Creamy Pistachio Chocolate Swirl Protein Ice Cream

Ingredients

• 1.1 lbFull-fat Greek yogurt
• 2.1 ozVanilla protein powder
• 2.7 fl ozMaple syrup or honey
• 1.8 ozPistachio butter
• 0.25 cupsMilk (any kind)
• 2.6 ozDark chocolate chips
• 0.2 ozCoconut oil
• 0.7 ozChopped pistachios (for garnish, optional)

Instructions

1. 1

   In a large mixing bowl, combine the Greek yogurt, vanilla protein powder, maple syrup (or honey), pistachio butter, and milk. Whisk thoroughly until the mixture is completely smooth and free of lumps. Ensure the pistachio butter is fully incorporated.

   ⏱ 5 min
2. 2

   In a microwave-safe bowl, melt the dark chocolate chips with the coconut oil in 30-second intervals, stirring after each, until smooth. Alternatively, melt in a double boiler.

   ⏱ 2 min
3. 3

   Pour half of the pistachio mixture into a freezer-safe loaf pan or container. Drizzle about half of the melted chocolate over the top. Add the remaining pistachio mixture to the pan.

   ⏱ 3 min
4. 4

   Drizzle the rest of the melted chocolate over the second layer of pistachio mixture. Using a knife or a skewer, gently swirl the chocolate through the pistachio base to create a marbled effect.

   ⏱ 2 min
5. 5

   Cover the container tightly with a lid or plastic wrap and place it in the freezer for at least 4-6 hours, or until firmly set.

6. 6

   Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping. Scoop into bowls, garnish with chopped pistachios if desired, and enjoy your creamy, protein-packed treat!

   ⏱ 3 min