Of course. Here is a detailed, high-protein pistachio ice cream recipe designed to be rich, creamy, and satisfying without an icy or chalky texture.
This recipe uses a base of Greek yogurt and cottage cheese for a massive protein boost and incredibly creamy results. The small amount of real cream adds that classic ice cream richness.
High-Protein Pistachio Ice Cream
Yield: About 4 servings (1 pint) Prep time:10 minutes + at least 4-6 hours freezing time
Ingredients
· 1 cup (224g) full-fat or 2% cottage cheese (for maximum creaminess)
· ½ cup (120g) plain Greek yogurt (full-fat recommended)
· ⅓ cup (80ml) heavy cream (or canned coconut cream for dairy-free)
· ¼ cup (60ml) sugar-free maple syrup or agave nectar (or regular maple syrup/honey)
· ¼ cup (25g) pistachio flour/meal OR ¼ cup (32g) raw, unsalted pistachios (finely ground)
· 3-4 tablespoons powdered sweetener (like erythritol or allulose), or to taste*
· 1 teaspoon vanilla extract
· ½ teaspoon almond extract (highly recommended for authentic flavor)
· ¼ teaspoon fine sea salt
· ⅓ cup (40g) chopped, unsalted pistachios (for mixing in at the end)
*Note on Sweetener: The powdered sweetener helps avoid graininess. If you don’t have it, you can use more maple syrup, but the ice cream will be softer. Taste the base mixture before freezing and adjust to your preference.
Equipment
· A high-powered blender or food processor
· A loaf pan or freezer-safe container
· Parchment paper (optional, but helpful)
Instructions
- Grind the Pistachios: If you are not using pre-made pistachio flour, add the ¼ cup of raw pistachios to your blender or food processor. Pulse until they form a very fine meal. Be careful not to over-process into pistachio butter.
- Combine the Base: To the blender, add the cottage cheese, Greek yogurt, heavy cream, sugar-free maple syrup, powdered sweetener, vanilla extract, almond extract, and salt.
- Blend Until Silky Smooth: Blend on high for 45-60 seconds, stopping to scrape down the sides if needed. It is crucial that the mixture is completely smooth with no grit from the cottage cheese.
- Taste and Adjust: Taste the mixture. Adjust sweetness or salt levels to your liking. Remember, frozen foods taste less sweet, so it should taste slightly too sweet for you at this stage.
- Chill (Optional but Recommended): For the creamiest texture, pour the mixture into a bowl, cover, and refrigerate for 1-2 hours. This helps the mixture freeze more evenly in the ice cream maker.
- Freeze:
· Ice Cream Maker Method (Best Texture): Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes). When it has a soft-serve consistency, add the ⅓ cup of chopped pistachios in the last 2 minutes of churning.
· No-Churn Method: Pour the blended mixture directly into a loaf pan lined with parchment paper (for easy removal). Stir in the chopped pistachios. Place in the freezer. - Set and Serve: After churning or mixing, spread the ice cream into your container, smooth the top, and press a piece of parchment paper directly onto the surface to prevent ice crystals. Freeze for at least 4-6 hours, or until firm.
- Scooping: Let the ice cream sit at room temperature for 5-10 minutes before scooping to soften for the perfect creamy texture.
Nutrition Information (Per serving, estimated)
· Calories: ~250
· Protein: ~12-15g
· Fat: ~18g
· Net Carbs: ~5-8g (will vary significantly based on sweeteners used)
Enjoy your delicious and guilt-free high-protein treat