Pistachio Protein Ice Cream

By Sandra Dusza

Pistachio Protein Ice Cream



6 servings


50g peanut butter

75g pistachios

2 tbsp maple syrup

300g skyr

100g Greek yogurt

50 g dark chocolate


Optional: The protein content can be increased with whey protein powder. Simply add 2-3 tablespoons to the skyr mixture and stir in.


Mix peanut butter, 50 g pistachios, maple syrup, Skyr and yogurt in a food processor until creamy. Pour the mixture into ice cream molds and let freeze for at least 4 hours.

Melt the chocolate and roughly chop the remaining pistachios. Remove the ice cream from the ice cream molds. Top with chocolate and pistachios and serve.


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