



From the Cook
From the Cook
From the Cook
1/4
High Protein Pistachio Ice Cream
Instructions
1
In a mixing container, combine Ripple milk, pistachio pudding mix, vanilla whey protein, and vanilla extract.
2
Blend until fully smooth using an immersion blender or standard blender.
3
Pour the mixture into a Ninja Creami pint container and freeze for 24 hours.
4
After freezing, use the Ninja Creami’s 'Lite Ice Cream' function to spin.
5
If the texture is crumbly, add a splash of milk and respin.
6
Optionally, stir in 1/4 cup pistachios after spinning for added texture and flavor.
7
Serve immediately and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Ingredients First ❄️Freeze your Ripple milk and mixing bowl for at least 2 hours before blending to ensure the mixture freezes properly in the Ninja Creami and achieves optimal creamy texture.
- Toast Pistachios for Deeper Flavor 🥜Lightly toast your pistachios in a dry pan for 2-3 minutes before blending to unlock rich, nutty flavors that elevate the pudding mix's pistachio profile.
- Dissolve Pudding Mix Completely 🥄Whisk the sugar-free pudding mix with a splash of Ripple milk first to create a smooth paste before adding remaining liquid, preventing lumps in your final product.
- Balance Protein Powder Carefully ⚖️Start with three-quarters of your vanilla whey protein powder, blend, and taste-test before adding more to avoid an overpowering protein flavor that masks the pistachio.
- Fold Pistachios at the Right Time 🎯Add chopped pistachios after the first freeze cycle rather than before blending to maintain their texture and prevent them from becoming too fine or bitter.
Recipe Facts
Diet at a Glance
Gluten Free
Low Carb
High Protein
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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