Silky, nutty, and lightly sweet, this high-protein pistachio gelato gives you the indulgent texture of Italian gelato with a healthier twist. No ice cream maker required (but you can use one if you have it).
⏱️ Quick Info
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Prep Time: 10 minutes
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Freeze Time: 2–4 hours
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Servings: 4
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Difficulty: Easy
🛒 Ingredients
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1 cup shelled pistachios (unsalted, preferably roasted)
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1 cup cottage cheese or Greek yogurt
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½ cup milk of choice
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2–3 tbsp honey or maple syrup (or sugar-free sweetener)
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1 scoop vanilla protein powder
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1 tsp vanilla extract
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Pinch salt
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Optional: 1–2 drops almond extract (boosts pistachio flavor)
👩🍳 Instructions
1️⃣ Blend the Base
In a high-speed blender, combine:
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pistachios
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cottage cheese (or yogurt)
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milk
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sweetener
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protein powder
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vanilla
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salt
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almond extract (optional)
Blend until completely smooth and creamy.
👉 Scrape sides and blend again if needed.
2️⃣ Chill (Optional but Recommended)
Refrigerate mixture for 30–60 minutes for best texture.
3️⃣ Freeze
No ice cream maker:
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Pour into a shallow container.
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Freeze 2–4 hours.
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Stir every 30–45 minutes for smoother gelato.
With ice cream maker:
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Churn according to manufacturer instructions (about 20 minutes).
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Freeze 1–2 hours to firm.
4️⃣ Serve
Let sit at room temp 5 minutes before scooping.
Garnish with crushed pistachios if desired.
⭐ Pro Tips
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Use raw green pistachios for the brightest color.
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Blend long enough — smooth base = creamy gelato.
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Don’t over-freeze or it gets hard; soften before serving.
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A pinch of salt makes the pistachio flavor pop.
🔄 Easy Variations
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Extra creamy: add 2 tbsp cream cheese
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Vegan: use plant yogurt + vegan protein powder
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Keto: use monk fruit and unsweetened almond milk
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Chocolate pistachio: add 1 tbsp cocoa powder
🔢 Estimated Nutrition (per serving)
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Calories: ~180–220
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Protein: ~14–18g
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Carbs: ~12–18g
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Fat: ~8–10g
WW Points: ~3–5 (varies by sweetener & dairy)
❓ FAQs
Why isn’t my gelato bright green?
Natural pistachios are pale green — bright green versions use food coloring.
Can I skip protein powder?
Yes, but protein will drop and texture will be slightly softer.
How long does it keep?
Freezer: up to 2 weeks (best within 5 days).