Pistachio Chocolate Ice Cream | No Churn | Dubai Chocolate Inspired!!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder is lower in calories and can be sweetened as desired.

Add 1 and 1/2 cups of cottage cheese to a high-speed blender or food processor.

Pour in 1/2 cup of almond milk.

Add 1/4 cup of maple syrup for sweetness.

Incorporate 1/4 cup of vanilla protein powder.

Add 2 Tbsp of tahini and 1 tsp of vanilla extract.

Include 1/4 cup of shelled pistachios.

Scoop in 1/2 of an avocado.

Add 1 tsp of lime or lemon juice to prevent browning of the avocado.

Add 1/2 cup of spinach leaves for color.

Blend on high until smooth and creamy, about 1 minute.

Taste the mixture to check sweetness, adding more maple syrup if desired.

Melt 3 Tbsp of chocolate chips with 2 tsp of coconut oil in the microwave for 30 seconds, stir, then microwave for another 30 seconds until smooth.

Chop a few pistachios for topping.

Pour the ice cream mixture into a shallow dish and spread it out.

Drizzle the melted chocolate over the top of the ice cream mixture.

Gently fold the ice cream over with a small spoon to create ribbons of chocolate without fully mixing.

Sprinkle the chopped pistachios on top for crunch.

Place the dish in the freezer to set for 2 to 4 hours depending on the depth of the dish.

If the ice cream freezes solid, let it sit at room temperature for 10 to 15 minutes before scooping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens