The Perfect Summer Desert Is This Cantaloupe Banana Nice Cream With Pistachios

summer desserts
Courtesy of Wonderful Pistachios

“When the weather is warmer, I love whipping up a batch of this nice cream,” says Amy Gorin, M.S., R.D.N. In addition to the antioxidant-rich cantaloupe and bananas, this lighter take on ice cream is topped with unsalted, no-shell Wonderful Pistachios, adding a crunch much more nutritious than sprinkles. These pistachios offer a trio of plant protein, healthy fats, and fiber to help keep you fuller for longer and tide you over on your cravings for sweets. Plus, those greens and purples you see in pistachios come from antioxidants, too.”

Nutrition Information (per ½ cup serving): Calories: 100; Protein: 3 grams; Fat: 2.5 grams; Carbs: 21 grams; Sugars: 14 grams

Recipe and photo by Amy Gorin, M.S., R.D.N., on behalf of Wonderful Pistachios

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Prep time

15 min.

  • 1 ½ bananas, sliced
  • 2 ½ cup diced cantaloupe
  • ¼ cup 2% fat milk
  • 1 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 2 Tbsp pistachios, chopped
Freeze bananas and cantaloupe in a zip-top freezer bag overnight.
Place frozen fruit, milk, lemon juice, and lemon zest in a food processor or high-speed blender. Process, pulse, or blend until completely smooth, pausing if necessary to push the ingredients toward the bottom of the processor or blender. (If using a blender, you may need to mix gently with a spoon when done blending.)
Place in bowls, and top with pistachios.