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Pistachio Cottage Cheese Ice Cream

Pistachio Cottage Cheese Ice Cream

  • Author: Mary
  • Total Time: 4 hours (including chilling and freezing)
  • Yield: About 4 servings 1x
  • Diet: Gluten Free

Description

This Pistachio Cottage Cheese Ice Cream is a fresh and healthy dessert option that combines the rich nuttiness of pistachios with the creamy, protein-packed goodness of cottage cheese. It offers a delightfully smooth texture without the heaviness of traditional ice cream, making it perfect for those seeking indulgence while keeping things light and nutritious.

Ingredients

Scale

Main Ingredients

  • 1 cup full-fat cottage cheese
  • 1/2 cup raw pistachios (shelled, roughly chopped)
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk or plant-based milk
  • 1 teaspoon lemon juice

For Garnish (Optional)

  • Chopped pistachios
  • Honey drizzle
  • Edible rose petals

Instructions

  1. Prepare the Pistachios: Shell your raw pistachios and set some aside for garnishing. Roughly chop most of the nuts, keeping some pieces for texture and some to blend.
  2. Blend the Base: In a high-speed blender, combine the cottage cheese, milk, honey (or maple syrup), vanilla extract, lemon juice, and about two-thirds of the chopped pistachios. Blend until completely smooth and creamy to create the ice cream base.
  3. Chill the Mixture: Pour the blended mixture into a bowl, cover, and chill in the refrigerator for at least 1 hour to improve texture and reduce ice crystals.
  4. Churn the Ice Cream: If using an ice cream maker, pour the chilled base in and churn for 20-25 minutes according to your machine’s instructions. If no machine is available, pour into a freezer-safe container and stir vigorously every 30 minutes for 2-3 hours to break up ice crystals.
  5. Add Final Pistachio Crunch: After churning, gently fold in the reserved chopped pistachios to add crunchy bursts in every spoonful.
  6. Freeze Until Firm: Transfer the ice cream to an airtight container and freeze for 2–4 hours until firm yet scoopable.

Notes

  • Use fresh, unsalted pistachios for the best flavor and texture.
  • Full-fat cottage cheese blends more smoothly, resulting in creamier ice cream.
  • Adjust sweetness by tasting the base before freezing and adding more honey or syrup if desired.
  • Maintain your freezer temperature between -10°F and 0°F for optimal ice cream texture.
  • Chilling the base prior to churning helps prevent ice crystals and improves creaminess.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes (churning)
  • Category: Desserts
  • Method: No-churn or churned ice cream
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 15mg

Keywords: pistachio ice cream, healthy ice cream, cottage cheese dessert, gluten free ice cream, homemade ice cream, protein-rich dessert

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Find it online: https://marysplate.com/pistachio-cottage-cheese-ice-cream/