeze until completely solid.
Break the frozen mixture into chunks.
Transfer the chunks to a food processor.
Pulse several times, then blend until smooth and creamy. Be careful not to over-process—it should stay thick rather than becoming runny.
Spoon into an airtight freezer-safe container and freeze until you're ready to serve.
For the best texture, allow the gelato to sit at room temperature for 5–10 minutes before scooping.
Delicious Flavour Variations
Once you've made the base recipe, it's easy to create endless flavours by swapping the pistachio cream for your favourite spread:
Biscoff spread
Chocolate hazelnut spread
White hazelnut spread
Salted caramel spread
Chocolate spread
Peanut butter
Cookies and cream spread
The possibilities are almost endless.
Tips for the Creamiest Homemade Gelato
Don't boil the milk mixture—gentle heat creates the smoothest texture.
Always temper the eggs slowly to avoid scrambling.
Taste before freezing, as frozen desserts always taste less sweet.
Cover the custard with cling film touching the surface to stop a skin from forming.
A re-spin in the Ninja Creami often makes all the difference for ultra-creamy gelato.
Frequently Asked Questions
Can I make this without a Ninja Creami?
Absolutely. A food processor works brilliantly using the freeze-and-blend method, giving you a surprisingly authentic gelato texture.
Why isn't my gelato sweet enough?
Cold temperatures naturally reduce sweetness. Always make sure the custard tastes slightly sweeter than you'd like before freezing.
Can I use different pistachio spreads?
Yes. Different brands vary in sweetness and pistachio content, so you may want to add a little more pistachio cream or sweetener depending on the one you choose.
How long will homemade gelato keep?
Stored in an airtight container, your gelato will keep in the freezer for up to one month. Let it soften on the counter for 5–10 minutes before serving for the best texture.
This Homemade Pistachio Gelato is rich, creamy and packed with nutty pistachio flavour, making it the perfect dessert for warm summer evenings or whenever you're craving something a little special. Whether you're using a Ninja Creami or a simple food processor, you'll be amazed at just how easy it is to make authentic-tasting gelato at home. And once you've tried the base recipe, don't be surprised if you start experimenting with every spread in your cupboard!
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