Ingredients
– 2 cups unsweetened almond milk
– 1 cup finely chopped pistachios (reserve a few for garnish)
– 1/2 cup protein powder (vanilla or plain works best)
– 1/4 cup honey or maple syrup
– 1 teaspoon vanilla extract
– Pinch of sea salt
– Optional: 1/4 cup Greek yogurt for creaminess
Equipment Needed
– Blender or food processor
– Ice cream maker (or a shallow dish if you’re going the no-machine route)
– Rubber spatula
– Mixing bowl
– Freezer-safe container
Step-by-Step Instructions
First things first, I like to start my ice cream by blending together the almond milk, protein powder, honey (or maple syrup), vanilla extract, and a pinch of sea salt in my trusty blender until everything is combined smoothly. It’s delightfully aromatic at this point! Once I have that creamy base, I toss in my finely chopped pistachios and mix them in with a rubber spatula for that perfect texture. I can already smell the nutty goodness wafting through my kitchen! (See the next page below to continue steps…)