Creamy Pistachio Cottage Cheese Ice Cream
A protein-rich, naturally sweet pistachio ice cream combining cottage cheese and nuts for a creamy, refined sugar-free frozen treat without heavy cream.
Equipment
- 1 high-speed blender or food processor
- 1 freezer-safe container such as a loaf pan
Ingredients
- 2 cups full-fat cottage cheese
- ½ cup shelled unsalted pistachios
- 3 –4 tablespoons honey or maple syrup to taste
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract optional
- Pinch of salt
Instructions
- Add cottage cheese, pistachios, honey or maple syrup, almond extract, vanilla extract if using, and salt to a high-speed blender or food processor.
- Blend the mixture until completely smooth and creamy, scraping down the sides as needed to remove lumps.
- Taste the mixture and adjust sweetness as desired; optionally pulse in a few extra pistachios for texture.
- Pour the mixture into a freezer-safe loaf pan or container, smooth the surface, and cover tightly.
- Freeze for 3 to 4 hours until firm but scoopable.
- Allow the ice cream to sit at room temperature for 5 to 10 minutes before scooping and serving.
- Garnish with extra chopped pistachios if desired.
Notes
- Add a pinch of matcha or natural green food coloring for more vibrant color.
- Use an ice cream maker for creamier texture.
- Store in an airtight container up to one week.