4-Ingredient Pistachio Gelato
4-Ingredient Pistachio Gelato
Ingredients
- 3/4 cup salted pistachios, no shell
- 1/2 lime, juiced
- 1 1/2 cups sugar free vanilla yogurt, or 350 grams
- 30 grams honey
- 50 ml skim milk, can also use water
Instructions
- 1
Measure 3/4 cup of salted pistachios (no shell). While the recipe recommends using already deshelled pistachios, you can deshell them manually if needed.
⏱️ 2 min
- 2
If desired, crush some additional pistachios in a bag using a nutcracker or similar tool to use as a topping later.
⏱️ 3 min
- 3
Add the 1 1/2 cups (or 350 grams) of sugar-free vanilla yogurt, the 3/4 cup of pistachios, the juice from 1/2 lime, and 30 grams of honey into a blender.
⏱️ 2 min
- 4
Blend the mixture for 15 to 20 seconds until it appears smooth and creamy.
⏱️ 1 min
- 5
If the mixture is too thick and not blending well, add 50 ml of skim milk (or water) to thin it out slightly. Blend again until it reaches a smoother, less dense consistency.
⏱️ 1 min
- 6
Pour the blended gelato mixture into a suitable dish.
⏱️ 1 min
- 7
Sprinkle the extra crushed pistachios on top of the mixture, if desired.
- 8
Place the dish in the freezer and freeze overnight (at least 8 hours, but can be left for over 24 hours).
- 9
Before eating, let the frozen gelato sit out at room temperature for 30 minutes to 1 hour to allow it to thaw and achieve a softer, more custard-like consistency.
Kitchen Tools
Nutrition Facts (per serving)
4-Ingredient Pistachio Gelato
- 3/4 cup salted pistachios, no shell
- 1/2 lime, juiced
- 1 1/2 cups sugar free vanilla yogurt, or 350 grams
- 30 grams honey
- 50 ml skim milk, can also use water
Instructions
- 1
Measure 3/4 cup of salted pistachios (no shell). While the recipe recommends using already deshelled pistachios, you can deshell them manually if needed.
⏱️ 2 min - 2
If desired, crush some additional pistachios in a bag using a nutcracker or similar tool to use as a topping later.
⏱️ 3 min - 3
Add the 1 1/2 cups (or 350 grams) of sugar-free vanilla yogurt, the 3/4 cup of pistachios, the juice from 1/2 lime, and 30 grams of honey into a blender.
⏱️ 2 min - 4
Blend the mixture for 15 to 20 seconds until it appears smooth and creamy.
⏱️ 1 min - 5
If the mixture is too thick and not blending well, add 50 ml of skim milk (or water) to thin it out slightly. Blend again until it reaches a smoother, less dense consistency.
⏱️ 1 min - 6
Pour the blended gelato mixture into a suitable dish.
⏱️ 1 min - 7
Sprinkle the extra crushed pistachios on top of the mixture, if desired.
- 8
Place the dish in the freezer and freeze overnight (at least 8 hours, but can be left for over 24 hours).
- 9
Before eating, let the frozen gelato sit out at room temperature for 30 minutes to 1 hour to allow it to thaw and achieve a softer, more custard-like consistency.