1. Place your ice-cream freezer bowl in the freezer overnight. 

2. Place the milk, yogurt, protein powder and pistachio spread into a high-speed blender and blend until smooth.

3. Transfer this mixture into a freezer safe container and chill for 2-3 hours or until a slushy consistency occurs. It is fine to leave for longer but you will just need to let it defrost into a slushy consistency that can be poured through the funnel. 

4. When you are ready for ice cream, assemble your ice cream maker and turn on the machine. Make sure the mixing paddle is turning before pouring in your mix through the funnel 

5. Mix for 30 minutes or until the paddle begins to click and ice cream has thickened

6. Fold in the crushed pistachios once thickened OR pour through the funnel with 10 minutes to go

7. Consume your ice cream straight away or store in the freezer for it to thicken up. 

8. You can always repeat step 3 to get it back to the original ice cream consistency if it completely freezers. 

Prep time: 2 hours + overnight
 
Cook time: 15 minutes