Keto Pistachio Ice Cream Recipe

Keto Pistachio Ice Cream

Servings: 6
Prep Time: 10 minutes
Chill Time: 4-6 hours

Ingredients:

• 1 cup raw pistachios (unsalted, shelled)

• 2 cups heavy cream

• 1 cup unsweetened almond milk

• ½ cup Keystone Pantry Allulose

• 3 large egg yolks

• 1 tsp vanilla extract

• ½ tsp almond extract (optional, enhances flavor)

• ¼ tsp salt

• A few drops of green food coloring (optional, for color)

Instructions:

1. Blend the Pistachios

   • In a food processor, blend the pistachios until finely ground. Set aside.

2. Heat the Cream Mixture

   • In a saucepan over medium heat, whisk together the heavy cream, almond milk, Keystone Pantry Allulose, and salt. Heat until warm but not boiling.

3. Temper the Egg Yolks

   • In a separate bowl, whisk the egg yolks. Slowly pour about ½ cup of the warm cream mixture into the yolks, whisking constantly. Then, pour the egg mixture back into the saucepan, stirring continuously.

4. Cook the Custard

   • Continue cooking over low heat, stirring constantly, until the mixture thickens slightly (170-175°F on a thermometer). Do not let it boil.

5. Strain & Add Flavoring

   • Strain the mixture through a sieve to remove any solids. Stir in the vanilla extract, almond extract, and ground pistachios. If using, add a few drops of green food coloring for that classic pistachio hue.

6. Chill the Mixture

   • Cover and refrigerate for at least 4 hours or overnight until completely cold.

7. Churn the Ice Cream

   • Pour into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).

8. Freeze & Serve

   • Transfer to a container and freeze for at least 2 hours before serving. Enjoy!

Nutrition Facts (Per Serving – 6 Servings):

This Keto Pistachio Ice Cream is creamy, nutty, and rich in flavor—perfect for a satisfying low-carb dessert.