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High Protein Pistachio Ice Cream

A creamy and nutritious dessert made with Greek yogurt and pistachios, offering a healthy twist on traditional ice cream.
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Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups Greek yogurt (unsweetened, plain) Provides a luscious texture and tangy flavor.
  • 1 cup unsweetened almond milk (or milk of choice) For a silky-smooth consistency.
  • 1/2 cup pistachio nuts, shelled Adds earthy flavor.
  • 1/4 cup honey or maple syrup Natural sweeteners that balance creaminess.
  • 1 teaspoon vanilla extract Enhances all flavors.
  • 1/4 teaspoon salt Enhances flavors.
  • 1/4 cup vanilla or chocolate protein powder (optional) Optional for extra protein.

Method
 

Preparation
  1. Add the shelled pistachios to a food processor and pulse until finely ground, resembling a paste.
  2. In a medium mixing bowl, combine Greek yogurt, almond milk, ground pistachios, honey or maple syrup, vanilla extract, salt, and protein powder (if using). Whisk until smooth.
  3. Chill the mixture in the fridge for 1-2 hours to enhance flavors and creaminess.
Churning
  1. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes.
  2. Transfer the churned ice cream into an airtight container and freeze for at least 3 hours to firm up.
Serving
  1. Scoop out the pistachio ice cream and enjoy! Consider topping with crushed pistachios, fresh mint leaves, or a drizzle of honey.

Notes

For the best texture, avoid skipping the chilling step before churning. Over-blending can lead to a gritty texture. It’s ideal to keep the ice cream in the freezer tightly sealed for 1-2 weeks.