if you love creamy, nutty ice cream with a boost of protein, this avocado pistachio protein ice cream is perfect for you!
made with simple ingredients like pistachios, avocado, and vanilla protein powder, this ice cream is packed with healthy fats, natural sweetness, and a dreamy texture.
plus, it’s easy to make in the ninja creami or with a no-churn method!
taste & texture
this ice cream has a luxurious, creamy texture thanks to the combination of avocado and cottage cheese.
the pistachios add a subtle nuttiness that pairs perfectly with the vanilla and honey, while the protein powder enhances the richness without overpowering the flavor.
the result? a sweet, slightly nutty, and ultra-smooth ice cream that feels like an indulgence but is actually packed with nutrition.
macro breakdown
for 3 servings (without toppings), each serving has approximately:
- 287 calories
- 15.7g protein
- 33g carbs
- 11.3g fat
it’s a high-protein, naturally sweetened dessert with healthy fats to keep you satisfied!
substitution options
want to customize your ice cream? here are some easy swaps:
- make it vegan: replace cottage cheese with silken tofu (1 cup) or a very thick dairy-free yogurt like cocojune. also, swap honey for maple syrup :).
- boost the protein: use a full 1/4 cup of vanilla protein powder for an even higher protein content.
- switch up the nuts: almonds or cashews would work instead of pistachios for a different flavor.
- lower the sugar: reduce the honey or swap for a sugar-free sweetener like monk fruit syrup.
how to make it without a ninja creami
no ninja creami? no problem! here’s how to make it no-churn:
- blend all the ingredients until smooth.
- pour the mixture into a freezer-safe container.
- freeze for about 6 hours, stirring every 30 minutes to break up ice crystals.
- once firm but scoopable, enjoy!
topping ideas
this ice cream is amazing on its own, but toppings take it to the next level! try:
- chocolate shell: melt 1/3 cup vegan chocolate with 1 tsp coconut oil and drizzle on top—it hardens into a crunchy shell!
- extra pistachios: for a little crunch, sprinkle chopped pistachios before serving.
- coconut flakes: add a hint of tropical flavor.
- cacao nibs: for a sugar-free chocolatey crunch.
storage tips
store in an airtight container in the freezer for up to a week.
if using the ninja creami, re-spin before serving. for no-churn, let it sit at room temp for a few minutes to soften before scooping.
this avocado pistachio protein ice cream is proof that a healthy, high-protein dessert can be just as creamy and delicious as traditional ice cream.
whether you use a ninja creami or go no-churn, you’ll have a satisfying frozen treat that’s easy to make and packed with flavor!
if you love Healthy Avocado Pistachio Protein Ice Cream (Ultra Creamy & Easy!), then try these other recipes from upbeetandkaleingitblog!
Healthier No Bake Reese’s Peanut Butter Cup Bars
Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)
No Bake Pistachio Cheesecake Brownie Cups
8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)
Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust
No Bake Double Chocolate Bliss Rolls
The Best No Bake Peanut Butter Chocolate Cheesecake
No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake
Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches
Vegan Protein Chocolate Peanut Butter Cup Ice Cream
Date Sweetened No Bake Healthy Oreo Sandwiches
You Won’t Believe it’s Vegan Cookie Dough Banana Bread
are you going to make my Healthy Avocado Pistachio Protein Ice Cream (Ultra Creamy & Easy!)
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Ingredients
Method
- add all ingredients to a high-speed blender and blend until completely smooth.
- pour the mixture into a ninja creami pint container and freeze for at least 12 hours.
- once frozen, place the container into the ninja creami and run the ice cream function.
- if needed, respin for an extra creamy texture. if the mixture looks crumbly, add a splash of dairy-free milk and respin.
- add your toppings of choice, serve immediately and enjoy! store leftovers in the freezer and respin before serving again.
Can I make this in a cuisinart ice cream maker by blending the ingredients then placing directly in the ice cream maker?
hi! i don’t see why not!
Thank you for this very NUMMY and HEALTHY recipe and so easy to make since I don’t have a Ninja 😀
of course! enjoy! xx
How can I make this without any sort of ice cream maker. Thanks!
hi! please refer to the blog post 🙂
Can I omit the protein powder?
yes! it will just lose some flavor and sweetness!
What can I sub for cottage cheese? I have a dairy allergy. Thx
hi! the sub is in the blog post :)!
Have you tried 2-% higher fat cottage cheese and normal milk?
that will work well!
What brand of protein powder? Or how much sweetness? I have a flavorless iso protein powder that I was going to use but do i need to then add more vanilla and honey?
hi! i like truvani for ice cream- it definitely needs vanilla protein/flavored
Hey mary, can you say how many g is 1 cup? In Germany we don’t use cup 🙂
I have no Pistachio at home so I use Pistachio Nutbutter
hi! i am not sure dear. you could try an online converter!
I have liquid vanilla protein shakes, do you know the swap out equivalent the the powder? Or does the mess up the recipe?
hi! you can replace the liquids with the protein shake but the texture will not be as creamy
Hi,
Can 0% fat greek yogurt be used instead of cottage cheese?
yes!