Q1: Does this ice cream actually taste like real pistachio ice cream?

Yes, it tastes incredibly authentic! Because we are using a large amount of real, roasted pistachios to create the flavor base (not an artificial extract or pudding mix), the final result is a deep, rich, and truly nutty pistachio flavor that is very similar to a high-end, artisanal gelato. The cottage cheese provides a creamy, tangy base that is similar to a frozen cheesecake.

Q2: Why isn't my ice cream a bright, vibrant green like the kind from the store?

The bright, almost neon green color of many commercial pistachio ice creams comes from artificial green food coloring . The beautiful, subtle, and sophisticated pale green color of this homemade ice cream comes naturally from the pistachios themselves. It's a sign that you are eating a real, natural product!

Q3: Do I have to use a high-speed blender for this recipe?

To get the absolute smoothest, creamiest result and to ensure that the pistachios and the cottage cheese are completely puréed, a high-speed blender (like a Vitamix or a Blendtec) is the best tool for the job. You can still make this with a standard blender, but you may need to blend for a longer period and scrape down the sides more often to get it as smooth as possible.

Q4: Can I use salted pistachios instead of unsalted?

It is highly recommended to use unsalted pistachios so that you can control the final seasoning of your ice cream. If you can only find salted, roasted pistachios, you may want to omit any additional salt and be aware that your final ice cream will have a more pronounced "salted caramel" like flavor, which can also be delicious!

Q5: Can I make this in a Ninja Creami?

Yes, this recipe is absolutely perfect for a Ninja Creami, and it will give you an even creamier, more scoopable result! To adapt it, simply blend all the ingredients (except for the final 1/4 cup of chopped pistachios) together. Pour the mixture into your Creami pint container and freeze for 24 hours. Then, process it on the "Lite Ice Cream" setting. After the first spin, you can create a well in the center, add your chopped pistachios, and use the "Mix-In" function to incorporate them.

The Best Creamy High-Protein Pistachio Ice Cream (Cottage Cheese!)

A healthy, high-protein, and no-churn pistachio ice cream made using a cottage cheese base. The recipe involves creating a smooth, nutty paste by blending dry roasted pistachios with maple syrup and extracts. This paste is then blended with whole milk cottage cheese until completely creamy. Chopped pistachios are folded in for texture before the mixture is frozen in a loaf pan until solid.

Author: Grace
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 8 hours 35 minutes (includes freezing and thawing time)
Yield: 6-8 servings 1x
Category: Dessert
Method: Blending, No-Churn, Freezing
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 1/4 cup shelled dry roasted pistachios, divided
1/2 cup maple syrup
1 Tablespoon vanilla extract
1/4 teaspoon almond extract
3 cups cottage cheese (4% or whole milk)

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Instructions

Prepare a 9”x5” loaf pan or other freezer-safe container.
In a high-powered blender, combine 1 cup of the pistachios with the maple syrup, vanilla extract, and almond extract.
Blend on high speed for 2 minutes, until the mixture is creamy and smooth, forming a pistachio paste.
Add the cottage cheese to the blender and blend for another 3 minutes until the mixture is completely smooth, pausing to scrape down the sides as needed.
Roughly chop the remaining 1/4 cup of pistachios.
Pour the blended ice cream mixture into a bowl and stir in the chopped pistachios.
Pour the final mixture into the prepared loaf pan. Cover securely with plastic wrap.
Freeze for 8 hours, or overnight, until solid.
Before serving, remove the ice cream from the freezer and let it thaw on the countertop for 15-20 minutes to soften.
Run an ice cream scooper under hot water, then scoop and serve.

Notes

Using a high-powered blender is key to achieving a smooth, creamy texture from both the pistachios and the cottage cheese.
For the richest and creamiest result, using 4% or whole milk cottage cheese is recommended.
The 15-20 minute thawing period is essential to make the frozen dessert scoopable.

Nutrition

Serving Size: 1/6 of recipe
Calories: 320-380
Sugar: 20-25 g
Sodium: 380-450 mg
Fat: 18-24 g
Saturated Fat: 6-9 g
Trans Fat: 0 g
Carbohydrates: 22-28 g
Fiber: 2-4 g
Protein: 16-20 g
Cholesterol: 25-40 mg

Find it online: https://www.eatswithsoul.com/pistachio-ice-cream/