Prep Time: 10 minutes
Freeze Time: 2–3 hours
Servings: 2–3
Ingredients
1 cup unsweetened almond milk (or milk of choice)
½ cup Greek yogurt (for creaminess and protein)
¼ cup pistachio butter or finely ground pistachios
2 scoops vanilla or unflavored protein powder
2–3 tablespoons honey or maple syrup (adjust to taste)
½ teaspoon vanilla extract
Pinch of salt
Optional: crushed pistachios for topping
Instructions
In a blender, combine almond milk, Greek yogurt, pistachio butter, protein powder, honey, vanilla extract, and salt. Blend until smooth and creamy.
Pour mixture into a freezer-safe container. Cover and freeze for 2–3 hours, stirring every 30–40 minutes to prevent ice crystals (or use an ice cream maker if available).
Once set, scoop gelato into bowls. Top with crushed pistachios if desired.
Serve immediately for soft-serve texture, or let sit 5 minutes at room temperature for easier scooping.
Tips
Use unsweetened cocoa powder for a chocolate-pistachio variation
Swap Greek yogurt with coconut yogurt for a dairy-free version
Perfect post-workout dessert or high-protein snack
Can be stored in the freezer up to 1 week
