🍨 Mediterranean High Protein Rose Pistachio Ice Cream

A fragrant, creamy, and protein-rich frozen dessert inspired by Mediterranean and Middle Eastern flavors.

This ice cream combines the floral aroma of rose water with the nutty richness of pistachios and a smooth, high-protein Greek yogurt base — all without refined sugar.

🌸 Description

This Mediterranean High Protein Rose Pistachio Ice Cream is a guilt-free indulgence that brings together health and elegance.
It’s made using Greek yogurt, protein powder, and a touch of honey, providing muscle-repairing protein while staying lower in fat and sugar than traditional ice cream.
Fragrant rose water and crushed pistachios add an authentic Mediterranean charm and luxurious texture.

Perfect for summer days or as a post-workout treat that tastes like dessert but fuels like a protein shake.

🧁 Servings

• Yield: 6 servings

• Serving Size: ~½ cup (120 ml)

🕒 Preparation Time

• Prep Time: 10 minutes

• Chilling/Freezing Time: 3–4 hours

• Total Time: 3 hours 10 minutes

🧂 Ingredients

Base:

• 2 cups (480 ml) plain Greek yogurt (2% or full-fat for creaminess)

• 1 scoop (25–30 g) vanilla or unflavored protein powder

• ½ cup (120 ml) unsweetened almond milk (or any milk of choice)

• 2 tbsp honey or maple syrup (adjust to taste)

• 1 tsp pure rose water (food-grade)

• ½ tsp vanilla extract (optional)

• Pinch of salt

Mix-ins:

• ¼ cup crushed pistachios (lightly toasted for extra flavor)

• 1 tsp rose petals (optional, for garnish)

🍳 Instructions

1. Prepare the Base

• In a blender, combine Greek yogurt, protein powder, milk, honey, rose water, vanilla extract, and salt.

• Blend until smooth and creamy. Taste and adjust sweetness or rose flavor as desired.

2. Fold in Pistachios

• Gently stir in crushed pistachios, reserving a few for garnish.

3. Chill and Freeze

• Pour mixture into an airtight, freezer-safe container.

• Freeze for 2–3 hours, stirring every 30–45 minutes to break up ice crystals (for a softer, churned-like texture).

  • If using an ice cream maker: churn according to manufacturer’s directions, then freeze for 1–2 hours to firm up.

4. Serve

• Scoop into bowls, sprinkle with extra pistachios and rose petals, and serve immediately.

🥄 Nutritional Information (per serving)

(Approximate values — may vary depending on ingredients used)

🌿 Health Benefits

1. High in Protein: Supports muscle recovery and satiety thanks to Greek yogurt and protein powder.

2. Gut-Friendly: Probiotics in Greek yogurt promote digestive health.

3. Heart Health: Pistachios provide healthy fats and antioxidants.

4. Low in Sugar: Naturally sweetened with honey or maple syrup.

5. Hydration & Skin Benefits: Rose water aids hydration and has anti-inflammatory properties.

💡 Chef’s Notes & Tips

• Rose Water Quality: Use pure food-grade rose water — not perfume-grade — to avoid a soapy taste. Start with ½ tsp and adjust.

• Texture Tip: The more fat (from full-fat yogurt or cream), the creamier the result.

• Vegan Option: Swap Greek yogurt for plant-based yogurt and use a vegan protein powder.

• Extra Creaminess Hack: Add 1 tbsp of cream cheese or coconut cream for a richer texture.

• No-Churn Shortcut: Blend and freeze in popsicle molds for easy portion control.

❓ Q & A

Q1: Can I make this without an ice cream maker?
A: Absolutely! Stir the mixture every 30–45 minutes while freezing to maintain creaminess.

Q2: What can I use instead of rose water?
A: Try orange blossom water for a citrusy Mediterranean twist.

Q3: Can I use whey protein?
A: Yes, whey, casein, or plant-based protein all work — but adjust milk quantity if texture becomes too thick.

Q4: How long does it last?
A: Store in a freezer-safe container for up to 2 weeks. Let it thaw for 10 minutes before serving for best texture.

Q5: Can I make it keto-friendly?
A: Yes — use unsweetened Greek yogurt, low-carb protein powder, and erythritol or monk fruit instead of honey.