A healthier and lighter pistachio ice cream recipe made with only 4 simple ingredients and you don’t even need an ice cream machine to make it! Packed with 10g protein per serving and an easy way to get some extra probiotics into your daily diet.
Why I love making this pistachio ice cream recipe:
I grew up eating pistachios and pistachio flavoured desserts like Baklava, Knafeh and Mannasama. In fact pistachios are incorporated in some form or another in most of the Middle Eastern and north African desserts. They’re even added to savoury rice dishes, that’s how important and appreciated the pistachio nut is to us.
So it’s no surprise that I love any and all pistachio based desserts. I’ve made a fair few from no-bake pistachio cookies, to pistachio bars and even pistachio overnight oats. I don’t think I could ever get bored of adding pistachios to my recipes.
I find ice cream in general quite heavy on my IBS prone digestive system, so I must admit I don’t eat a lot of it. However, I do love making healthier versions using wholesome ingredients that make the end result feel lighter on my stomach, like this pistachio ice cream recipe.
How to make pistachio ice cream:
Instead of the traditional double cream, I’m opting to use some full-fat Greek style yoghurt. It’s creamy enough to work, but not as heavy as the cream. You can use a low fat yoghurt, just bear in mind that the extra water and lower fat content will create a more icy outcome.
Pistachios have a distinct, slightly earthy, and sweet nuttiness that pairs incredibly well with the creaminess of dairy.
Honey provides a deep, floral sweetness that helps balance out the tartness of the yoghurt.
To make this pistachio ice cream, all you need to do is blend the ingredients until smooth, pour into a freezer friendly container and freeze until set. No ice cream maker needed. Although it can be made in something like a Ninja creamy if you have one and would like to utilise it.
What you’ll need to make this pistachio ice cream recipe:
Yoghurt – Full-fat yoghurt works best, but you can use a low fat version if you prefer. Keep in mind your ice cream will be more icy and less creamy. You can make this recipe vegan/dairy-free by using a creamier dairy-free yoghurt alternative like soy yoghurt.
Pistachios – I used raw unsalted pistachios that I soaked in boiling water for 10 minutes to remove the skins. This is optional, mainly for aesthetics reasons as it gives the ice cream a more vibrant green hue. You can also roast the pistachios before hand (I didn’t) for a more intense pistachio flavour
Honey – you can use any liquid sweetener really. Things like maple syrup or agave will also work.
Lime juice – A squeeze of lime juice adds a pop of acidity that lifts and brightens up this pistachio ice cream recipe. You can omit if you don’t have any or use lemon juice.
Tips for best results:
Type of yoghurt – Use a higher fat yoghurt for best results. Because yoghurt has a lower fat content and higher water content than heavy cream, it freezes harder and can get a bit icy. I used a 10% fat Greek yogurt – it’s thicker, has a lower water content and the extra fat will give your ice cream a smoother finish.
Peeling – I like to remove the skins of the pistachios first to get a more vibrant green colour. This step is optional and won’t affect the taste or texture of your ice cream. To remove the skins, I poured boiling water over the pistachios and let them sit for 10 minutes. Once strained and cooled a little, the skins will easily come off when rubbed between your fingers.
Roasting – You can roast your pistachios in the oven or air fryer for 5-10 minutes in a 180C (160C fan/350F) oven to bring out the pistachio flavour.
Flavour additions – Since pistachios have a mild/delicate flavour, you can use complementary flavours like cardamom or rose water for a bit of variation. A pinch of salt will also help bring all the flavours out.
This pistachio ice cream recipe is:
- Made with healthier ingredients
- Easy to adjust to likes/dietary preferences
- High in protein (10g per serving)
- A source of probiotics
- Easy to make
- No-churn
- A great lighter dessert
- Delicious!
Pistachio Ice Cream Recipe
Ingredients
- 400g Greek yoghurt
- 100g raw unsalted pistachios extra for topping
- 5 tbsp honey
- Juice of 1/2 lime
Instructions
- Add all the ingredients to a high speed blender/food processor and blend until smooth.
- Pour the mixture into a freezer safe container and top with more chopped pistachios.
- Freeze overnight or until set (around 8 hours)
- Take out of the freezer 15 minutes before serving. Scoop into a dessert dish and enjoy!
Notes
Nutrition
If you enjoyed this recipe, you may also like my chocolate banana ice cream recipe.
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