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Creamy pistachio cottage cheese ice cream topped with chopped pistachios and served in a bowl, an easy high protein frozen dessert.
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Pistachio Cottage Cheese Ice Cream

This Pistachio Cottage Cheese Ice Cream is a creamy, high-protein dessert made with full-fat cottage cheese, pistachios, maple syrup, and vanilla. It’s an easy no-churn ice cream recipe that comes together in minutes using a blender or food processor, with no eggs, no heavy cream, and no ice cream maker needed.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: Pistachio Cottage Cheese Ice Cream
Servings: 6 servings
Calories: 241kcal
Author: Ioana Diaconu from LowCarbSpark.com

Ingredients

Optional

  • 1/4 teaspoon matcha powder for color
  • Extra chopped pistachios for topping
US Customary - Metric

Instructions

  • Add the cottage cheese, maple syrup, vanilla extract, pistachios, and matcha powder, if using, to a high-speed blender or food processor.
  • Blend until completely smooth and creamy. Scrape down the sides as needed to make sure everything is well combined.
  • Taste the mixture and add more maple syrup if you want it sweeter. Keep in mind that the ice cream will taste a little less sweet once frozen.
  • Transfer the mixture to a freezer-safe container and smooth the top with a spatula.
  • Sprinkle extra chopped pistachios on top, if desired.
  • Cover and freeze for 3 to 4 hours, stirring once halfway through if possible for a creamier texture.
  • Let the ice cream sit at room temperature for 10 to 15 minutes before scooping.

Notes

  • For a lower-sugar version, use a sugar-free maple syrup or a powdered sugar-free sweetener, such as powdered monk fruit, powdered erythritol, or allulose. Start with less, then adjust to taste.
  • Full-fat cottage cheese gives the creamiest texture.
  • Blend the mixture very well so the cottage cheese turns completely smooth.
  • Matcha powder is optional and is only used to give the ice cream a prettier green color. It does not add much flavor when using a small amount.
  • This ice cream is best after 3 to 4 hours in the freezer. If frozen overnight, let it soften longer before scooping.

Nutrition

Serving: 1serving | Calories: 241kcal | Carbohydrates: 20g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 333mg | Potassium: 309mg | Fiber: 2g | Sugar: 15g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg | Net Carbs: 18g