Name: High Protein Pistachio Ice Cream
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 scoops
Cuisine: American
Ingredients: 540 milliliters unsweetened Ripple milk; 1 packet sugar-free pistachio Jell-O pudding mix; 1 scoop vanilla whey protein powder; 1 tsp vanilla extract; 0.25 cup pistachios

From the Cook

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High Protein Pistachio Ice Cream

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Ingredients

Warning0 allergens identified

High Protein Pistachio Ice Cream

540 milliliters unsweetened Ripple milk

1 packet sugar-free pistachio Jell-O pudding mix

1 scoop vanilla whey protein powder

1 tsp vanilla extract

¼ cup pistachios(optional)

Instructions

In a mixing container, combine Ripple milk, pistachio pudding mix, vanilla whey protein, and vanilla extract.

Blend until fully smooth using an immersion blender or standard blender.

Pour the mixture into a Ninja Creami pint container and freeze for 24 hours.

After freezing, use the Ninja Creami’s 'Lite Ice Cream' function to spin.

If the texture is crumbly, add a splash of milk and respin.

Optionally, stir in 1/4 cup pistachios after spinning for added texture and flavor.

Serve immediately and enjoy!

Bite Tutorial

Nutrition

My Calorie Intake

0
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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.