High-Protein Pistachio Ice Cream
High-Protein Pistachio Ice Cream
Ingredients
- 1 cup pistachios, shelled, unsalted
- 1 1/2 cups cottage cheese, full-fat recommended
- 2 tablespoons honey, or to taste
- 1/4 cup almond milk, unsweetened
- 1/4 teaspoon ground cardamom
Instructions
- 1
Add the shelled, unsalted pistachios to a high-speed blender.
⏱️ 1 min - 2
Add the cottage cheese to the blender with the pistachios.
⏱️ 1 min
- 3
Pour in the honey. Adjust the amount to your desired sweetness.
⏱️ 1 min
- 4
Add the unsweetened almond milk to the blender. This will help with blending consistency.
⏱️ 1 min
- 5
Sprinkle in the ground cardamom.
⏱️ 1 min
- 6
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.
⏱️ 5 min
- 7
Pour the blended pistachio mixture into a freezer-safe bowl or container.
⏱️ 1 min
- 8
Place the bowl in the freezer and freeze for at least 4 hours, or until firm enough to scoop. For best results, freeze overnight.
⏱️ 240 min
- 9
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.
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Pistachio Ice Cream
- 1 cup pistachios, shelled, unsalted
- 1 1/2 cups cottage cheese, full-fat recommended
- 2 tablespoons honey, or to taste
- 1/4 cup almond milk, unsweetened
- 1/4 teaspoon ground cardamom
Instructions
- 1
Add the shelled, unsalted pistachios to a high-speed blender.
⏱️ 1 min - 2
Add the cottage cheese to the blender with the pistachios.
⏱️ 1 min - 3
Pour in the honey. Adjust the amount to your desired sweetness.
⏱️ 1 min - 4
Add the unsweetened almond milk to the blender. This will help with blending consistency.
⏱️ 1 min - 5
Sprinkle in the ground cardamom.
⏱️ 1 min - 6
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.
⏱️ 5 min - 7
Pour the blended pistachio mixture into a freezer-safe bowl or container.
⏱️ 1 min - 8
Place the bowl in the freezer and freeze for at least 4 hours, or until firm enough to scoop. For best results, freeze overnight.
⏱️ 240 min - 9
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.