High-Protein Vegan Pistachio Ice Cream
There’s nothing quite like a bowl of rich, creamy pistachio ice cream on a warm day—or any day, really! But what if you could enjoy this dreamy treat while also giving your body a plant-powered protein boost? Say hello to your new favorite dessert: High-Protein Vegan Pistachio Ice Cream!
This recipe is not only dairy-free and refined sugar-free, but it’s also packed with wholesome ingredients and silky-smooth texture. And yes, it’s as delicious as it looks!
Why You’ll Love This Ice Cream
High in protein – Thanks to silken tofu, plant-based protein powder, and pistachios!
Vegan & dairy-free – Perfect for plant-based lifestyles.
Naturally sweetened – No refined sugars here!
Creamy & luscious – No one will believe it’s vegan.
Freezer-friendly – Make it ahead and enjoy all week.
Ingredients
Here’s what you’ll need:
- 1 cup raw pistachios (shelled and unsalted)
- 1 can full-fat coconut milk
- 1/2 block (about 150g) silken tofu
- 1–2 scoops vanilla or unflavored vegan protein powder
- 1/3 cup maple syrup or agave nectar
- 1 tsp pure vanilla extract
- Pinch of sea salt
- Optional: 1/4 tsp almond extract for a flavor boost
- Optional: A few drops of natural green food coloring or a handful of spinach (blended in) for color
Instructions
- Soak the pistachios: Soak your pistachios in hot water for 1 hour or overnight in the fridge. Drain and rinse.
- Blend it up: In a high-speed blender, combine the soaked pistachios, coconut milk, tofu, protein powder, maple syrup, vanilla, salt, and any optional ingredients. Blend until completely smooth and creamy.
- Taste test: Adjust sweetness or flavor if needed.
- Chill: Transfer the mixture to a container and refrigerate for 1–2 hours to chill thoroughly.
- Churn: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Freeze: Scoop into a container and freeze for 2–4 hours for a firmer texture.
- Serve: Let sit at room temperature for a few minutes before scooping. Garnish with chopped pistachios and enjoy!
No Ice Cream Maker? No Problem!
Pour the blended mixture into a loaf pan, cover, and freeze. Stir every 30–45 minutes for a few hours to break up ice crystals and maintain creaminess.
Nutrition Boost
Each serving is rich in:
- Plant-based protein
- Healthy fats from pistachios and coconut
- Fiber and antioxidants
Serving Ideas
Top with crushed pistachios and cacao nibs
Drizzle with melted dark chocolate
Pair with fresh berries or grilled peaches
Final Scoop
Whether you’re treating yourself post-workout or serving up a cool summer dessert, this High-Protein Vegan Pistachio Ice Cream checks all the boxes: creamy, clean, and crave-worthy.
#VeganIceCreamMagic