Description

This High Protein Pistachio Ice Cream recipe combines the rich, nutty flavor of pistachios with creamy Greek yogurt and protein powder to create a nutritious, satisfying frozen treat. Ideal for those looking to enjoy a delicious dessert while boosting protein intake, this homemade ice cream is smooth, creamy, and naturally sweetened with honey or maple syrup. Using almond milk keeps it dairy-light, and optional chopped pistachios add a lovely crunch.

Ingredients

Scale

Main 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

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Instructions

Blend the Pistachios: In a food processor or high-speed blender, blend the pistachios until they form a fine meal, about 1-2 minutes. Then add the almond milk and continue blending until the mixture is 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 ingredients are thoroughly combined and the mixture is smooth.
Chill the Mixture: Pour the blended mixture into a container and refrigerate for at least 1 to 2 hours. Chilling helps improve the texture and efficiency of the freezing process.
Churn the Ice Cream: Transfer the chilled mixture into an ice cream maker and churn as per the manufacturer’s instructions, usually for about 20-25 minutes. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for 2 to 3 hours until it reaches a desirable consistency.
Freeze the Ice Cream: After churning, transfer the ice cream into a container with a tight-fitting lid and freeze for an additional 4 to 6 hours until firm and scoopable.
Serve and Enjoy: Once fully frozen, scoop the pistachio ice cream into bowls or cones. Optionally, sprinkle with chopped pistachios for extra texture and enjoy your high-protein, homemade treat!

Notes

For a dairy-free option, substitute the Greek yogurt with a plant-based yogurt.
Adjust the sweetness by varying the amount of honey or maple syrup according to your taste.
Using pistachio protein powder will enhance the nutty flavor more intensely.
If you don’t have an ice cream maker, manual stirring while freezing helps prevent large ice crystals from forming.
Store the leftover ice cream in an airtight container to maintain freshness.