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Protein Ice Cream Bliss: carob and pistachio

10 Minutes

10 Servings

Plant Based + GF

Requires: Blender

Protein balls – those delicious snacks packed with nuts and nutrients that your fav cafe charges an arm and a leg for. AKA bliss balls, these tasty balls of bliss were my inspiration for this recipe. Here’s the scene: hot, sticky summer day and I’m craving something just like a chocolate bliss ball, but more refreshing. The result: an ice cream rendition of my favorite protein balls. Pure bliss!


  • 400 ml coconut cream (one whole tin – just the cream -- without the water) 

  • 2 large frozen bananas chopped in pieces (fresh bananas will work, but frozen ones will give a more “ice-creamy” consistency)  

  • 3 tbsp carob powder -½ cup salted pistachios (shred them coarse in a food processor or directly in the blender)


  1. In a blender add the coconut cream, bananas and carob powder and blend well until smooth. If you already shredded the pistachios add them to the blended mix - no need to blend them. If you want to chop them with the blender add them when you add the rest of the ingredients and blend. 

  2.  Prepare the ice cream molds and pour the mixture. Freeze for a few hours until firm.

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