Keto Pistachio Ice Cream

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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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Keto Pistachio Ice Cream Image #1
Keto Pistachio Ice Cream Image #2

Ingredients

ml heavy cream
g unsalted pistachios
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

egg yolks
whole egg
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
fl oz heavy cream
oz unsalted pistachios
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

egg yolks
whole egg
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
cup heavy cream
cup unsalted pistachios
cup powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

egg yolks
whole egg
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean

Step 1

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.

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