1-First Step: Prepare your ingredients Gather 16 oz full-fat cottage cheese, about ⅓ cup shelled pistachios, ¼ cup honey or maple syrup, ½ teaspoon vanilla extract, and optionally a pinch of matcha powder for color. Make sure the cottage cheese is at cool room temperature for easier blending. Lightly roast the pistachios if you want an intensified nutty flavor.

2-Second Step: Blend the base Place cottage cheese, honey or maple syrup, vanilla extract, pistachios, and matcha powder (if using) into a food processor or high-speed blender. Blend on high until the mixture is completely smooth and creamy. Scrape down the sides as needed to ensure even processing.

3-Third Step: Adjust texture If the mixture is too thick, add small splashes of water, almond milk, or your preferred milk alternative to reach a creamy, scoopable consistency while blending.

4-Fourth Step: Freeze and stir Transfer the smooth pistachio mixture into a freezer-safe container or loaf pan. Place it in the freezer and set a timer for 1 hour. After the first hour, stir the ice cream vigorously or whisk to break up forming ice crystals. Repeat stirring every 30 minutes over the next 1 to 3 hours until a creamy, firm texture is achieved.

5-Final Step: Serve and garnish When ready to serve, scoop out the protein-packed pistachio ice cream into bowls or cones. Garnish with chopped pistachios and a drizzle of honey or maple syrup if desired. If the ice cream is too hard, let it soften for 15–30 minutes at room temperature for easier scooping and creamier texture.