Do I have to use cottage cheese?

Nope! Greek yogurt works, or for dairy-free, use coconut yogurt or silken tofu.

Is it really creamy, or does it taste like protein powder?

If you blend the pistachios super well, the base stays creamy. Pick a protein powder you enjoy, so you don’t notice the taste.

Yes, but the smoother, the better — strong blenders work best. Just give it a few extra blitzes and scrape the sides.

I try to finish within 5 days, but if you let it sit longer, just thaw a few extra minutes before trying to scoop.

Absolutely! Monk fruit, honey, agave, or even a ripe banana can sweeten up the batch. Adjust to your taste buds.

A refreshing high-protein pistachio ice cream that satisfies sweet cravings without compromising nutrition.

Scale

Blend the pistachios until they form a thick paste.
Add cottage cheese, protein powder, almond milk, sweetener, and salt to the blender.
Blend on high speed, stopping occasionally to scrape down the sides.
Taste the mixture and adjust sweetness or nuttiness as desired.
Pour the mixture into a freezer-safe dish and flatten with a spoon.
Freeze for at least 4 hours or overnight.
Let sit out for a few minutes before scooping if it sets too hard.

For added flavor, try swirling in dark chocolate chips or raspberry jam before freezing.

Keywords: pistachio ice cream, high-protein dessert, healthy ice cream, homemade ice cream