🌱 High-Protein Vegan Pistachio Ice Cream 🍦
This High-Protein Vegan Pistachio Ice Cream is smooth, nutty, and packed with plant-based protein. Real pistachios give it that classic pale-green color and rich flavor, while protein powder and cashews make it creamy enough to scoop without any dairy. It tastes like a treat and still feels a little extra satisfying.
I love keeping a pint of this in the freezer for nights when I want something cold and dessert-like. A handful of chopped pistachios on top makes every scoop look bakery-level. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Pistachio Ice Cream 💚
- 🌱 Completely dairy-free and egg-free
- 💪 Higher in plant protein than regular vegan ice cream
- 🥜 Real pistachio flavor
- 🍦 Smooth and scoopable
- ⏱️ No-churn option included
- 🧊 Perfect make-ahead dessert
The Secret to Smooth, High-Protein Ice Cream
Soaked cashews and coconut cream create the creamy base, while pistachio butter (or blended pistachios) gives the ice cream its nutty flavor and natural color. A scoop of vanilla or unflavored vegan protein powder boosts the protein without making it chalky, as long as you blend the mixture until completely smooth. A little maple syrup keeps it scoopable after freezing.
Frequently Asked Questions ❓
Do I need an ice cream maker? 🍦
No. You can freeze the blended mixture in a loaf pan and stir it every 30–40 minutes for the first 2 hours. An ice cream maker will give an even smoother texture.
Which protein powder works best? 💪
Use a smooth vanilla or unflavored pea or rice protein. Avoid gritty powders, and start with 1 scoop so the flavor stays pistachio-first.
How do I keep it from freezing too hard? 🧊
Let it sit at room temperature for 5–8 minutes before scooping. A tablespoon of vodka or extra maple syrup in the base also helps it stay a little softer.
🌱 High-Protein Vegan Pistachio Ice Cream
Ingredients 🛒
- 1 cup (150 g) raw cashews, soaked and drained
- 1 cup (240 ml) full-fat coconut cream
- ½ cup (120 ml) unsweetened plant milk
- ½ cup (70 g) shelled pistachios, plus extra for topping
- ⅓ cup (80 ml) maple syrup
- 1 scoop (about 25–30 g) vanilla or unflavored vegan protein powder
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
- Optional: ¼ teaspoon almond extract for extra nuttiness
- Optional: 1–2 drops natural green coloring if you want a brighter color
Instructions 👩🍳
- Soak the cashews in hot water for 30–60 minutes, then drain.
- Add the cashews, coconut cream, plant milk, pistachios, maple syrup, protein powder, vanilla, lemon juice, salt, and almond extract if using to a high-speed blender.
- Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness.
- Ice cream maker: Chill the mixture for 1 hour, then churn according to your machine’s instructions. Transfer to a container and freeze for 2–3 hours until scoopable.
- No-churn: Pour into a loaf pan, cover, and freeze. Stir vigorously every 30–40 minutes for the first 2 hours, then freeze until firm.
- Let sit at room temperature for 5–8 minutes before scooping. Top with chopped pistachios.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 295 |
| Protein | 11g |
| Net carbohydrates | 16g |
| Total carbohydrates | 19g |
| Fiber | 3g |
| Total fat | 21g |
| Sodium | 80mg |
Estimates based on cashews, pistachios, coconut cream, and one scoop of vegan protein powder. Exact numbers may vary by protein brand and serving size.
Notes & Tips 💡
- Blend until the mixture is completely silky — any leftover bits will freeze into a grainy texture.
- For a stronger pistachio flavor, use pistachio butter in place of part of the whole pistachios.
- Store in an airtight container with parchment pressed onto the surface to prevent ice crystals.
- This keeps well in the freezer for up to 2 weeks.
This High-Protein Vegan Pistachio Ice Cream is smooth, nutty, and packed with plant-based protein. A scoopable dessert that actually satisfies. 🍦🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
