High Protein Pistachio Ice Cream Recipe

Hey guys! So, I’ve been on this epic quest to find a dessert that’s both indulgent and somewhat guilt-free, and I think I’ve finally cracked the code with this homemade pistachio ice cream. It’s creamy, dreamy, and the perfect balance of sweet and nutty, all thanks to the magic combo of Greek yogurt and toasted pistachios. Trust me, you’re going to want to dive spoon-first into this luscious treat! 🍦✨

I love to make recipes that are both scrumptious and wholesome, and my high-protein pistachio ice cream is a perfect instance. With the creamy deliciousness of heavy cream, the protein-rich goodness of Greek yogurt, unflavored protein powder, and the delightful flavor of vanilla and almond extracts, this is a satisfyingly semi-indulgent treat that also fuels post- workout cravings.

Ingredients

• Pistachios: Rich in protein and fiber, add nutty flavor.
• Almond Milk: Low-calorie, dairy-free, with vitamin E.
• Greek Yogurt: High protein content, creamy texture.
• Heavy Cream: Provides richness and creamy mouthfeel.
• Sugar: Adds sweetness and balances flavors.
• Honey: Natural sweetener with antioxidants.
• Protein Powder: Boosts protein content, keeps it filling.
• Vanilla Extract: Adds aromatic depth and warmth.
• Almond Extract: Enhances nutty pistachio notes.

Ingredient Quantities

• 2 cups shelled pistachios
• 1 1/2 cups unsweetened almond milk
• 1/2 cup Greek yogurt
• 1 cup heavy cream
• 1/2 cup sugar
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 tablespoons protein powder (unflavored or vanilla)
• Pinch of salt

How to Make this

1. Start by placing the shelled pistachios in a skillet and toasting them over medium heat. Do this for about 3-4 minutes, and keep a close eye on the nuts as they toast; you want them just fragrant and with no sign of browning. Let the pistachios cool slightly in the skillet, then chop them coarsely.

2. Add 1 1/2 cups of the toasted pistachios to a blender or food processor and process until very finely ground.

3. A medium saucepan should be taken and in it the almond milk, sugar, and honey should be combined. The mixture should be heated over medium-low heat, and it should be stirred until the sugar and honey dissolve completely. (The author doesn’t mention it, but I think it is best not to let the saucepan contents come to a boil.)

4. Combine the ground pistachios with the almond milk, then add a pinch of salt. Proceed to heat the mixture until it is almost boiling. Do not stir while the mixture is heating, and when it is almost boiling, remove from heat and allow to cool slightly before continuing with the recipe.

5. In a huge bowl, combine the Greek yogurt, whipping cream, protein powder, vanilla extract, and almond extract and whisk until well blended.

6. Whisk in slowly the cooled pistachio milk mixture until completely mixed in.

7. Strain the mixture through a fine-mesh sieve into another large bowl. This will filter out the bigger pieces of pistachio and leave you with a nice, smooth mixture.

8. Enclose the bowl with plastic wrap and place it in the refrigerator. Allow the mixture to chill for a minimum of 4 hours; waiting until it is completely cool is best.

9. After chilling, pour the mixture into an ice cream maker and churn as per the manufacturer’s directions, typically for about 20-25 minutes.

10. Place the ice cream that has been churned in a covered container. Put that container in the freezer for 2 more hours so that the ice cream can firm up. Then serve the ice cream that has been topped with the pistachios that remain.

Equipment Needed

1. Skillet
2. Blender or food processor
3. Medium saucepan
4. Large mixing bowl
5. Whisk
6. Fine-mesh sieve
7. Large bowl (for strained mixture)
8. Plastic wrap
9. Refrigerator
10. Ice cream maker
11. Covered container (for freezer storage)
12. Freezer
13. Chef’s knife (for chopping pistachios)
14. Cutting board

FAQ

• Can I use a different type of milk instead of almond milk?You can replace almond milk with any other plant-based milk or even regular cow’s milk, if that is your preference.
• What type of protein powder should I use?Select a protein powder without flavoring or with vanilla flavoring to achieve the best taste. Pick whey, casein, or a plant-based protein, depending on your dietary needs and preferences.
• Is it possible to make this recipe without an ice cream maker?Certainly, the combination can be poured into a flat container and set in the freezer. It should be stirred every half hour until it assumes the desired texture.
• Can I omit the sugar or substitute it?Sugar can be reduced or replaced with a sweetener of your choice, such as stevia or erythritol. Adjust to your taste. Preferential adjustments can be made.
• What is the purpose of Greek yogurt in the recipe?Creamy richness, protein, and a marginally sweet-sour balance of flavors characterize the yogurt. And Greek yogurt also is a good nutritional choice. It adds creaminess and protein, with just enough of a slight tang to balance the sweetness. and Greek yogurt also is a good nutritional choice.
• How long can this ice cream be stored in the freezer?Preserving the ice cream in an optimal state for flavor and texture is doable even in a standard freezer. Simply keep it in a sealed container airtight and in a freezing environment for an exquisite, mouthwatering experience up to 2 weeks down the line.

High Protein Pistachio Ice Cream Recipe Substitutions and Variations

Coconut milk or cashew milk can replace unsweetened almond milk for a creamier texture.
Skyr or a thick plant-based yogurt can replace Greek yogurt for those with a dairy restriction.
Maple syrup or agave nectar can be used in place of honey. These ingredients impart a somewhat different kind of sweetness.
Vanilla extract can be substituted with vanilla bean paste or the seeds from a vanilla pod for a deeper flavor.
You can use half-and-half or full-fat coconut milk for a nondairy option if you don’t have heavy cream.

Pro Tips

1. Enhance Flavor with Extra Toasting: Before starting, toast the pistachios in the oven at 350°F for about 5-8 minutes instead of using a skillet. Oven toasting can provide a more even roast and deepen the nutty flavor, as long as you watch closely to prevent burning.