High-Protein Vegan Pistachio Ice Cream

Smooth, nutty, and packed with plant-based protein!

This creamy Vegan Pistachio Ice Cream tastes like pure indulgence but is secretly nutritious. Made from simple, wholesome ingredients and boosted with plant protein, it’s the ideal dessert for pistachio lovers who want a guilt-free treat that satisfies. ✨

🥣 Ingredients

1 ½ cups raw cashews, soaked for 4 hours (or boiled for 15 minutes)
1 cup unsweetened almond milk (or oat milk)
½ cup shelled pistachios (plus extra for topping)
¼ cup maple syrup (or agave)
2 scoops vanilla vegan protein powder (pea or soy-based)
1 tsp vanilla extract
Pinch of salt
Optional: a few drops of natural green food coloring or matcha powder for a vibrant hue

👩‍🍳 Instructions

Blend it smooth:
- Add all ingredients to a high-speed blender.
- Blend until thick, creamy, and silky smooth — no grainy bits!
Chill & freeze:
- Pour into a freezer-safe container.
- Freeze for 3–4 hours, stirring once or twice for even texture.
Scoop & enjoy:
- Let sit at room temperature for 10 minutes before serving.
- Top with crushed pistachios or a drizzle of maple syrup for extra decadence.