Description
This viral cottage cheese pistachio ice cream delivers creamy, protein-packed indulgence with just 3 simple ingredients. No ice cream maker needed – just blend, freeze, and enjoy restaurant-quality results in minutes!
Ingredients
1 cup whole milk cottage cheese (full-fat preferred)
1/3 cup shelled pistachios (unsalted)
2–3 tablespoons honey or maple syrup (adjust to taste)
Instructions
1. Soak pistachios in warm water for 10 minutes to soften them. Drain and pat dry.
2. Add cottage cheese, softened pistachios, and honey to your blender or food processor. Blend on high for 2-3 minutes until completely smooth and creamy.
3. Taste and adjust sweetness. Add more honey if needed, or a pinch of salt to bring out the pistachio flavor.
4. Transfer to a freezer-safe container and freeze for at least 2 hours for soft-serve consistency, or 4-6 hours for scoopable ice cream.
5. Stir the mixture every hour for the first 3 hours to prevent ice crystals from forming.
Notes
Storage: Keep in an airtight container in the freezer for up to 3 months. Let sit at room temperature for 5-10 minutes before scooping if frozen solid.
Make-ahead: This ice cream actually improves in flavor after 24 hours as the pistachio oils infuse throughout.
Substitutions: Use 2% cottage cheese if preferred (slightly icier texture), try sugar-free sweeteners for keto version, roasted pistachios add deeper flavor but may be grittier.
- Prep Time: 5
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 145
- Sugar: 10
- Sodium: 180
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 8
- Cholesterol: 8