Name: High Protein Pistachio Ice Cream Recipe
Prep time: 10 min
Total time: 6 h
Cuisine: American
Ingredients: 1 cup unsalted shelled pistachios; 2 cups cottage cheese or plain Greek yogurt; 1/2 cup unsweetened almond milk; 1/4 cup honey or maple syrup; 1/2 teaspoon almond extract; 1/2 teaspoon vanilla extract; pinch of salt; 1 scoop vanilla or unflavored protein powder (about 30g); optional green food coloring for classic color

Jump to Recipe·Print Recipe

If the thought of a creamy, nutty dessert that effortlessly supports your wellness goals makes you smile, you’re going to adore this High Protein Pistachio Ice Cream. Imagine the naturally sweet, elegant charm of pistachios blended with rich dairy (or non-dairy) goodness, and powered up with a secret hit of protein — all in a homemade treat! This recipe is proof that healthy can also be indulgent, and you don’t need an ice cream maker or complicated steps to create a batch of pure delight.

High Protein Pistachio Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of accessible essentials are all that stand between you and a scoop of luscious High Protein Pistachio Ice Cream. Each ingredient serves a genuine purpose, from flavor and creaminess to a pop of color reminiscent of your favorite scoop shop’s pistachio treat.

Unsalted shelled pistachios (1 cup): These little green gems provide the buttery flavor and signature color that give this ice cream its beautiful character.
Cottage cheese or plain Greek yogurt (2 cups): Both options bring natural protein, extra creaminess, and a mild tang that lets the pistachios shine through.
Unsweetened almond milk (1/2 cup): Lightens the mix and balances the richness, while keeping things dairy-light if you choose yogurt.
Honey or maple syrup (1/4 cup): Adds gentle, unrefined sweetness that pairs perfectly with pistachio notes.
Almond extract (1/2 teaspoon): Just a splash intensifies the nutty aroma and makes this ice cream taste like a classic treat.
Vanilla extract (1/2 teaspoon): Deepens the flavor and helps round out all the components beautifully.
Pinch of salt: Accentuates the pistachio’s best flavors — a must in any good ice cream recipe!
Vanilla or unflavored protein powder (1 scoop, about 30g): The magic ingredient for boosting protein content while keeping a deliciously creamy texture.
Optional green food coloring: If you crave that picturesque pastel green, a drop or two will do the trick, but feel free to keep it au naturel.

How to Make High Protein Pistachio Ice Cream

Step 1: Pulse the Pistachios

Start by dropping your shelled pistachios into a food processor. Pulse them until they’re finely ground, but don’t take them all the way to a paste! You want the texture to be sandy, almost like pistachio dust, which gives the final ice cream plenty of flavor and body while ensuring there’s no grittiness. The aroma alone at this stage is pure heaven.

Step 2: Blend the Creamy Base

Now add the cottage cheese or Greek yogurt, almond milk, honey (or maple syrup), almond and vanilla extracts, salt, and protein powder directly into the processor. Blend on high until every bit of pistachio is integrated and the mixture turns smooth and creamy. Stop once or twice to scrape down the sides — those pistachio bits like to cling — and keep blending until you have a thick, velvety base.

Step 3: Perfect the Color

If you’re after that classic pistachio-green, it’s time to add a drop or two of green food coloring. Blend again just until the color is even. Otherwise, embrace the dreamy pale green-brown of natural pistachios — either way, it’ll look (and taste) fantastic.

Step 4: Freeze to Set

Pour the creamy mixture into a freezer-safe container, smoothing the top. Pop it in the freezer and set a timer: during the first 2–3 hours, give the mixture a good stir every hour. This hand-churn helps prevent large ice crystals, giving you that dreamy, scoopable texture without an ice cream maker.

Step 5: Serve and Savor

After 4–6 hours total, your High Protein Pistachio Ice Cream should be perfectly set. Let it sit out for 5–10 minutes to soften slightly, then scoop generously into bowls or cones. You’ve just made a better-for-you dessert that feels like a true indulgence!

How to Serve High Protein Pistachio Ice Cream

Garnishes

For a dreamy finish, sprinkle each bowl with a handful of extra chopped pistachios. Add a drizzle of honey or a dusting of flaky sea salt for a sweet-salty twist. If you’re hosting, a few edible rose petals or dark chocolate shavings add stunning color and elegance.

Side Dishes

This ice cream pairs beautifully with crisp biscotti, buttery shortbread, or even fresh fruit like strawberries and figs. For a protein-forward dessert plate, serve small scoops alongside grilled peaches or roasted cherries for a gorgeous and satisfying treat.

Creative Ways to Present

Take your homemade High Protein Pistachio Ice Cream to the next level by layering in parfait glasses with crushed cookies, or sandwiching between two protein cookies for an on-the-go treat. For dinner parties, present scoops in fancy coupe glasses with a hint of edible gold leaf for a truly luxe finish!

Make Ahead and Storage

Storing Leftovers

Store your High Protein Pistachio Ice Cream in an airtight container in the freezer. Press a piece of parchment or wax paper against the surface before sealing to keep ice crystals at bay. It should stay at peak deliciousness for up to two weeks, though it rarely lasts that long!

Freezing

This ice cream handles freezing beautifully: just make sure your container is well-sealed to lock in freshness. For best texture, don’t skip the hourly stirring step in the first stretch of freezing, as it helps mimic the creaminess of traditional churned ice cream.

Reheating

While you won’t need to “reheat” ice cream, allowing the container to sit at room temperature for 5–10 minutes makes scooping much easier. If you’re feeling playful, pop a scoop into a microwave-safe bowl for just 10–15 seconds to get a soft-serve style treat!

FAQs

Can I make this without a food processor?

Absolutely! A high-speed blender works just as well, and will actually give you an even smoother texture. Just be sure to blend thoroughly so the pistachios completely disappear into the creamy base.

Is this recipe suitable for vegans?

With a couple of swaps, yes! Use a dairy-free Greek yogurt alternative, ensure your protein powder is plant-based, and stick with maple syrup instead of honey. You’ll still get all the creamy, nutty, high-protein goodness.

How can I make this lower in sugar?

Try using a sugar-free syrup, or reduce the honey/maple to a few tablespoons and add a touch of your favorite sugar substitute. The natural sweetness from pistachios and vanilla goes a long way, so it’s easy to customize to your taste.

What’s the best way to get that classic pistachio flavor?

Don’t skip the almond extract — it’s a flavor booster that brings out the best in pistachios. Toasting the nuts before blending them also deepens the flavor for a truly irresistible High Protein Pistachio Ice Cream.

Can I use roasted and salted pistachios?

While raw, unsalted works best for subtle flavor, using roasted pistachios (just make sure they’re unsalted or rinse well) can add a roasty twist. If they’re salted, simply reduce the pinch of salt in the recipe so you don’t overpower the other flavors.

Final Thoughts

If you’re ready for a dessert that loves you back as much as you love it, High Protein Pistachio Ice Cream absolutely deserves a place in your kitchen. It’s vibrant, nourishing, and so easy to whip up that you might find yourself making it weekly. Dive in, experiment, and don’t forget to share a scoop (or two) with your favorite people!

High Protein Pistachio Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 20 reviews

Author: admin
Total Time: 6 hours
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in a guilt-free treat with this High Protein Pistachio Ice Cream. Creamy and delicious, this homemade ice cream is packed with protein and real pistachio flavor. Perfect for a satisfying dessert that won’t derail your healthy eating goals.

Ingredients

Scale

Pistachio Ice Cream:

1 cup unsalted shelled pistachios
2 cups cottage cheese or plain Greek yogurt
1/2 cup unsweetened almond milk
1/4 cup honey or maple syrup
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
pinch of salt
1 scoop vanilla or unflavored protein powder (about 30g)
optional green food coloring for classic color

Cook Mode Prevent your screen from going dark

Instructions

Prepare Pistachio Mixture: Grind pistachios in a food processor. Add cottage cheese or Greek yogurt, almond milk, honey, almond extract, vanilla extract, salt, and protein powder. Blend until smooth.
Add Color: For a traditional pistachio color, mix in green food coloring. Blend again.
Freeze: Transfer the mixture to a container. Freeze for 4-6 hours, stirring every hour initially for a creamier texture.
Serve: Allow to soften slightly at room temperature before scooping and serving.