Pistachio Ice Cream Recipe
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. Great as a hearty snack or a lighter post dinner sweet treat, especially on a hot summer day!
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
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.
Nutrition
Calories: 200kcalCarbohydrates: 22gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 28mgPotassium: 186mgFiber: 2gSugar: 19gVitamin A: 111IUVitamin C: 3mgCalcium: 98mgIron: 1mg
Tried this recipe?Let us know how it was!