Step-by-Step 

Step 1: Prepare the Pistachios

1. Soak & blend: Place raw shelled pistachios in a bowl of hot water and let them soak for 15 minutes. This softens them for smoother blending.

2. Drain and rinse: After soaking, drain and rinse the pistachios well. Add them to a high-speed blender or food processor.

Step 2: Make the Ice Cream Base

1. Blend ingredients: To the blender with pistachios, add Greek yogurt, vanilla protein powder, almond milk, sweetener (maple syrup or honey), vanilla extract, optional almond extract, avocado (if using), and salt.

2. Blend until smooth: Process until the mixture is silky smooth. Scrape down the sides as needed to ensure no pistachio bits remain.

Step 3: Chill and Freeze

1. Chill the mixture: Pour the blended mixture into a large bowl, cover, and chill in the refrigerator for at least 1–2 hours. This enhances the texture and flavor.

2. Churn or freeze:

   • With ice cream maker: Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes). Add chopped pistachios during the last 5 minutes of churning.

   • Without ice cream maker: Pour the mixture into a loaf pan, fold in chopped pistachios, and freeze for 4–6 hours. Stir every hour to break up ice crystals and maintain creaminess.