If you're looking for a healthy yet indulgent dessert that won't spike your blood sugar levels, look no further than this Pistachio Cottage Cheese Ice Cream!
It's made with just 3 simple ingredients and comes together in less than 5 minutes. Plus, it doesn't require any bananas or an ice cream machine, so it's a win-win!
The ice cream turns out super creamy, slightly salty, and with a rich pistachio flavor. I can't get enough!!
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If you tried this Cottage Cheese Ice Cream or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Pistachio Cottage Cheese Ice Cream
If you're looking for a healthy yet indulgent dessert that won't spike your blood sugar levels, look no further than this Pistachio Cottage Cheese Ice Cream! It's made with just 3 simple ingredients and comes together in less than 5 minutes. Plus, it doesn't require any bananas or an ice cream machine, so it's a win-win!
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Servings:
Ingredients
- 14 oz cottage cheese
- 3.5 oz raw pistachios soaked in bolling water for 20 minutes then drained
- ⅓ cup maple syrup
Step-by-step imagesScroll back to find detailed recipe photos!
Instructions
- Add all of the ingredients to a high-speed blender and blend until smooth.
- Transfer the mixture to a loaf pan and freeze for 4 hours or until ready to serve. If you're leaving it to freeze for longer, you will need to let it thaw for a few minutes before serving. Enjoy!
Nutrition
Serving: 1serving | Calories: 305.5kcal | Carbohydrates: 27.75g | Protein: 16g | Fat: 15.6g | Saturated Fat: 3.1g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 6.6g | Cholesterol: 16.8mg | Sodium: 315.9mg | Potassium: 415.1mg | Fiber: 2.6g | Sugar: 20.4g | Vitamin A: 43.1IU | Vitamin C: 1.4mg | Calcium: 135.3mg | Iron: 1mg
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkitchen and hashtag #sunglowkitchen on Instagram!
Simon says
why do i feel like you guys deleted my comment. why? i'm wondering how to store the ice cream.
latcho123 says
Hi Simon! The comments are pending for approval before they go up on the blog. That's why you didn't see yours published right away. Sorry for the late reply, I was taking some off during December. Best regards!
Simon says
I tried this recipe, and while the ice cream tasted delicious right after blending, once i put it in the freezer and took out a few days after, it froze solid. Even leaving it for 30-45 min. didn't help, and all i could taste was ice and cottage cheese. I think i messed up by putting the whole loaf pan in the freezer instead of using glass jars. Or is this a kind of ice cream that is better eaten right after preparing? I feel like I'm missing something here.
latcho123 says
Hi Simon! Thank you for the thoughtful comment. The ice cream’s texture is best in the first couple of hours (2-3), before it has a chance to freeze completely. If you still want to enjoy it after a couple of days, I recommend letting it warm at room temperature for about 30-ish minutes, then re-blending for that creamy texture. Hope that helps!