High Protein Pistachio Ice Cream
Creamy, homemade pistachio ice cream that’s keto-friendly and packed with 20+ grams of protein per serving. Made in the Ninja Creami for a smooth, rich base that truly tastes like real ice cream, not a protein dessert.
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Ingredients
- 1 cup cottage cheese
- ½ cup milk of choice
- ¼ cup pistachio butter
- ½ cup allulose sweetener
- 72 grams vanilla protein powder about 2-4 scoops
- ⅛ teaspoon almond extract optional
- 1 to 2 drops green food coloring optional
- 3 tablespoons shelled pistachios finely chopped
Instructions
- Blend the base: Add the cottage cheese, milk, pistachio butter, allulose, protein powder, and almond extract to a high-speed blender and blend until completely smooth with no visible curds. Add food coloring if using.
- Churn the ice cream: Pour the mixture into your ice cream maker and process according to maker's instructions. I used the Ninja CREAMi, which requires freezing until the mixture is solid before processing. I processed on the lite ice cream setting.
- Add pistachios: Stir in the chopped pistachios after churning, or use them as a topping when serving. You can also add them and use the "mix in" cycle on the Ninja Creami if you want them fully mixed in.
Notes
Protein Powder: The protein powder used here provides 25 grams of protein per 2 scoops (Vital Proteins Vanilla, a blend of collagen protein and milk protein). Adjust the number of scoops based on your protein goals and the protein powder you use, as brands and types vary. Using more protein will result in a thicker, more custard-like texture.
Nutrition Facts: Use low fat dairy to reduce calories, and/or reduce amount of pistachio butter added.
Pistachio Butter Substitute: If you can’t find pistachio butter, make your own by processing 1 cup shelled pistachios in a food processor until smooth and creamy. Add 1 teaspoon avocado oil or olive oil if needed to help it blend.
Extract Options: Almond extract enhances the pistachio flavor, but if you don’t like it, you can substitute vanilla extract or omit it entirely. The protein powder also adds flavor.
Texture Tip: If the ice cream firms up too much after freezing, re-spin or briefly reprocess to restore a creamy consistency.
Color: Green food coloring is optional and purely for visual appeal.
Nutrition
Calories: 232kcalCarbohydrates: 10gProtein: 23gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 46mgSodium: 223mgPotassium: 311mgFiber: 2gSugar: 3gVitamin A: 178IUVitamin C: 1mgCalcium: 187mgIron: 1mg
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