High Protein Pistachio Ice Cream
Creamy, nutty, and unexpectedly protein-packed, this High Protein Pistachio Ice Cream is a delightful twist on a classic frozen treat.
Equipment
- Blender
- Ice Cream Maker
- Airtight Container
Ingredients
Ingredients
- 1 cup raw pistachios unsalted, shelled, finely chopped or whole to be ground in the blender
- 1 cup Greek yogurt plain, high-protein variety, use full-fat or 2% for creamier texture
- 1 scoop vanilla protein powder whey or plant-based, use your preferred brand
- 1 cup unsweetened almond milk or any milk of choice, cold
- 1-2 tbsp honey or maple syrup optional, for added sweetness, adjust to taste
- 1/2 tsp vanilla extract room temperature
Instructions
- Set up your blender and add 1 cup raw pistachios (unsalted, shelled). Blend on high until they are very finely ground, almost like a coarse meal. Scrape down the sides as needed to ensure even grinding.
- Add 1 cup Greek yogurt, 1 scoop vanilla protein powder, 1 cup unsweetened almond milk, 1–2 tbsp honey or maple syrup (if using), and 1/2 tsp vanilla extract to the blender.
- Blend the mixture until smooth and creamy, stopping to scrape the blender jar once or twice. Check for lumps and continue blending until the texture is silky. Taste and adjust sweetness if needed.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions — usually 20–30 minutes until it reaches a soft-serve consistency.
- Transfer the churned ice cream into an airtight container, smooth the top, and press a piece of parchment directly on the surface to prevent ice crystals.
- Freeze for at least 2–4 hours until firm. Before serving, let sit at room temperature for 5–10 minutes for easier scooping. Enjoy!
Notes
Store in an airtight, freezer-safe container with parchment pressed on the surface to prevent ice crystals. Keeps well for up to 2 weeks for best texture and flavor.