Global · dessert

No-Churn Pistachio Greek Yoghurt Ice Cream

Name: No-Churn Pistachio Greek Yoghurt Ice Cream
Total time: 10 min
Cuisine: Global
Ingredients: 2 cups (about 500 g) full-fat Greek yoghurt (5–6% fat); 1 cup (about 140 g) unsalted pistachios; 4 tbsp maple syrup (3–4 tbsp, to taste); 1 tsp vanilla paste or extract; 1 tsp finely grated lemon zest; a pinch of salt; crushed pistachios, to top (optional)

No-Churn Pistachio Greek Yoghurt Ice Cream — from fitfoodieselma's cooking video

Watch how it’s made · 7:02

Video by fitfoodieselma on YouTube · Open on YouTube

10 min · plus about 4 hours freezingMakes 5 × about ⅔ cup (145 g)309 kcal a portion

Vegetarian
Gluten-free ingredients

Contains: Milk, Tree nuts. Check labels on stock, sauces and spice mixes.

Blended from Greek yoghurt and a cup of pistachios: about 15 g of protein, 3 g of fibre and a third of a day's vitamin B6 a serve, with just under 10 g of added sugar from the maple syrup (less with 3 tbsp).

Printable PDFA4

The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.

Ingredients 7

2 cups (about 500 g) full-fat Greek yoghurt (5–6% fat)
1 cup (about 140 g) unsalted pistachios
4 tbsp maple syrup (3–4 tbsp, to taste)
1 tsp vanilla paste or extract
1 tsp finely grated lemon zest
a pinch of salt
crushed pistachios, to top (optional)

Method

Tap a time to watch that step in the video.

Put the Greek yoghurt, pistachios, maple syrup, vanilla, lemon zest and salt in a blender and blend until smooth and creamy. 0:36
Pour into a freezer container and scatter a few crushed pistachios over the top if you like. 1:36
Freeze for about 4 hours, until set. 1:52
Leave at room temperature for 10–15 minutes before scooping. It's best eaten soon after it sets, as it turns hard and icy if left in the freezer for days.

Tip. The cook makes about 5 serves. Use maple syrup rather than honey to keep the sugar down (honey adds more). Soften on the bench before scooping.

The method is a summary in our words — the video shows every step.

One portion, about ⅔ cup (145 g), gives you 1 of 5

Energy309 kcal1,290 kJ

Protein15 g30% of a day

Fibre3.2 g12% of a day

Carbohydrate23 g20 g net · 16 g sugars8% of a day

Fat19 g5.3 g saturated24% of a day

Sodium80 mg3% of a day

Where the energy comes from one serve

Net carbs 26%
Protein 19%
Fat 55%

For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here

Vitamins & minerals % of a day, one serve · tap for more

Vitamin B6 High34%

0.6 mg a serve, mostly from unsalted pistachios (83%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Vitamin B12 High31%

0.8 µg a serve, mostly from full-fat Greek yoghurt (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Selenium High22%

12 µg a serve, mostly from full-fat Greek yoghurt (82%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Zinc Source13%

1.4 mg a serve, mostly from unsalted pistachios (44%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Calcium Source12%

158 mg a serve, mostly from full-fat Greek yoghurt (69%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Magnesium Source12%

51 mg a serve, mostly from unsalted pistachios (67%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Potassium Source10%

480 mg a serve, mostly from unsalted pistachios (59%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Show the other 8

Iron7%

1.2 mg a serve, mostly from unsalted pistachios (92%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Folate7%

27 µg a serve, mostly from unsalted pistachios (52%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin E6%

0.9 mg a serve, mostly from unsalted pistachios (93%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Omega-36%

0.1 g a serve, mostly from unsalted pistachios (74%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin A5%

48 µg a serve, mostly from full-fat Greek yoghurt (84%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin K3%

4 µg a serve, mostly from unsalted pistachios (93%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin C2%

2.2 mg a serve, mostly from unsalted pistachios (71%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin D0%

0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

Recipe and video by fitfoodieselma; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.