Healthy Pistachio Ice Cream

This creamy, high-protein pistachio ice cream is naturally sweetened and packed with rich nutty flavor in every scoop.

Ingredients

• 1 cup (220 g) cottage cheese
• 2 tbsp (30 ml) unsweetened almond milk
• 1 tbsp (15 ml) honey or maple syrup
• 2 tbsp (30 g) finely ground pistachios or pistachio butter
• 1/2 tsp (2 ml) vanilla extract
• 1 tbsp (10 g) crushed pistachios, optional, for topping

Instructions

1. Add the cottage cheese, almond milk, honey or maple syrup, ground pistachios, and vanilla extract to a blender or food processor.
2. Blend until completely smooth and creamy, scraping down the sides as needed.
3. Transfer the mixture to a freezer-safe container and smooth the top.
4. Freeze for 2 to 4 hours, or until firm enough to scoop.
5. Let it sit at room temperature for 5 to 10 minutes before serving for the creamiest texture.
6. Scoop into bowls and top with crushed pistachios, if using.

Tip: For an extra smooth ice cream texture, blend the mixture thoroughly and stir once halfway through freezing to reduce iciness.