I’ve been enjoying pistachios quite a bit lately, so I decided to take a stab at making my own keto-friendly pistachio ice cream. If salty-sweet is your thing, this low-carb pistachio ice cream for you!

Keto Pistachio Ice Cream Recipe

Ingredients:

Directions:

  1. Finely grind 1 cup pistachios and 2 tablespoons of the xylitol in a high-speed blender or food processor (*I use a Blendtec blender)

  2. Bring almond milk and ½ cup of heavy cream mixed with the ground pistachio mixture to boil in large heavy saucepan. Remove from heat. Mix in almond extract, liquid stevia and remaining heavy cream.

  3. Once cream mixture has cooled to room temperature, beat eggs with cream of tartar at high speed with an electric mixer until frothy. Lower speed to medium and add remaining xylitol a little at a time until mixture thickens.

  4. Continue to mix at medium speed and add in bourbon and salt, then gradually pour in the cream mixture until fully incorporated. Sprinkle in the xanthum gum, making sure it is well spread around the bowl as you add it. Continue to mix just until fully incorporated. Chill ice cream mixture for at least 2 hours.

  5. Add chilled mix to ice cream maker and follow the manufacturer’s instructions for your model. In the last couple of minutes of churning, gradually add the chopped pistachios. Remove from ice cream maker and add half the mix to a chilled wide, shallow container.

  6. If you like a soft-serve consistency, you’ll be able to serve it right away. If you want a “scooping” texture, let it set in the freezer for at least 4 hours or overnight.

It’s so easy to make new keto ice cream flavour when you have a great base. This keto pistachio ice cream is yet another example of that. Give it a try and let me know what you think in the comment. Or if you post pics on Instagram, tag me so I can see your creation.