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High-Protein Pistachio Ice Cream

High-Protein Pistachio Ice Cream - recipe card
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This luxurious high-protein pistachio ice cream is ultra-creamy, nutty, and deeply satisfying. Made with a Greek yogurt and cottage cheese base, it boasts over 20 grams of protein per serving without sacrificing flavor. Toasted pistachios and pure vanilla extract add a rich, sophisticated touch.

Ingredients

Scale
  • 1 cup full-fat Greek yogurt
  • 1 cup full-fat cottage cheese
  • 1/2 cup shelled unsalted pistachios, plus extra for garnish
  • 1/3 cup granulated sugar
  • 1 tbsp honey
  • 1 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 1/8 tsp fine sea salt
  • 1/2 cup heavy cream, cold

Instructions

  1. In a dry skillet over medium heat, toast the pistachios until fragrant and lightly golden, about 3-4 minutes, stirring frequently to prevent burning. Immediately transfer to a plate to cool; this stops the cooking and preserves the nutty flavor.
  2. Once cooled, set aside 2 tablespoons of pistachios for garnish. In a food processor, pulse the remaining pistachios until finely ground, but stop before they turn into paste. You should have a coarse, sandy texture.
  3. Add the Greek yogurt, cottage cheese, sugar, honey, vanilla extract, almond extract, and salt to the food processor. Process until completely smooth and creamy, scraping down the sides as needed, about 2-3 minutes. The mixture should be thick and glossy.
  4. In a separate bowl, whip the cold heavy cream with a hand mixer or whisk until soft peaks form, about 2-3 minutes. This adds air and richness, making the final texture lighter.
  5. Gently fold the whipped cream into the yogurt mixture until just combined. Avoid overmixing to keep the airy texture. If desired, fold in the reserved chopped pistachios for crunch.
  6. Transfer the mixture to a 9×5-inch loaf pan or an airtight freezer-safe container. Smooth the top with a spatula. Cover with plastic wrap pressed directly onto the surface to prevent ice crystals.
  7. Freeze for at least 4 hours or until firm. For best results, freeze overnight.
  8. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop and garnish with additional toasted pistachios if desired.

Notes

Storage: Keep frozen in an airtight container for up to 2 weeks. For longer storage, press plastic wrap directly on the surface to prevent freezer burn. Reheating: Not applicable; serve frozen. If the ice cream becomes too hard, let it soften at room temperature for 5-10 minutes before scooping.

Nutrition

Keywords: high protein pistachio ice cream, pistachio ice cream, protein ice cream, healthy ice cream, no churn ice cream, Greek yogurt ice cream, cottage cheese ice cream, pistachio dessert, high protein dessert, frozen dessert

Find it online: https://thehighproteinrecipes.com/high-protein-pistachio-ice-cream/