Description
A creamy, satisfying pistachio ice cream boosted with Greek yogurt and protein powder. No churn needed. A perfect high-protein dessert that’s healthy and indulgent.
Ingredients
1 cup unsalted, shelled pistachios 1 cup plain Greek yogurt (high protein) 1 scoop vanilla protein powder (whey or vegan) 1/2 cup unsweetened almond milk 1–2 tablespoons honey or maple syrup (optional) 1 teaspoon vanilla extract Pinch of sea salt Crushed pistachios for topping (optional)
Instructions
1. Soak pistachios in warm water for 30 minutes then drain. 2. Blend pistachios with almond milk until smooth. 3. Add Greek yogurt, protein powder, sweetener, vanilla, and salt. 4. Blend until creamy and smooth. 5. Taste and adjust sweetness if needed. 6. Pour into a freezer-safe container and top with crushed pistachios. 7. Freeze for 3–4 hours, stirring once or twice for best texture. 8. Let sit at room temperature for 5–10 minutes before serving.
Notes
Use plant-based yogurt and vegan protein powder for a dairy-free version. Add banana for extra creaminess and natural sweetness. Store in an airtight container and consume within 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American