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Creamy Pistachio Cottage Cheese Ice Cream

A rich and creamy pistachio ice cream made with cottage cheese, offering a nutritious twist on a classic favorite.
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Prep Time 10 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dessert, Frozen Treat
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cottage cheese, preferably full-fat Use full-fat for creamier texture.
  • 1 cup unsweetened almond milk (or any milk of choice) Any milk can be used.
  • 1 cup pistachios (shelled) Shelled pistachios are needed for blending.
  • 1/2 cup honey or maple syrup (adjust to taste) Use honey for non-vegans, maple syrup for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 pinch salt
For Topping
  • optional additional crushed pistachios For garnish.

Method
 

Preparation
  1. In a high-speed blender, combine the cottage cheese, almond milk, pistachios, honey (or maple syrup), vanilla extract, and a pinch of salt. Blend until the mixture is smooth and creamy.
  2. Taste the mixture. If desired, add more honey or syrup for sweetness and blend again.
  3. Pour the blended mixture into a bowl and cover it. Place it in the refrigerator for about 1-2 hours to chill thoroughly.
  4. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. If you don’t have an ice cream maker, pour the mixture into a shallow container and place it in the freezer. Stir every 30 minutes until it reaches a creamy, scoopable consistency.
  5. Once frozen, scoop the ice cream into bowls, top with crushed pistachios if desired, and enjoy!

Notes

You can store leftovers in an airtight container for up to two weeks in the freezer. Let it sit at room temperature for a few minutes before scooping if it becomes too hard. Consider making smaller batches for easier serving.