Description
This creamy, high-protein pistachio ice cream is a perfect guilt-free indulgence. Packed with the rich flavor of pistachios and boosted with protein, this ice cream is not only a delicious treat but also a healthier option. Great for post-workout or as an everyday dessert, it’s smooth, rich, and packed with nutty goodness.
Ingredients
- 1 cup unsalted pistachios (shelled)
- 2 cups unsweetened almond milk (or milk of choice)
- 1/2 cup vanilla Greek yogurt
- 2 tbsp honey or maple syrup (or to taste)
- 1 scoop vanilla protein powder (or pistachio protein powder if available)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Optional: 1/2 cup chopped pistachios for added texture
Instructions
-
Blend the Pistachios:
In a food processor or high-speed blender, blend the pistachios until they become a fine meal. This should take about 1-2 minutes. Add the almond milk and continue to blend until the mixture becomes smooth and creamy. -
Mix Ingredients:
Add the Greek yogurt, honey or maple syrup, vanilla extract, protein powder, and salt to the pistachio mixture. Blend again until everything is well combined and smooth. -
Chill the Mixture:
Pour the mixture into a container and refrigerate for at least 1-2 hours. This helps the ice cream base chill and will make the freezing process more efficient. -
Churn the Ice Cream:
Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. Typically, this process takes about 20-25 minutes. If you don’t have an ice cream maker, you can pour the mixture into a shallow container and freeze it, stirring every 30 minutes for the first 2-3 hours until it reaches the desired consistency. -
Freeze the Ice Cream:
After churning, transfer the ice cream to a container with a tight-fitting lid and freeze for an additional 4-6 hours, or until it is firm and scoopable. -
Serve and Enjoy:
Once your pistachio ice cream is frozen and set, scoop into bowls or cones and enjoy!
Notes
- If you don’t have an ice cream maker, you can still make this by using the stirring method, but the texture will be slightly different.
- For an even richer flavor, you can lightly toast the pistachios before blending them. Just place them on a baking sheet at 350°F (175°C) for 5-7 minutes.
- You can adjust the sweetness of the ice cream by adding more or less honey/maple syrup or your preferred sweetener.
- Feel free to add extra chopped pistachios into the ice cream at the end of the churning process for extra texture.
- Prep Time: 15 minutes (plus 1-2 hours chilling)
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending, Churning
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe (about 1/2 cup)
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg