Indulgent High Protein Pistachio Ice Cream Recipe for Summer

Cool summer days meet their match with this creamy pistachio ice cream packed with protein punch.

Nutty, smooth, and surprisingly healthy, the homemade protein pistachio ice cream delivers a delightful dessert experience.

Green-hued and rich with natural pistachio flavor, this treat stands out from ordinary ice cream recipes.

Each scoop promises a perfect balance of sweetness and nuttiness that will satisfy your dessert cravings.

The recipe combines simple ingredients with a protein boost that makes indulgence feel guilt-free.

Blending fresh pistachios with protein powder creates a luxurious texture that melts perfectly on your tongue.

Prepare to transform an ordinary afternoon into a gourmet moment with this irresistible frozen delight.

Why High Protein Pistachio Ice Cream Is Popular

• Savor Authentic Flavor: Experience the true taste of Germany with this traditional potato salad that captures the essence of home-cooking.
• Master Quick Cooking: Prepare a delicious side dish in under an hour, perfect for cooks of all skill levels who want to impress with minimal effort.
• Crowd-Pleasing Comfort: Delight family and friends with a hearty, satisfying dish that combines crispy bacon, tender potatoes, and a tangy dressing that everyone will love.
• Versatile Serving Option: Enjoy as a standalone meal or pair with grilled meats, making it ideal for picnics, potlucks, and casual gatherings.

Ingredients For High Protein Pistachio Ice Cream

• Heavy Cream: Rich dairy ingredient that provides a smooth and creamy texture to the ice cream.
• Milk: Adds lightness and helps create a balanced ice cream consistency.
• Sugar: Sweetens the ice cream and helps create a smooth, soft texture.

• Pistachios, Vanilla Extract, Almond Extract: These ingredients combine to create a nutty and aromatic flavor profile for the ice cream.
• Salt: Balances and enhances the overall sweetness of the dessert.
• Green Food Coloring: Optional ingredient that adds a vibrant green color to match the pistachio theme.

• Chopped Pistachios: Provides a delightful crunch and extra nutty flavor when sprinkled on top of the served ice cream.

Clear Instructions For Making High Protein Pistachio Ice Cream

Step 1: Transform Pistachios

Grab your food processor and pulse the pistachios until they become almost paste-like, leaving some small chunks to create a delightful texture. The goal is to have a mixture that’s mostly smooth but still has tiny nutty bits for a satisfying crunch.

Step 2: Create Creamy Base

• Heavy cream
• Milk
• Sugar

Warm the mixture over medium heat, gently stirring until the sugar completely dissolves. Watch carefully to prevent boiling, keeping the heat low and steady.

Step 3: Infuse Flavor

• Processed pistachios
• Vanilla extract
• Almond extract
• Salt

For a stunning emerald green color, add a few drops of green food coloring and mix thoroughly until everything is beautifully incorporated.

Step 4: Chill and Rest

Allow the mixture to cool down to room temperature.

Transfer to the refrigerator and let it rest for a minimum of 4 hours or preferably overnight, allowing flavors to meld and develop.

Step 5: Churn Into Creamy Delight

Pour the chilled mixture into your ice cream maker.

Churn according to the machine’s instructions until it reaches a soft, billowy consistency that resembles soft-serve ice cream.

Step 6: Freeze and Enjoy

Scoop the churned ice cream into a freezer-safe container.

Cover and freeze for at least 2 hours until it firms up. When ready to serve, scoop into bowls or cones and sprinkle with extra chopped pistachios for a gorgeous garnish.

Helpful Tips To Perfect High Protein Pistachio Ice Cream

• Use a food processor to chop pistachios, leaving some small chunks for delightful texture variation.
• Gently heat cream mixture, stirring constantly to dissolve sugar without scorching or boiling the base.
• Add a few drops of green food coloring for a vibrant, appetizing pistachio ice cream appearance.
• Refrigerate the base for at least 4 hours to develop rich, deep flavors and ensure smooth churning.
• Top each serving with extra chopped pistachios for added nutty flavor and satisfying crunch.

Creative Twists To Try With Pistachio Ice Cream

• Vegan Pistachio Delight: Replace heavy cream and milk with coconut milk and cream. Use maple syrup or agave nectar instead of sugar. Add silken tofu for extra protein and creaminess.
• Dairy-Free Nutty Treat: Swap dairy ingredients with almond milk and cashew cream. Use coconut sugar for sweetness. Incorporate vegan protein powder to boost protein content.
• Low-Sugar Protein Power: Use stevia or monk fruit sweetener instead of sugar. Add unflavored whey or plant-based protein powder. Reduce overall sugar content while maintaining creamy texture.
• Keto-Friendly Pistachio Scoop: Replace sugar with erythritol or stevia. Use heavy cream and full-fat coconut milk. Add MCT oil for extra healthy fats and creamy consistency.

Best Pairings To Serve With High Protein Pistachio Ice Cream

• Savor Nutty Companions: Rich red wine like Cabernet Sauvignon complements the creamy pistachio depth, creating a luxurious dessert experience.
• Enhance Flavor Contrast: Serve alongside dark chocolate truffles to amplify the pistachio's subtle sweetness and provide a sophisticated texture variation.
• Refresh with Beverage Pairing: Brew a light cardamom-infused Turkish coffee that echoes the nutty notes and cuts through the ice cream's richness.
• Elevate Texture Combination: Sprinkle toasted almond slivers on top to introduce an extra crunch that harmonizes with the smooth ice cream base.

Tips To Store High Protein Pistachio Ice Cream Properly

• Transfer leftover ice cream to an airtight container with a tight-fitting lid. Press plastic wrap directly onto the surface to prevent ice crystals. Keep in the coldest part of the freezer for up to 2 weeks.
• Seal the container completely, removing as much air as possible. Use a freezer-safe container with minimal empty space to maintain texture and prevent quality loss.
• Remove the ice cream from the freezer 5-10 minutes before serving. Let it sit at room temperature to soften slightly, making scooping easier and restoring creamy consistency.
• Avoid microwaving, as it can cause uneven melting and destroy the smooth texture. Instead, let the ice cream naturally soften for the best taste and mouthfeel.

FAQs

• Why are pistachios great for this ice cream?

Pistachios provide a rich, nutty flavor and are packed with protein, healthy fats, and essential nutrients, making this ice cream a nutritious dessert option.

• Can I use unsalted or salted pistachios?

Either works well, but if using salted pistachios, reduce or eliminate the added salt in the recipe to maintain the right flavor balance.

• Is an ice cream maker necessary?

While an ice cream maker helps create a smoother texture, you can still make this recipe by hand-churning the mixture every 30 minutes during freezing to prevent ice crystals.

• How can I make this recipe dairy-free?

Substitute heavy cream and milk with coconut cream or almond milk, and use a plant-based sweetener like agave nectar to create a vegan version of the ice cream.

High Protein Pistachio Ice Cream Recipe

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4.9 from 23 reviews

• Total Time: 7 hours 15 minutes
• Yield: 6 1x

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Description

Creamy pistachio dreams come alive in this high-protein ice cream delight, blending Mediterranean nutty richness with muscle-building protein power. Cool summer indulgence meets nutritional excellence, promising a delectable treat you’ll crave after every workout.

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Ingredients

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Main Protein and Dairy Ingredients:

• 2 cups (473 ml) heavy cream
• 1 cup (237 ml) whole milk
• 1 cup (150 g) shelled pistachios

Sweeteners and Flavoring:

• 3/4 cup (150 g) granulated sugar
• 1 teaspoon (5 ml) vanilla extract
• 1/4 teaspoon (1.25 ml) almond extract

Additional Ingredients:

• 1 pinch salt
• A few drops green food coloring

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Instructions

1. Pulverize pistachios in a food processor until achieving a near-paste consistency with subtle texture fragments, ensuring some small chunks remain for visual and sensory appeal.
2. Combine dairy elements and sweetener in a medium saucepan, gently heating to 175°F while continuously stirring to dissolve sugar completely, maintaining careful temperature control to prevent boiling.
3. Remove from heat and incorporate ground pistachios, aromatic extracts, and salt, creating a harmonious flavor profile. Optional: Add subtle green food coloring for enhanced visual presentation.
4. Allow mixture to cool to ambient temperature, then transfer to refrigerator and chill for minimum 4 hours or preferably overnight to develop deeper flavor complexity.
5. Pour thoroughly chilled mixture into ice cream machine, churning approximately 20-25 minutes until reaching soft, creamy texture resembling gelato consistency.
6. Transfer freshly churned ice cream into sealed freezer-safe container, smoothing surface for even freezing. Freeze 2-3 hours until firm and scoopable.
7. Serve in chilled bowls or crisp waffle cones, garnishing with additional finely chopped pistachio kernels for textural contrast and nutty enhancement.

Notes

• Enhance texture by lightly toasting pistachios before processing to bring out deeper, richer nutty flavors and create a more complex taste profile.
• Swap dairy ingredients with coconut milk and cream for a vegan-friendly version that maintains the creamy consistency and rich pistachio flavor.
• Reduce sugar content by using natural sweeteners like honey or maple syrup, which complement the pistachio’s earthy undertones and provide a more nuanced sweetness.
• Create a no-churn alternative by whipping heavy cream until stiff peaks form, then folding in condensed milk and prepared pistachio paste for a simpler frozen dessert method.

• Prep Time: 15 minutes
• Cook Time: 7 hours
• Category: Desserts
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 472
• Sugar: 32 g
• Sodium: 52 mg
• Fat: 40 g
• Saturated Fat: 22 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 20 g
• Fiber: 2.6 g
• Protein: 10 g
• Cholesterol: 120 mg