Pistachio Protein Ice Cream

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I currently have one other pistachio recipe on here, and I may have written the same thing there, but I really don’t feel like going back to look, so I’m just going to say it again. I used to be a pistachio hater, smh. Well, not really a hater, but I just assumed that they wouldn’t be my cup of tea. So when I make things like this Pistachio Protein Ice Cream recipe, I feel deep regret for not giving them a chance sooner. I was depriving myself of one of Earth’s many delicacies and didn’t even know it—crazy. But I’ve forgiven myself, so all is well in my world again.

It’s actually crazy because this Pistachio Protein Ice Cream is literal proof that healthy can also be delicious. I really don’t even understand why store-bought pistachio ice cream requires all the sugar and calories of the world to be contained in one little pint. It just doesn’t make sense and honestly makes me not even want to eat it. Likeeee, after you make this recipe and see how it still has the same creaminess, nuttiness, and xyz-iness of regular ice cream, but is also healthy, low calorie, and high protein… you too will see why the store-bought stuff just really isn’t worth it. It will just never be able to hit the same after you know that you can create a better version yourself.

Now let’s get into the recipe so you can see just how easy it is!

The Perks of This Recipe

• Packed with Protein: A whole scoop of protein powder means this isn’t just dessert—it’s fuel.
• Low-Calorie Treat: At a fraction of the calories of store-bought options, this recipe is perfect for staying on track while still enjoying dessert.
• Customizable: Prefer raw pistachios over roasted? Want to skip the mix-in step? This recipe can easily be tweaked to fit your vibe.
• Pistachio Perfection: With real pistachios, sugar-free pudding mix, and almond extract, every bite is bursting with flavor.

The Recipe Breakdown

Here’s exactly what you’ll need:

• 1 cup of 2% milk (240 mL): Creamy without being too heavy.
• 3/4 cup of unsweetened vanilla almond milk (180 mL): Adds a light, nutty base to complement the pistachio.
• 1 scoop of vanilla protein powder (31 g): The protein powerhouse of this recipe.
• 14 g of sugar-free pistachio pudding mix: This is where the magic happens. The pudding mix gives you that classic pistachio flavor and creamy texture.
• 1 tsp of stevia (or your preferred sweetener): Sweeten to your liking—adjust the amount based on your taste.
• 1/8 tsp of almond extract: Just a little to amplify the pistachio vibes.
• A pinch of salt: Enhances the flavors and balances out the sweetness.

And for the finishing touch:

• 14 g of pistachios: Divided into 7 g for the mix-in and 7 g for topping. You can use roasted and salted, raw, or whatever your heart desires.

How to Make Pistachio Protein Ice Cream

1. Blend the Base

In a blender, combine the milk, almond milk, protein powder, sugar-free pistachio pudding mix, stevia, almond extract, and salt. Blend until completely smooth. The pudding mix will thicken the base slightly, which is exactly what you want.

2. Freeze the Pint

Pour the mixture into your Ninja Creami pint. Place it in the freezer on a flat surface for at least 24 hours. (Yes, it’s a long wait, but trust me, it’s worth it.)

3. Spin the Ice Cream

After 24 hours, remove the pint from the freezer and run it under hot water for 1–2 minutes. This helps loosen the sides for an even spin. Pop it into your Ninja Creami and spin it on Light Ice Cream Mode.

4. Re-Spin for Creaminess

Depending on your preference, you might need one or two re-spins to achieve that perfect creamy consistency. Don’t skip this step—it’s where the magic happens.

5. Add the Pistachio Mix-In

Once your base is spun to perfection, it’s time for the fun part. Add 7 grams of pistachios into the pint. Use roasted and salted for a savory-sweet vibe or raw for a more natural flavor. Spin on the Mix-In setting to evenly distribute the pistachios.

6. Top and Enjoy

Scoop your ice cream into a bowl (or eat it straight from the pint, like I do). Sprinkle the remaining 7 grams of pistachios on top for that final crunch. Sit back, take a bite, and enjoy your masterpiece.

Tips for the Best Pistachio Protein Ice Cream

• Go Slow with Extracts: Almond extract is strong, so stick to the measurement—don’t eyeball it! A little goes a long way.
• Choose Your Pistachios Wisely: Roasted and salted pistachios add an extra layer of flavor, but raw pistachios are a great option if you want to keep it simple.
• Consistency is Key: If the ice cream seems too crumbly after the first spin, don’t panic! Just re-spin it until it’s smooth and creamy.
• Customize the Sweetness: Not a fan of stevia? Try sugar-free maple syrup or your favorite zero-calorie sweetener.

Why the Ninja Creami is a Game-Changer

If you haven’t already hopped on the Ninja Creami bandwagon, let this recipe be your sign. The Creami gives you complete control over texture and mix-ins, letting you create ice cream that rivals even the fanciest artisanal pints. Plus, it’s perfect for recipes like this one, where protein powder and pudding mix create the ultimate creamy base.

Why This Recipe Works

The sugar-free pistachio pudding mix gives you that classic pistachio flavor without the need for tons of sugar. The protein powder adds creaminess while boosting the protein content, and the almond extract enhances the nutty flavor. Adding real pistachios as a mix-in and topping gives you texture and crunch, making this ice cream feel indulgent and satisfying.

More Recipes to Try:

• Raspberry Pistachio Overnight Oats
• Thai Tea Protein Ice Cream
• Blueberry Cheesecake Protein Smoothie

FAQ Section

Can I use a different protein powder?

Absolutely! While this recipe uses vanilla protein powder, you can substitute it with another flavor that complements pistachio, like unflavored, chocolate, or even a pistachio-flavored protein powder if you can find one. Just keep in mind that different protein powders may slightly affect the texture and sweetness of the ice cream.

What if I don’t have a Ninja Creami?

This recipe is designed for the Ninja Creami, as it creates the perfect creamy consistency. If you don’t have one, you could try freezing the mixture in a standard container and blending it in a high-speed blender or food processor after freezing, but the results might not be as creamy.

Can I make this recipe dairy-free?

Yes! Replace the 2% milk with a plant-based option like oat milk or more almond milk. Just make sure your protein powder and pudding mix are also dairy-free if needed.

How can I make it sweeter?

If you like your ice cream on the sweeter side, feel free to adjust the amount of stevia or use another sweetener like monk fruit, sugar-free maple syrup, or agave. Start with small increments and taste-test the mixture before freezing.

Can I skip the pistachios?

Of course! If you’re not a fan of chunky mix-ins or prefer a smoother ice cream, you can omit the pistachios entirely. However, they do add a delightful crunch and authentic pistachio flavor.

What other mix-ins can I add?

The possibilities are endless! You can add dark chocolate chips, shredded coconut, or even a swirl of sugar-free caramel for a fun twist. Just make sure to use the Mix-In setting on the Ninja Creami to incorporate them evenly.

Why do I need to re-spin the ice cream?

The re-spin process is crucial to achieving that ultra-creamy texture. It helps break up any icy spots and ensures the ice cream is smooth and scoopable. Don’t skip it!

Final Thoughts

This Pistachio Protein Ice Cream is everything you want in a dessert—creamy, nutty, and full of flavor. Let me know if you try it, I promise it won’t disappoint!