High Protein Pistachio Ice Cream

High Protein Pistachio Ice Cream is a creamy, nutty, and satisfying frozen treat that gives me all the classic flavor of pistachio ice cream—without the guilt. It’s smooth, cool, and loaded with that signature roasted pistachio taste, all while sneaking in a healthy boost of protein. Perfect for a post-workout treat or a better-for-you dessert.

Why You’ll Love This Recipe

I love this recipe because it’s indulgent and refreshing but still fits into my high-protein goals. The texture is rich and velvety, and the pistachio flavor is naturally sweet and slightly savory, giving every bite real depth. It’s simple to make, can be dairy or non-dairy, and it doesn’t require an ice cream maker if I don’t have one.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shelled roasted pistachios (unsalted)

• Cottage cheese or Greek yogurt (for protein and creaminess)

• Vanilla protein powder (unflavored or vanilla)

• Unsweetened almond milk or milk of choice

• Honey or maple syrup (optional, for sweetness)

• Vanilla extract

• Pinch of salt

• Optional add-ins: pistachio extract, crushed pistachios, or dark chocolate chips

Directions

1. I start by soaking the pistachios in hot water for about 20 minutes to soften them, then drain and pat them dry.

2. In a high-powered blender or food processor, I combine the soaked pistachios, cottage cheese or Greek yogurt, protein powder, milk, vanilla, sweetener, and a pinch of salt.

3. I blend until completely smooth and creamy, scraping the sides if needed.

4. I taste and adjust the sweetness or add a drop of pistachio extract for a stronger flavor if I want.

5. I pour the mixture into a freezer-safe container and smooth the top.

6. I freeze it for at least 4 hours, stirring every hour or so if I want a softer texture.

7. Before serving, I let it sit at room temperature for 5–10 minutes for easier scooping. I top it with chopped pistachios or a few chocolate chips for texture.

Servings and timing

This recipe makes about 4 servings.
Prep time takes about 10 minutes, with at least 4 hours for freezing. If I use an ice cream maker, it churns in 20–25 minutes.

Variations

• I sometimes use ricotta or a blend of yogurt and cream cheese for different textures.

• A handful of spinach or matcha gives it a green tint without affecting the flavor.

• For a vegan version, I use plant-based yogurt and protein powder.

• I’ve added almond extract or cardamom for a Middle Eastern flavor twist.

• Swirling in a ribbon of honey or chopped dates adds sweetness and contrast.

storage/reheating

I store it in a freezer-safe, airtight container for up to 2 weeks. To serve, I let it soften at room temperature for 5–10 minutes. If it’s too firm, I microwave it in short bursts until scoopable.

FAQs

Can I make this without an ice cream maker?

Yes, I freeze the blended mixture in a loaf pan and stir it every hour for the first 2–3 hours to keep it smooth.

What kind of protein powder works best?

I use a good-quality vanilla or unflavored protein powder—whey, casein, or plant-based all work depending on my preference.

How can I make it creamier?

I add a splash of heavy cream or full-fat coconut milk for extra richness if I want a more indulgent texture.

Is this recipe sweet enough without sugar?

I find the protein powder and pistachios offer natural sweetness, but I adjust with honey or maple syrup if needed.

Can I use pistachio butter instead of whole pistachios?

Yes, about 2–3 tablespoons of pistachio butter gives great flavor and skips the soaking step.

Conclusion

High Protein Pistachio Ice Cream is a creamy, nutty, and satisfying way to enjoy dessert without derailing my nutrition goals. It’s simple, customizable, and tastes indulgent while delivering a solid boost of protein. Whether I’m cooling off after a workout or just need a sweet bite, this ice cream always hits the spot.