Description
A creamy, protein-rich pistachio ice cream that’s perfect for a guilt-free treat or post-workout snack.
Ingredients
Scale
- 2 cups Protein Shake or Milk (almond, coconut, or soy milk for lactose-free)
- 1 cup Greek Yogurt
- 1 cup Pistachios
- 3 medium Medjool Dates
- 1 box Pistachio Jell-O Instant Pudding
- 1 teaspoon Almond Extract (optional)
- 1/4 teaspoon Salt
- 1/2 cup Chopped Pistachios
- 1/4 cup White Chocolate
- 2 medium Additional Medjool Dates
Instructions
- Start by gathering all your ingredients. If using whole pistachios, shell and chop them. Soak the Medjool dates in warm water for about 5 minutes to soften them, then drain and set aside.
- In a blender, combine the protein shake or milk, Greek yogurt, soaked Medjool dates, Pistachio Jell-O Instant Pudding, almond extract, and salt. Blend on high until smooth.
- Pour the blended mixture into your Ninja Creami container and secure the lid. Freeze for at least 6 hours or until solid.
- Once fully frozen, remove it from the freezer. Place it in your Ninja Creami machine and run the ‘Ice Cream’ function. After processing, add in the chopped pistachios and white chocolate, then blend once more.
Notes
For extra creaminess, try using full-fat coconut milk. Customize sweetness by adjusting the number of Medjool dates.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 10mg