Pistachio Ice Cream

This no-churn pistachio ice cream is the easiest healthy frozen dessert you will ever make. Just mix yogurt with pistachio butter, freeze and scoop — 200 calories per serving, 10 grams of protein, no ice cream maker needed. Vegan-friendly with soy yogurt, or use Greek yogurt for extra protein.

5 min + freeze

200 kcal

10g protein

2 servings

No-churn pistachio ice cream in a jar with raspberry swirl and crushed nuts

Spoonful of creamy pistachio ice cream with raspberry jam close up

Two jars of pistachio ice cream with raspberry and crushed pistachios

Watch the Recipe

Ingredients

Serves 2

400g soy yogurt (or any yogurt)
30–40g pistachio butter
15g honey (optional)
15g raspberry jam (optional, inside + on top)

Optional toppings: pistachios, coconut flakes, any nuts

Instructions

Mix yogurt with pistachio butter until smooth and fully combined.
Add honey and a little raspberry jam if you like. Swirl the jam through for a marble effect.
Pour the mixture into a freezer-safe container and freeze for at least 2 hours.
Before eating, let it sit at room temperature for about 10 minutes so it becomes creamy and scoopable. Top with pistachios, coconut flakes or any nuts you like.

Tips & Notes

Use soy yogurt for a vegan version, or swap to Greek yogurt for 15g protein per serving.
The riper and sweeter your pistachio butter, the less honey you need. Taste before adding sweetener.
For a softer texture after freezing, add 1 tablespoon of coconut oil to the mix before freezing.
Raspberry jam is optional but adds a beautiful color contrast and sweet-tart flavor.

Nutrition Facts

	Per serving	Per 100g
Calories	200 kcal	93 kcal
Protein	10g	4.5g
Carbs	22g	10g
Fat	9g	4g
Fiber	1g	0.5g

* Macros calculated with honey + jam. Without honey: ~185 kcal per serving.

Frequently Asked Questions

Yes — any yogurt works. Greek yogurt will add more protein (about 15g per serving instead of 10g). The texture will be slightly denser and tangier. Coconut yogurt works great too for a tropical twist.

Store in a sealed container in the freezer for up to 2 weeks. Let it sit at room temperature for 10 minutes before serving to get a creamy, scoopable texture. After 2 weeks the texture starts to get icy.

Absolutely. Skip the honey or replace it with maple syrup or agave. The pistachio butter already adds natural sweetness, so you may not need any extra sweetener at all.

Yogurt-based ice cream freezes harder than regular ice cream because it has less fat. Let it sit at room temperature for 10 minutes before scooping. You can also add a tablespoon of coconut oil to the mix before freezing for a softer texture.