Description
This High Protein Pistachio Ice Cream is a creamy, nutritious dessert combining the rich flavor of pistachios with the benefits of protein powder and Greek yogurt. Perfectly balanced with natural sweetness from honey or maple syrup, it’s a delightful and healthy way to satisfy your ice cream cravings while boosting your protein intake.
Ingredients
Scale
Base 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 turn into a fine meal, approximately 1-2 minutes. Then add the almond milk and continue blending until the mixture becomes smooth and creamy.
- Mix Ingredients: Add the vanilla Greek yogurt, honey or maple syrup, vanilla extract, protein powder, and salt to the pistachio mixture. Blend again until all components are well combined and the mixture is smooth.
- Chill the Mixture: Pour the blended mixture into a container and refrigerate for 1-2 hours. Chilling helps improve the texture and enhances the efficiency of the freezing process.
- Churn the Ice Cream: Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes. For those without an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for 2-3 hours to break up ice crystals and achieve a creamy consistency.
- Freeze the Ice Cream: After churning, place the ice cream into a container with a tight-fitting lid and freeze for an additional 4-6 hours, or until firm and scoopable.
- Serve and Enjoy: Scoop the pistachio ice cream into bowls or cones and serve immediately. Optionally, sprinkle with chopped pistachios for added crunch and texture.
Notes
- Use unsalted pistachios to control the saltiness of the ice cream.
- Almond milk can be substituted with any milk of choice, including dairy or plant-based alternatives.
- Adjust the sweetness by varying the amount of honey or maple syrup according to taste.
- If using an ice cream maker not specifically designed for soft ice creams, monitor the churning time closely to avoid overfreezing.
- Adding chopped pistachios at the end enhances texture and visual appeal.
- This recipe is gluten-free and can be made vegan by substituting Greek yogurt with a plant-based yogurt and using vegan protein powder.
- Store ice cream in an airtight container to prevent ice crystals from forming during freezing.
