Keto Pistachio Ice Cream

Name: Low Carb Sugar Free Pistachio Ice Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup heavy cream; 1 cup unsalted pistachios; 1/2 cup powdered erythritol; 2 egg yolks; 1 whole egg; 1/2 vanilla bean

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Nutrition facts per serving

One serving = 1 scoop of ice cream

Carbs
3.6g

Protein
8.7g

Fat
30.3g

Kcal.
324

Carbs

3.6g

Protein

8.7g

Fat

30.3g

Kcal.

324

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

This low carb pistachio ice cream doesn’t only look stunning – it tastes just as good!

Pure and natural pistachio flavor paired with a soft and creamy ice cream base made perfect by the fact that it’s keto-friendly and sugar-free with only 3.6g net carbs per scoop!

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Ingredients

Servings:

ml heavy cream
g unsalted pistachios
g powdered erythritol
egg yolks
whole egg
vanilla bean

fl oz heavy cream
oz unsalted pistachios
oz powdered erythritol
egg yolks
whole egg
vanilla bean

cup heavy cream
cup unsalted pistachios
cup powdered erythritol
egg yolks
whole egg
vanilla bean

Step 1

g unsalted pistachios

oz unsalted pistachios

cup unsalted pistachios

If necessary, remove the shell from the pistachios and measure them afterward.

Step 2

Add the pistachios into a food processor and pulse for about 20 seconds until no big chunks are left.

If you’ve found already ground up pistachios in your supermarket, you can skip this step.

Step 3

ml heavy cream, vanilla bean

fl oz heavy cream, vanilla bean

cup heavy cream, vanilla bean

Transfer the ground pistachios into a small pot.

Add the heavy cream into the pot as well as the vanilla pulp and the scraped out vanilla bean.

Step 4

Bring the heavy cream to a boil while stirring the mixture every now and then.

Remove the pot from the stove once the heavy cream boiled up and let the mixture cool down for about 10-15 minutes.

Step 5

Let the heavy-cream-pistachio-mixture run through a fine-mesh strainer to remove the pistachio chunks and the scraped out vanilla bean.

Step 6

g powdered erythritol, egg yolks, whole egg

oz powdered erythritol, egg yolks, whole egg

cup powdered erythritol, egg yolks, whole egg

Add the powdered erythritol and the eggs into a big bowl.
Whisk until you get a slightly frothy and pale mixture.

Keep in mind that the bowl should be big enough to fit both the erythritol-egg-mixture as well as the heavy-cream-mixture.

Step 7

Fill another small pot with water and place it on your stove.
Place the bowl with the erythritol-egg-mixture on top of the pot and bring the water to a boil.

Pour the heavy-cream-pistachio-mixture into the bowl with the erythritol-egg-mixture while constantly stirring.

Step 8

Keep stirring constantly for about 5-6 minutes.

The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.

Step 9

Let the ice cream mixture cool down for at least 30 minutes before proceeding to the next step.

Step 10 – With ice cream maker

Follow the instructions of your ice cream maker.

Step 10 – Without ice cream maker

Place the bowl with the liquid ice cream mixture in your freezer and stir it once every hour.

After about 4-5 hours in the freezer, the ice cream will have a perfect consistency: creamy and soft, just like your favorite store-bought ice cream.

Step 11

Serve the keto pistachio ice cream with a 2.2″ ice cream scoop.

Storage

We recommend storing the low carb pistachio ice cream in an air-tight container.
It will keep its’ taste and consistency for about 1-2 weeks, that’s why we recommend consuming it within that time.

It’s completely normal if the ice cream is rock solid after it’s been in the freezer for a while.
To enjoy creamy ice cream at any time, you should take it out of the freezer at least 15-20 minutes before eating.