Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

High Protein Pistachio Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 62 reviews

  • Author: admin
  • Total Time: 6 hours 40 minutes
  • Yield: 4 to 4.4 servings 1x
  • Diet: Low Fat

Description

This high-protein pistachio ice cream is a creamy and nutritious treat made with wholesome ingredients like pistachios, Greek yogurt, and protein powder. Perfect for those seeking a delicious dessert that combines rich pistachio flavor with added protein to satisfy cravings while supporting a healthy lifestyle. The recipe uses natural sweeteners and can be customized with your choice of milk and protein powder.

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

Instructions

  1. Blend the Pistachios: In a food processor or high-speed blender, blend the pistachios until they become a fine meal, about 1-2 minutes. Add the almond milk and continue blending until the mixture is smooth and creamy.
  2. 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 the mixture is smooth.
  3. Chill the Mixture: Pour the mixture into a container and refrigerate for at least 1-2 hours to chill the ice cream base, which helps make the freezing process more efficient.
  4. 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. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for the first 2-3 hours until desired consistency is reached.
  5. 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 until firm and scoopable.
  6. Serve and Enjoy: Once the ice cream is fully frozen and set, scoop into bowls or cones and enjoy your high-protein pistachio treat!

Notes

  • Use unsalted pistachios to control the saltiness of the ice cream.
  • You can substitute almond milk with any milk of your choice, including dairy or plant-based options.
  • Honey or maple syrup can be adjusted based on your preferred level of sweetness.
  • If you don’t have a protein powder, you can omit it or use collagen powder as an alternative.
  • For a crunchier texture, fold in the optional chopped pistachios after churning.
  • Make sure to chill the mixture well before churning to get the best texture.
  • If using the no-machine method, be patient and stir regularly to prevent ice crystals from forming.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Blending
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://mamabrisrecipes.com/high-protein-pistachio-ice-cream-recipe/