Loading...

Add the cottage cheese to a blender or food processor.

Add the pistachios, honey, almond milk, and vanilla extract to the blender or food processor with the cottage cheese.

Blend for 30 to 60 seconds until the mixture becomes completely smooth and creamy. If the mixture is too thick, add the additional 1 tablespoon of almond milk.

Pour the blended mixture into a freezer-safe container.

Freeze for 2 to 4 hours, or until it reaches an ice-cream-like texture. The longer it freezes, the firmer it will become.

Before scooping, let the ice cream sit at room temperature for 2 to 3 minutes for a creamier consistency.

Serve immediately, optionally topped with extra crushed pistachios or dark chocolate chips.


Add the cottage cheese to a blender or food processor.

Add the pistachios, honey, almond milk, and vanilla extract to the blender or food processor with the cottage cheese.

Blend for 30 to 60 seconds until the mixture becomes completely smooth and creamy. If the mixture is too thick, add the additional 1 tablespoon of almond milk.

Pour the blended mixture into a freezer-safe container.

Freeze for 2 to 4 hours, or until it reaches an ice-cream-like texture. The longer it freezes, the firmer it will become.

Before scooping, let the ice cream sit at room temperature for 2 to 3 minutes for a creamier consistency.

Serve immediately, optionally topped with extra crushed pistachios or dark chocolate chips.
