1. Can I make this without an ice cream maker?

Yes! Blend everything and freeze, stirring every 30 minutes for 3-4 hours.

2. What’s the best protein powder to use?

Vanilla or unflavored works best. Pistachio-flavored is great if available.

Use almond, oat, or coconut milk and a plant-based protein powder.

Yes, it may be less creamy. Try adding xanthan gum or a banana.

Use roasted pistachios, pistachio extract, or a tiny drop of almond extract.

Definitely! Try chocolate chips, chopped nuts, or a honey swirl.

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Blend the pistachios – In a food processor, blend pistachios until they form a fine powder.
Combine ingredients – In a blender, mix pistachio powder, almond milk, Greek yogurt, protein powder, sweetener, vanilla extract, almond extract, salt, and xanthan gum. Blend until smooth.
Freeze the mixture – Pour into a shallow container and freeze for about 3-4 hours, stirring every 30 minutes for a creamy texture.
Serve – Let sit for 5-10 minutes before scooping. Garnish with crushed pistachios and enjoy!

If using an ice cream maker, follow the manufacturer’s instructions after blending.
For a softer texture, add a tablespoon of vodka or honey before freezing.
Adjust the sweetness to your preference.
Store leftovers in an airtight container for up to two weeks.