| Taste | Macros | Ease |
|---|---|---|
| ★★★☆☆ | ★★★★☆ | ★★★★☆ |
Recipe
Ingredients for a 24-oz pint:
- Cottage cheese, low fat (1 cup)
- Milk, 2% fat, ultra-filtered (1 ½ cups)
- Miso, white, reduced-sodium (½ tbsp)
- Monkfruit sweetner with allulose (3 tbsps)
- Instant pudding, pistachio (24 g / ~¼ package)
- Pistachios (25 g)
Instructions:
- Blend everything except pistachios together.
- Freeze for 24 hours.
- Spin on LITE ICE CREAM.
- Add in pistachios and spin on MIX-IN.
Nutrition Facts
Reflections
Overall Rating: ★★★★☆
Pistachio might be one of my favourite ice cream / gelato flavours. This one was also inspired by the delicious layer of creamy cheese foam that you might find in bubble teas. This was delicious, silky, and Mum Approved. I enjoyed it but I also have very high standards for pistachio.
The Good (what went well):
- Good texture and protein: Cottage cheese is already a powerfood in itself! It provides great macros (relatively low calories and high protein) and structure for a silky smooth base.
The Bad (lessons learned):
- Chunky nuts: The pistachios stayed strong through the MIX-IN spin cycle and stayed mostly in tact. For a more evenly distributed flavour and smoother texture, the pistachios could be lightly crushed beforehand or blended into the mixture.