Pistachio Chocolate Ice Cream (High-Protein, No Churn)
This pistachio chocolate ice cream delivers incredible flavor with minimal prep and zero churning. Inspired by the famous Dubai Chocolate Bar, this creamy, protein-packed dessert combines the rich nuttiness of pistachios with decadent chocolate swirls ā all made with a protein-boosting cottage cheese base.
Craving ice cream but don’t want to drag out an ice cream maker or consume a ton of sugar? This pistachio chocolate ice cream solves that problem! Inspired by the famous Dubai Chocolate Bar, this creamy treat is ready in just a few hours with zero churning. What sets it apart is the protein-packed cottage cheese base that creates the most amazing texture while keeping it nutritious. I started making this when I wanted something sweet that wouldn’t crash my energy, and now my family requests it weekly. The beautiful green color comes naturally from pistachios, avocado and spinach (which you can’t taste at all!), and those chocolate swirls make it feel like a fancy dessert even though it takes just minutes to throw together.
Ever tried making homemade ice cream only to end up with rock-hard results or having to stir it every 30 minutes? So frustrating! This no-churn pistachio chocolate ice cream changes everything. With a creamy cottage cheese base for protein and silky texture, plus Middle Eastern flavors from tahini and pistachios, you’ll get that viral Dubai Chocolate Bar taste but in a healthier form. My easy chocolate swirl hack prevents that too-hard frozen chocolate problem. My kids actually prefer this to store-bought now, and I love that they’re getting nutrition while thinking they’re having a treat. Just blend, freeze, scoop ā that’s it!
Why You’ll Love This Pistachio Chocolate Ice Cream Recipe
- No ice cream maker needed: Creates perfect, scoopable texture with just a blender and freezer.
- Protein-packed treat: Cottage cheese and protein powder provide nutrition while maintaining incredible creaminess.
- Ready in hours, not days: Skip the complicated churning process for a quick-freezing dessert.
- Customizable for everyone: Easily adjust sweetness levels and add-ins based on preferences.
Ingredients & Substitutions
Here is everything you need to make high-protein no-churn pistachio chocolate ice cream:
Cottage Cheese: This is your creamy, protein-rich base. I love how it freezes without getting icy! If you’re not a cottage cheese fan, Greek yogurt works great too, or try silken tofu if you want to make it dairy-free.
Vanilla Protein Powder: Just a quarter cup adds extra protein and sweetness. I use a plant-based one, but whey works perfectly too. No protein powder? Just add 2 more tablespoons of maple syrup instead. This is my favorite organic vanilla protein powder that I love to use in this ice cream.
Almond Milk: Helps everything blend smoothly. Any milk works here ā I’ve made it with oat milk and regular milk when that’s all I had in the fridge.
Maple Syrup: Gives that perfect natural sweetness. Honey is great too if you prefer, or try monk fruit sweetener for a lower-sugar version.
Vanilla Extract: Enhances all the flavors. Sometimes I swap in almond extract when I want to really pump up the nutty vibes.
Tahini: This secret ingredient adds that special Middle Eastern touch that makes it taste like the Dubai chocolate bar. No tahini? Use cashew butter or just add more pistachios.
Pistachios: The star of the show! They give that beautiful color and flavor. In a pinch, you could use almonds, but it won’t have that signature pistachio taste.
Spinach: Trust me on this one ā you can’t taste it at all, but it boosts the green color naturally. My kids have no idea it’s in there!
Avocado: Half an avocado makes this ice cream extra creamy. It’s my anti-freezer-burn trick! A frozen banana works too if you’re out of avocados.
Chocolate Chips: For those gorgeous swirls. I use semi-sweet, but dark chocolate or even white chocolate creates an amazing contrast against the green.
Coconut Oil: Just a bit helps the chocolate freeze at the perfect texture. Any neutral oil works if you don’t have coconut oil.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: The recipe is naturally gluten-free as written – just double-check your protein powder for hidden gluten.
Dairy-Free: Replace cottage cheese with coconut cream or silken tofu, and use dairy-free chocolate chips. Keep the almond milk as is.
Vegan: Use silken tofu instead of cottage cheese, ensure your protein powder is plant-based, swap honey for maple syrup if using honey, and choose dairy-free chocolate chips.
š” Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Pistachio Chocolate Ice Cream Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Blend the Base
Add 1-1/2 cups cottage cheese, 1/4 cup vanilla protein powder, 1/2 cup almond milk, 1/4 cup maple syrup, 1 teaspoon vanilla extract, 2 tablespoons tahini, 1/4 cup pistachios, 1/4 cup spinach, and 1/2 avocado to a high-speed blender or food processor. Blend until completely smooth and creamy. Taste the mixture and adjust sweetness if needed by adding more maple syrup.
Step 2: Prepare the Chocolate Swirl
In a microwave-safe bowl, combine 3 tablespoons chocolate chips and 2 teaspoons coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Set aside to cool slightly while preparing the container.
Step 3: Freeze the Ice Cream
Spread the pistachio ice cream mixture into a shallow, freezer-safe container. A wider, flatter container will help it freeze more quickly and evenly. Drizzle the melted chocolate over the top of the ice cream base. Using a small spoon, gently swirl the chocolate through the mixture, being careful not to overmix. Sprinkle additional chopped pistachios over the top.
Step 4: Set and Serve
Cover the container and freeze for 2-4 hours, or until firm enough to scoop. If frozen solid, allow to thaw on the counter for 10-15 minutes before scooping. Serve with extra chopped pistachios on top if desired.
My Expert Recipe Tips
Use full-fat cottage cheese: This creates the creamiest texture and prevents ice crystals from forming during freezing.
Freeze in a shallow container: The wider and more shallow your container, the faster and more evenly your ice cream will freeze.
Don’t skip the fat sources: The avocado, tahini, and coconut oil are crucial for creating that smooth, scoopable texture without an ice cream maker.
Blend thoroughly: Make sure to blend until absolutely smooth for the best texture – no one wants chunks of spinach in their ice cream!
Taste before freezing: The mixture will taste less sweet once frozen, so make sure it’s slightly sweeter than you want the final product to be.
Delicious Serving Suggestions
- Fresh berries: I like to serve this alongside a handful of fresh raspberries or sliced strawberries. You’ll love it because the slight tartness balances the sweetness of the ice cream.
- Chopped dark chocolate: Sprinkle additional chopped chocolate over the top just before serving. This simple addition adds wonderful texture contrast and extra chocolate flavor.
- Honey drizzle: I sometimes add a light drizzle of raw honey right before serving. You’ll love how it creates little pockets of sweetness throughout each bite.
- Crushed pistachios: Sprinkle extra chopped pistachios over each serving. The added crunch and intense pistachio flavor takes this dessert to the next level.
Frequently Asked Questions
Do you love chocolate and pistachios? Check out more of my easy pistachio recipes:
Pistachio Chocolate Ice Cream (High-Protein, No Churn)
Ingredients
- 1-1/2 cups cottage cheese
- 1/4 cup vanilla protein powder
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons tahini
- 1/4 cup pistachios
- 1/4 cup spinach
- 1/2 avocado
Chocolate Drizzle:
- 3 tablespoons chocolate chips
- 2 teaspoons coconut oil
Instructions
- Add 1-1/2 cups cottage cheese, 1/4 cup vanilla protein powder, 1/2 cup almond milk, 1/4 cup maple syrup, 1 teaspoon vanilla extract, 2 tablespoons tahini, 1/4 cup pistachios, 1/4 cup spinach, and 1/2 avocado to a high-speed blender or food processor. Blend until completely smooth and creamy. Taste the mixture and adjust sweetness if needed by adding more maple syrup.
- In a microwave-safe bowl, combine 3 tablespoons chocolate chips and 2 teaspoons coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Set aside to cool slightly while preparing the container.
- Spread the pistachio ice cream mixture into a shallow, freezer-safe container. A wider, flatter container will help it freeze more quickly and evenly. Drizzle the melted chocolate over the top of the ice cream base. Using a small spoon, gently swirl the chocolate through the mixture, being careful not to overmix.
- Cover the container and freeze for 2-4 hours, or until firm enough to scoop. If frozen solid, allow to thaw on the counter for 10-15 minutes before scooping. Serve with extra chopped pistachios on top if desired.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
I haven’t tried the no-churn technique for ice cream yet but now I’m a believer!! I couldn’t believe how creamy this turned out. I did let it sit out for a few minutes to let it soften. Then it was perfect!
Thank you, Teri! I’m so glad you loved it!
Wow…the flavor in this ice cream is amazing. I can’t say I’ve ever used spinach in ice cream before. But we couldn’t even taste it and the green color is really pretty!
I’m glad you took a chance on the spinach, Tabitha! š
I love everything pistachio, even better when its healthy, I never thought of using tahini
Me, too, Austin! Thank you for the review š
I was skeptical about adding the avocado and spinach. But Nicole hasn’t lead me astray yet! The ice cream is rich and creamy and we all loved it. Five stars for sure!
I hear ya, Peggy! Thank you for taking a chance on this recipe š
I’ve never added avocado to ice cream before. I was a little skeptical but dang, it tastes great! It’s really creamy and I love the taste of tahini!
Hi Sam, I’m so glad you liked the avocado! š
This ice cream is soooo delicious and easy to make and I can’t wait for you to try it!!