My husband and I spent a couple summers in Croatia for mission work, and I quickly became a big fan of their pistachio yogurt. After lots of searching (and failing) to find any here in the states, I thought I’d try to make some of my own. While Blue Bell’s Pistachio Almond ice cream is my number one choice, I needed a healthier option (and fast because my self control wasn’t so controlling). This yogurt is all natural, delicious, and oh-so good for you. Before you see the ingredients, HEAR ME Y’ALL: You cannot taste the spinach or avocado. I promise. All you’ll taste is pistachio almond goodness!
The great thing about this recipe is that it is fast. You just throw all the ingredients (yogurt, spinach, pistachios, almond extract, frozen banana, avocado, and ice) into your blender and blend until smooth. If you don’t have a Vitamix, you may need to pulse/grind it a little first. Speaking of not having a Vitamix, if you’re not using one, you definitely should check them out! We have had ours for seven years and use it multiple times a day. The things it can do is pretty incredible!
After all the ingredients are blended to a smooth consistency, pour the mixture in a small loaf pan.
Top with some extra pistachios for garnish.
Put in the freezer for 2-3 hours until it is firm enough to scoop out with an ice cream scooper. If you choose not to use the xantham gum, the consistency will be a little more like an ice texture which I don’t particularly love. If you want a smoother, thicker texture, be sure to use the xantham gum.
This recipe was adapted from Nutritionist In The Kitchen‘s recipe.