Here’s a Protein Pistachio Ice Cream recipe — creamy, nutty, and packed with extra protein:
Ingredients (Serves 4):
- 2 cups unsweetened almond milk (or any milk of choice)
- 1 cup plain Greek yogurt (for creaminess and protein)
- ½ cup shelled pistachios (plus extra for topping)
- 3 scoops vanilla or unflavored protein powder
- 2–3 tbsp honey or maple syrup (adjust to taste)
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions:
- Blend the pistachios:
- Add pistachios to a blender or food processor and blend until finely ground.
- Make the ice cream base:
- Add almond milk, Greek yogurt, protein powder, honey, vanilla, salt, and ground pistachios to the blender.
- Blend until smooth and creamy.
- Chill the mixture:
- Pour into a container and refrigerate for at least 1–2 hours to chill.
- Freeze:
- Pour into an ice cream maker and churn according to the manufacturer’s instructions.
- If you don’t have an ice cream maker, pour into a freezer-safe container, freeze, and stir every 30–45 minutes for 3–4 hours to break up ice crystals.
- Serve:
- Scoop into bowls, sprinkle with extra chopped pistachios, and enjoy.
If you want, I can also make a no-sugar, keto-friendly version of this that still tastes rich and sweet without spiking carbs. Would you like me to prepare that version?
