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Add the shelled, unsalted pistachios to a high-speed blender.
Add the cottage cheese to the blender with the pistachios.

Pour in the honey. Adjust the amount to your desired sweetness.

Add the unsweetened almond milk to the blender. This will help with blending consistency.

Sprinkle in the ground cardamom.

Blend all ingredients until completely smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is incorporated.

Pour the blended pistachio mixture into a freezer-safe bowl or container.

Place the bowl in the freezer and freeze for at least 4 hours, or until firm enough to scoop. For best results, freeze overnight.

Once frozen, scoop and serve your high-protein pistachio ice cream. If it's too hard, let it sit at room temperature for a few minutes to soften slightly before scooping.


Add the shelled, unsalted pistachios to a high-speed blender.
Add the cottage cheese to the blender with the pistachios.

Pour in the honey. Adjust the amount to your desired sweetness.

Add the unsweetened almond milk to the blender. This will help with blending consistency.

Sprinkle in the ground cardamom.

Blend all ingredients until completely smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is incorporated.

Pour the blended pistachio mixture into a freezer-safe bowl or container.

Place the bowl in the freezer and freeze for at least 4 hours, or until firm enough to scoop. For best results, freeze overnight.

Once frozen, scoop and serve your high-protein pistachio ice cream. If it's too hard, let it sit at room temperature for a few minutes to soften slightly before scooping.
