Keto Pistachio Ice Cream
Nutrition facts per serving
Carbs = Net carbs
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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If you’ve found already ground up pistachios in your supermarket, you can skip this step.
Remove the pot from the stove once the heavy cream boiled up and let the mixture cool down for about 10-15 minutes.
g powdered erythritol, egg yolks, whole egg
oz powdered erythritol, egg yolks, whole egg
cup powdered erythritol, egg yolks, whole egg
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.
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.
The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.
Step 10 – With ice cream maker
Step 10 – Without ice cream maker
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.
Serve the keto pistachio ice cream with a 2.2″ ice cream scoop.
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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