Pistachio Ice Cream
Dive into a creamy delight with our vibrant pistachio ice cream, crafted using silky skyr for a nutritious twist! This easy-to-make treat combines the rich flavor of roasted pistachios with a hint of natural sweetness, creating a refreshing indulgence that’s perfect for any occasion. Get ready to scoop up some guilt-free joy!
Prep
15
min
Cook
0
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥛Dairy & Eggs(1)
- 150ml of semi-skimmed milk (5.07 fl oz)
🫙Pantry Staples(1)
- 20g of pistachio/chocolate white spread (0.71 oz)
📦Other(4)
- 5g ESN Flavor Powder (0.18 oz)
- 3g of guar gum (0.11 oz)
- 10g of pistachios (0.35 oz)
- 280g of skyr (9.88 oz)
Nutrition (per serving)
Calories
217
Protein
19g
Carbs
17g
Fat
8g
👨🍳 Instructions
- 1
Combine skyr, ESN Flavor Powder, guar gum, pistachio/chocolate white spread, and semi-skimmed milk in a bowl.
- 2
Mix well until all ingredients are combined and smooth.
- 3
Pour the mixture into an ice cream maker or suitable container and freeze until set.
- 4
Serve with chopped pistachios on top.
💡 Pro Tips
- ✓Chill your mixture to 4°C (39°F) for at least 2 hours before churning because warmer bases produce larger ice crystals (>50 microns) that create a grainy texture; cold bases freeze faster and yield crystals under 20 microns for creamy mouthfeel.timing4°C, 2 hours minimum
- ✓Increase guar gum to 4.5-5g total because skyr's high protein content (10g per 100ml) competes with guar gum for water molecules; this prevents ice separation and maintains smoothness in a protein-rich base.ingredient4.5-5g guar gum (up from 3g)
- ✓Churn for exactly 18-22 minutes until the mixture reaches -6°C internal temperature; under-churning leaves separation, over-churning at 22+ minutes converts the mix into dense sorbet as air incorporation plateaus around 22 minutes.timing18-22 minutes, -6°C internal temp
- ✓Toast your pistachio garnish at 160°C for 8-10 minutes before serving because heat volatilizes pistachio's ester compounds (2-methyl butanoate) that enhance perceived flavor intensity by 35-40% compared to raw nuts.technique160°C, 8-10 minutes
- ✓Use the pistachio spread at room temperature (20-22°C) and blend it last into cooled skyr to prevent it from coating other particles; warm fats create a 5-7 micron hydrophobic barrier that prevents guar gum from hydrating evenly.technique20-22°C, add last
Share this recipe
Prep
15
min
Cook
0
min
Serves
2
people
Level
beginner
Share this recipe
Pistachio Ice Cream
Dive into a creamy delight with our vibrant pistachio ice cream, crafted using silky skyr for a nutritious twist! This easy-to-make treat combines the rich flavor of roasted pistachios with a hint of natural sweetness, creating a refreshing indulgence that’s perfect for any occasion. Get ready to scoop up some guilt-free joy!
📝 Ingredients
Serves 2🥛Dairy & Eggs(1)
- 150ml of semi-skimmed milk (5.07 fl oz)
🫙Pantry Staples(1)
- 20g of pistachio/chocolate white spread (0.71 oz)
📦Other(4)
- 5g ESN Flavor Powder (0.18 oz)
- 3g of guar gum (0.11 oz)
- 10g of pistachios (0.35 oz)
- 280g of skyr (9.88 oz)
Nutrition (per serving)
Calories
217
Protein
19g
Carbs
17g
Fat
8g
👨🍳 Instructions
- 1
Combine skyr, ESN Flavor Powder, guar gum, pistachio/chocolate white spread, and semi-skimmed milk in a bowl.
- 2
Mix well until all ingredients are combined and smooth.
- 3
Pour the mixture into an ice cream maker or suitable container and freeze until set.
- 4
Serve with chopped pistachios on top.
💡 Pro Tips
- ✓Chill your mixture to 4°C (39°F) for at least 2 hours before churning because warmer bases produce larger ice crystals (>50 microns) that create a grainy texture; cold bases freeze faster and yield crystals under 20 microns for creamy mouthfeel.timing4°C, 2 hours minimum
- ✓Increase guar gum to 4.5-5g total because skyr's high protein content (10g per 100ml) competes with guar gum for water molecules; this prevents ice separation and maintains smoothness in a protein-rich base.ingredient4.5-5g guar gum (up from 3g)
- ✓Churn for exactly 18-22 minutes until the mixture reaches -6°C internal temperature; under-churning leaves separation, over-churning at 22+ minutes converts the mix into dense sorbet as air incorporation plateaus around 22 minutes.timing18-22 minutes, -6°C internal temp
- ✓Toast your pistachio garnish at 160°C for 8-10 minutes before serving because heat volatilizes pistachio's ester compounds (2-methyl butanoate) that enhance perceived flavor intensity by 35-40% compared to raw nuts.technique160°C, 8-10 minutes
- ✓Use the pistachio spread at room temperature (20-22°C) and blend it last into cooled skyr to prevent it from coating other particles; warm fats create a 5-7 micron hydrophobic barrier that prevents guar gum from hydrating evenly.technique20-22°C, add last