Here’s a full, creamy, high-protein pistachio ice cream recipe you can make at home — thick, scoopable, and naturally flavored.

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High Protein Pistachio Ice Cream

🍨 Macros (approx. per serving, 1/4 of recipe)

• Calories: ~220

• Protein: 20–25g

• Carbs: 12–15g

• Fat: 10–12g

(Macros vary slightly depending on ingredients used.)

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🛒 Ingredients

• 1 cup unsweetened pistachio milk (or almond milk)

• ½ cup plain Greek yogurt (2% or 0%)

• ½ cup cottage cheese (for extra creaminess + protein)

• 1 scoop (25–30g) vanilla or unflavored protein powder

• 3 tbsp pistachio butter (or ¼ cup finely ground pistachios)

• 2–3 tbsp granulated sweetener (monk fruit, stevia blend, or sugar)

• ½ tsp vanilla extract

• ⅛ tsp almond extract (optional but enhances pistachio flavor)

• Small pinch salt

• Optional: 1–2 drops natural green food coloring

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🥣 Instructions (Blender Method – No Ice Cream Machine)

1. Blend base:
   Add pistachio milk, Greek yogurt, cottage cheese, protein powder, pistachio butter, sweetener, vanilla, almond extract, and salt to a high-speed blender. Blend until completely smooth (30–60 seconds).

2. Taste & adjust:
   Add more sweetener or pistachio butter if desired.

3. Freeze:
   Pour mixture into a loaf pan or freezer-safe container.
   Freeze for 3–4 hours, stirring every 30–45 minutes for the first 2 hours to reduce ice crystals.

4. Set:
   Freeze until firm (about 5–6 hours total).

5. Serve:
   Let sit at room temp for 5–10 minutes before scooping.

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🍦 Ice Cream Machine Method (Creamier Option)

1. Chill mixture in fridge for 1–2 hours.

2. Churn according to your machine’s instructions (usually 20–25 minutes).

3. Freeze 1–2 hours to firm up before serving.

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🔥 Ninja Creami Method (Best Texture)

1. Blend everything.

2. Freeze flat in Creami pint for 24 hours.

3. Spin on Lite Ice Cream.

4. If crumbly, add 1–2 tbsp milk and respin.

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🥄 Optional Add-Ins

• Chopped roasted pistachios

• Sugar-free white chocolate chips

• Dark chocolate chunks

• Swirl of honey

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💡 Pro Tips for Ultra-Creamy Texture

• Add ½ tsp xanthan gum before blending (prevents iciness).

• Use full-fat Greek yogurt for richer texture.

• Add 1 tbsp cream cheese for premium ice cream consistency.

• If using whey protein, choose a brand that blends smoothly (some can get icy).

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If you’d like, I can also give you:

• A low-calorie cutting version

• A keto pistachio version

• Or a high-calorie muscle-gain version (40g+ protein per serving) 💪