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
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.
Did you make this recipe?Please let me know in the comments below how it turned out :)