Step-by-Step Instructions to Make High Protein Pistachio Ice Cream

Step 1: Soak and Prep the Pistachios

1. Soak the pistachios in warm water for about 30 minutes. This softens them, making them easier to blend and helps achieve a creamier consistency in the final ice cream.
2. Drain and rinse the pistachios. Pat them dry using a clean towel or paper towel.

Step 2: Blend the Base

1. Add the soaked pistachios to a high-powered blender or food processor. Pulse a few times to break them down slightly.
2. Add the Greek yogurt, vanilla protein powder, almond milk, and honey. Blend until smooth and creamy. Scrape down the sides if needed to make sure everything is fully incorporated.

Step 3: Freeze the Mixture

1. Pour the mixture into a freezer-safe container. A shallow pan works best for faster and even freezing.
2. Cover and freeze for at least 4–6 hours, stirring the mixture every hour during the first 3 hours to break up any ice crystals. This ensures a smooth, scoopable texture without an ice cream maker.