Pistachio Cottage Cheese Ice Cream

If you love pistachios, you are going to enjoy this pistachio cottage cheese ice cream cause it’s like a match made in heaven! This homemade cottage cheese ice cream is low in calories and high in protein which will help keep you full for hours!

Since cottage cheese ice cream is is now a trend, I’ve been experimenting with different flavors for a few weeks now and to tell you the truth, they are now my go-to snack! Even though do don’t get that full cream texture or sweetness like store-bought ice cream, this recipe is still good enough to curb a sweet tooth!

Pistachio Cottage Cheese Ice Cream Recipe

Ingredients for 2 servings | Total time: 1 hour 5 minutes

• 2 cups of cottage cheese (low fat)
• 1/4 cup of raw pistachios (without shells)
• 2 tablespoons of maple syrup
• 1 teaspoon of vanilla extract
• 1 tablespoon of brandy (optional but recommended)

How To Make Pistachio Cottage Cheese Ice Cream

Start by blending the pistachios and cottage cheese in a good blender or food processor until creamy, add in the maple syrup, vanilla extract and brandy and continue to blend until you are satisfied with the mixture. Transfer into a lined baking tray and cover with a cling film.

Place the ice cream into the freezer and freeze for one hour. I recommend stirring once half-way through freezing to reduce ice crystal formation. Before serving, let the ice cream thaw for 5-10 minutes and scoop into little bowls or ice cream cone. Garnish with chopped pistachios, a drizzle of maple syrup and enjoy.

Nutrition Facts

Each serving of this pistachio ice cream has | 165 calories | 6.7g total fat | 1.7g total fat | 10mg cholesterol | 350mg sodium | 26.6g total carbs | 0.4g dietary fiber | 4.6g total sugars | 14.8g protein | 104mg calcium | 40mg potassium | These facts are based on a 2000-calorie diet.

Storage

Store for up to one week in the freezer. You cannot store this ice cream for more than a week because it will become very hard and turn into a huge ice crystal mess. Lol trying to be funny, but it’s true, low calorie ice cream contain less fat and liquid sugar like condensed milk so they tend to hardened when frozen.

Variations & Tips

Condensed Milk – adding condensed milk will give this ice cream a creamier texture and make it taste like regular ice cream. However, it’ll increase your over all calorie and sugar intake so I recommend using honey if you don’t have maple syrup and want to stick to a lower calorie recipe.

Greek Yogurt – is another great substitute for cottage cheese in ice cream but it won’t give you the same amount of protein or taste, however, it’s a healthy alternative.

Cottage Cheese Brand – choosing a good cottage cheese brand is important when making ice cream. If the cheese has too much liquid, your ice cream will end up icy. 

Note: full fat cottage cheese is ultimately best for ice cream but will increase your sodium, fat and calorie intake.