For a high-protein vegan pistachio ice cream, a good ingredient list is:

  • 1 cup (150 g) raw, unsalted pistachios, soaked for 1 hour
  • 1½ cups unsweetened soy milk — higher in protein than most plant milks
  • 150 g silken tofu — adds creaminess and protein
  • 1–2 scoops vegan vanilla protein powder
  • 2–3 tbsp maple syrup, agave, or your preferred sweetener
  • 1 tsp vanilla extract
  • ¼ tsp almond extract — optional, but gives a classic pistachio flavor
  • Pinch of sea salt
  • 2–3 tbsp chopped pistachios for mixing in

This combination is based on plant-based pistachio protein-ice-cream recipes using pistachios, soy milk/yogurt, tofu, and vegan protein powder.

Tip: If you’re using a Ninja Creami, you can reduce the pistachios in the base and use pistachio butter instead for an especially smooth texture.