Description
1 ½ cups unsweetened almond milk
1 cup heavy cream
½ cup shelled pistachios, finely ground
¼ cup unsweetened pistachio butter
2 scoops vanilla or pistachio protein powder
¼ cup granulated erythritol or preferred sweetener
½ tsp vanilla extract
¼ tsp almond extract
1 pinch salt
¼ cup chopped pistachios (for topping, optional)
Directions:
In a blender, combine almond milk, heavy cream, ground pistachios, pistachio butter, protein powder, sweetener, vanilla extract, almond extract, and salt.
Blend until smooth.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes) until thick and creamy.
Transfer the ice cream to a container, fold in the chopped pistachios if using, and freeze for at least 2 hours to firm up.
Scoop and enjoy!
Prep Time: 10 minutes Churning Time: 25 minutes Freezing Time: 2 hours Total Time: 2 hours 35 minutes Kcal: 220 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect protein ice cream every time.
- Prepare Ingredients: Finely grind your shelled pistachios in a food processor or blender until they reach a sandy consistency. Measure all other ingredients accurately.
- Blend Thoroughly: In a high-speed blender, combine the almond milk, heavy cream, ground pistachios, pistachio butter, protein powder, sweetener, vanilla extract, almond extract, and salt. Blend on high for 45-60 seconds until the mixture is completely smooth and no nut granules remain.
- Pre-Chill: For best results, place the blended mixture in the refrigerator for 30 minutes to chill before churning. This helps the ice cream firm up faster in the machine.
- Churn: Pour the chilled base into your pre-frozen ice cream maker bowl. Churn according to the manufacturer’s instructions, typically 20-25 minutes, until it resembles soft-serve ice cream.
- Freeze to Set: Transfer the churned ice cream to a freezer-safe, airtight container. If desired, fold in the optional chopped pistachios for texture. Press a piece of parchment paper directly onto the surface to prevent ice crystals. Freeze for a minimum of 2 hours to achieve a scoopable consistency.
Serving Suggestions
Elevate your protein pistachio ice cream with these delicious ideas:
- Create an indulgent sundae with a drizzle of sugar-free chocolate sauce and a dollop of whipped cream.
- Serve alongside a warm, flourless chocolate brownie for a perfect contrast in temperature and texture.
- For a simple yet elegant dessert, scoop into a bowl and garnish with a few extra whole or chopped pistachios and a sprinkle of flaky sea salt.
- Use it as a high-protein base for a milkshake by blending one scoop with an extra splash of almond milk.
How-to Summary
Blend all base ingredients until smooth, chill the mixture briefly, then churn in an ice cream maker. Fold in optional toppings, freeze until firm, and serve.
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes. After blending, pour the mixture directly into a shallow container and freeze. Remove it every 30 minutes for the first 2 hours and stir vigorously with a fork to break up ice crystals, then freeze solid.
What can I substitute for pistachio butter?
You can use an additional ¼ cup of ground pistachios, though the texture will be less creamy. Alternatively, unsweetened almond butter can provide a similar nutty base flavor.
Why is my ice cream too hard after freezing?
This is common with sugar-free recipes. Let it sit on the counter for 5-10 minutes before scooping to soften. The alcohol in extracts helps, but for a softer texture, you can add 1 tablespoon of vodka or a teaspoon of xanthan gum to the base.
Can I use a different protein powder?
Absolutely. Vanilla, unflavored, or even cake batter protein powder works well. Whey/casein blends or plant-based powders are fine, but avoid pure whey isolate as it can become icy.
How long does this ice cream keep in the freezer?
Stored in an airtight container, it maintains best quality for 2-3 weeks. After that, it may develop freezer burn or become overly hard.
Common Mistakes to Avoid
- Not Grinding Nuts Finely Enough: Large pieces can create a gritty texture. Grind to a fine powder.
- Skipping the Pre-Chill: Adding a warm base to the ice cream maker increases churn time and can result in a less creamy final product.
- Overfilling the Ice Cream Maker: Fill only ⅔ of the capacity to allow for proper expansion and churning.
- Using Old Baking Extracts: Stale extracts lose potency. Ensure your vanilla and almond extracts are fresh for the best flavor.
Conclusion
This protein-packed pistachio ice cream proves that healthy eating doesn’t mean sacrificing decadent desserts. With its rich, nutty flavor and creamy texture, it satisfies cravings while fueling your body. By following the step-by-step guide and avoiding common pitfalls, you can master this recipe. It’s a versatile, delicious treat perfect for anyone following a keto, low-carb, or high-protein lifestyle. Enjoy the process and the delightful result!
