This pistachio cottage cheese ice cream is the dreamy, creamy frozen treat you didn’t know you needed.
Blended with nutty pistachios, sweet honey, and a touch of almond extract, it tastes indulgent but is made with simple, wholesome ingredients.
No churn, no fancy equipment—just pure pistachio bliss with a protein-packed twist!
Why You’ll Love This Recipe
Made with 100% whole ingredients—no artificial flavors
Naturally sweetened with honey or maple syrup
Packed with protein thanks to cottage cheese
Incredibly creamy without cream or eggs
Super easy—just blend, freeze, and stir!
Ingredient Highlights
Cottage cheese – The magic base! It blends into a lusciously creamy texture while adding protein and a slight tang.
Shelled pistachios – Earthy, nutty, and vibrant green—these give the ice cream its signature flavor.
Honey or maple syrup – Natural sweeteners that keep it refined sugar-free.
Almond extract – Adds depth and enhances the pistachio flavor.
Pro Tips Before You Start
Use full-fat cottage cheese for the smoothest, richest texture.
Soak pistachios in hot water for 10 minutes before blending if you want an ultra-smooth finish.
A high-speed blender or food processor will give the creamiest results.
Freeze in a shallow dish for faster, even freezing.
Stir every 30 minutes to break up ice crystals and improve texture.
How to Make Pistachio Cottage Cheese Ice Cream
Step 1: Blend the ingredients
Add cottage cheese, pistachios, honey (or maple syrup), and almond extract to a high-powered blender or food processor.
Blend until smooth and creamy.
Step 2: Transfer to a dish and freeze
Pour the mixture into a shallow freezer-safe container.
Freeze for 1 to 2 hours.
Step 3: Stir during freezing
Every 30 minutes, stir the mixture with a fork or spoon to help it freeze evenly and stay scoopable.
Step 4: Soften and serve
Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly.
Scoop and enjoy!
What to Serve It With
Chopped pistachios and a drizzle of honey
Dark chocolate shavings or cacao nibs
A sprinkle of flaky sea salt for contrast
Crumbled biscotti or waffle cone pieces
Fresh berries or figs on the side
Variations & Substitutions
Use Greek yogurt instead of cottage cheese for a tangier flavor
Add a splash of vanilla extract for extra warmth
Blend in spinach or matcha for a deeper green color
Use roasted pistachios for more intensity
Make it dairy-free with plant-based cottage cheese alternatives
Storage & Leftovers
Store in an airtight, freezer-safe container for up to 2 weeks.
Let sit out for 5–10 minutes before scooping.
To maintain texture, stir well during the initial freezing period.
FAQs
Can I use a regular blender?
Yes, but for the smoothest result, a high-speed blender or food processor is best.
Is this ice cream super sweet?
It’s gently sweetened, but you can adjust the honey or syrup to taste.
Can I add whole pistachios?
Absolutely! Stir in chopped pistachios after blending for extra crunch.
Is almond extract necessary?
It’s optional, but it really enhances the nutty flavor.
Does it taste like cottage cheese?
Not at all once blended—just smooth, rich, and creamy.
Can I make this ahead?
Yes! Just stir during the first hour of freezing and store in the freezer until ready to serve.
How do I keep it scoopable?
Stirring during the first 1–2 hours of freezing helps. Let it soften before scooping too.
Final Thoughts
This pistachio cottage cheese ice cream is proof that healthy desserts can be creamy, satisfying, and totally crave-worthy.
With just four ingredients and no churning needed, it’s one of my favorite ways to enjoy a sweet treat with a protein boost.
If you’re a pistachio lover, you’ll be making this all summer long!
