Description
1 ½ cups unsweetened almond milk
1 cup heavy cream
½ cup shelled pistachios, finely ground
¼ cup unsweetened pistachio butter
2 scoops vanilla or pistachio protein powder
¼ cup granulated erythritol or preferred sweetener
½ tsp vanilla extract
¼ tsp almond extract
1 pinch salt
¼ cup chopped pistachios (for topping, optional)
Directions:
In a blender, combine almond milk, heavy cream, ground pistachios, pistachio butter, protein powder, sweetener, vanilla extract, almond extract, and salt.
Blend until smooth.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes) until thick and creamy.
Transfer the ice cream to a container, fold in the chopped pistachios if using, and freeze for at least 2 hours to firm up.
Scoop and enjoy!
Prep Time: 10 minutes Churning Time: 25 minutes Freezing Time: 2 hours Total Time: 2 hours 35 minutes Kcal: 220 per serving Servings: 4 servings
