Prep time: 10 mins (Plus freezing time) | Servings: 2
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 3 Points
Protein: 25g
Net Carbs: 8g
Fat: 4.5g
Calories: 170 kcal
Description
Tastes like a gourmet, nutty pistachio ice cream straight from an Italian gelateria, but it packs 25g of protein and only 170 calories! Rich, creamy, and naturally sweetened, this guilt-free frozen treat combines real pistachios with vanilla protein powder and unsweetened almond milk to deliver full-flavored gelato satisfaction while keeping your health goals right on track.
Anti-Inflammatory Highlights
Pistachios: Rich in healthy fats, fiber, and potent antioxidants like lutein and zeaxanthin that help combat oxidative stress and reduce inflammation.
Unsweetened Almond Milk & Protein Base: Provides a clean, dairy-light, or plant-based protein source to support muscle synthesis without triggering inflammatory responses associated with heavy cream.
Ingredients
1 scoop (approx. 30g) vanilla or pistachio whey/casein protein powder
1 1/2 cups unsweetened almond milk (or milk of choice)
2 tbsp sugar-free pistachio pudding mix (instant)
1 tbsp 100% pure pistachio butter or paste
1-2 tbsp zero-calorie sweetener (e.g., monk fruit or erythritol), to taste
1/4 tsp pure almond extract or vanilla extract
A tiny pinch of fine sea salt
1 tbsp shelled pistachios, finely chopped (for topping)
Instructions
1. Blend the Base: In a high-speed blender (or Ninja Creami pint container), combine the almond milk, protein powder, sugar-free pistachio pudding mix, pistachio butter, sweetener, almond extract, and a pinch of salt.
2. Mix Until Smooth: Blend on high speed for 30–45 seconds until all ingredients are completely dissolved and ultra-smooth.
3. Freeze: If using an ice cream maker/Ninja Creami, pour the mixture into the designated container and freeze for at least 8 to 12 hours (preferably overnight) until solid. (If using a traditional blender method, freeze the liquid in ice cube trays).
4. Churn or Blend:
Ice Cream Maker/Ninja Creami: Process on the “Ice Cream” or “Lite Ice Cream” setting. If the texture looks crumbly, add 1 tablespoon of almond milk and re-spin until silky.
Blender Method: Place the frozen cubes into a high-speed blender with a splash of almond milk and process, scraping down the sides, until thick and scoopable.
5. Garnish & Serve: Scoop the creamy pistachio ice cream into a glass or dessert bowl and top generously with chopped pistachios for that signature crunch! Enjoy immediately.