Scoop, blend, freeze: Check out this homemade high protein pistachio ice cream for a tasty twist on healthy treats!
If you're on the lookout for a yummy treat that fits right into your fitness goals without emptying your wallet, you've stumbled upon the perfect recipe. With so many options for protein-packed ice creams and low-sugar desserts crowding the shelves, it's easy to get overwhelmed. Sure, some of them taste alright, but have you seen the prices? That's why whipping up your own batch of protein ice cream at home is such a game-changer.
Not only does it hit the spot when you're craving something sweet, but it's also a fun twist on the usual protein shake. Plus, you get to say goodbye to all those extra additives and sugars that sneak into store-bought versions.
This homemade pistachio ice cream with vanilla protein powder is the perfect mix of tasty and healthy as well as a great way to cool down after a workout.
Let’s get to it:
Ingredients:
-120g unshelled and unsalted pistachios
-280ml milk
-200ml full fat canned coconut milk
-2 tbsp of raw honey
-1/8 tsp salt
-1 tbsp melted coconut oil
-1 scoop of vanilla protein powder
-1 tbsp of melted chocolate
Instructions:
1️⃣ Begin by adding the pistachios to your blender. Change the speed, starting from low and gradually increasing to medium and high until the pistachios break down into small bits.
2️⃣ While blending, slowly pour in the milk. Continue blending until the mixture achieves a smooth and creamy consistency, free of any chunks.
3️⃣ Incorporate all the remaining ingredients, except for the chopped pistachios, and blend until everything is thoroughly combined.
4️⃣ If you have an ice cream machine, transfer there.
5️⃣ In case you don’t have an ice cream machine, place the mixture into a metal or glass container, and cover it with parchment paper. Gently press the parchment paper down onto the ice cream to prevent any air from getting in during the freezing process. Then, put it in the freezer.
6️⃣ After about 2 hours, take the container out of the freezer and give the mixture a good stir. Add in the chopped pistachios during this mixing step, as it will help prevent ice crystals in the final product.
7️⃣ Cover the container again and return it to the freezer for a 24-hour freeze.
8️⃣ The following day, remove the ice cream from the freezer and let it thaw for approximately 15 minutes, until it’s easy to scoop and dip it in some melted chocolate.
There you have it: delicious, healthy and protein-packed homemade pistachio ice cream! The best part about this recipe is that you can customize it with whatever flavors you’d like. Whether you're in the mood for something fruity, chocolatey, or even more nutty, you can tweak this base to suit your cravings. It's a wonderful way to enjoy a treat that's not just good, but also good for you. After all, who said healthy eating couldn't be fun and delicious?
The Ingredients:
-120g unshelled and unsalted pistachios
-280ml milk
-200ml full fat canned coconut milk
-2 tbsp of raw honey
-1/8 tsp salt
-1 tbsp melted coconut oil
-1 scoop of vanilla protein powder
-1 tbsp of melted chocolate
1️⃣ Begin by adding the pistachios to your blender. Change the speed, starting from low and gradually increasing to medium and high until the pistachios break down into small bits.
2️⃣ While blending, slowly pour in the milk. Continue blending until the mixture achieves a smooth and creamy consistency, free of any chunks.
3️⃣ Incorporate all the remaining ingredients, except for the chopped pistachios, and blend until everything is thoroughly combined.
4️⃣ If you have an ice cream machine, transfer there.
5️⃣ In case you don’t have an ice cream machine, here’s what to do: Place the mixture into a metal or glass container, and cover it with parchment paper. Gently press the parchment paper down onto the ice cream to prevent any air from getting in during the freezing process. Then, put it in the freezer.
6️⃣After about 2 hours, take the container out of the freezer and give the mixture a good stir. Add in the chopped pistachios during this mixing step, as it will help prevent ice crystals in the final product.
7️⃣ Cover the container again and return it to the freezer for a 24-hour freeze.
8️⃣ The following day, remove the ice cream from the freezer and let it thaw for approximately 15 minutes, until it’s easy to scoop and dip it in somemelted chocolate
Enjoy your homemade pistachio ice cream! 🍨🥄
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