*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. You can read more about this in my Privacy Policy.
Thank you for supporting my site!

 
Ever heard of Keto friendly pistachio ice cream?
If not, you are not alone.

Pistachio ice cream is one of my favorites and I ordered it super frequently before I went low carb.
But since I started avoiding sugar like the plaque I haven’t had any in quite a while now.

Recently I started to experiment with a bunch of different keto ice cream flavors and I really wanted to make a pistachio version as well.
I already successfully created a keto hazelnut ice cream recipe and I used the same techniques to make this keto pistachio ice cream.

It’s probably much easier than you think and you won’t believe how good natural ingredients can taste.
Store bought ice cream usually is fortified with a bunch of flavor enhancers and color enhancers to make their stuff more palatable but it’s not necessary at all.

This homemade keto pistachio ice cream is full-flavored pistachio goodness without the need for any enhancers at all.
It’s great just how it is.

Beautiful natural color, awesome taste and low in carbs.
Just how us ketoers like it.
 
Easy Homemade Keto Pistachio Ice Cream
 

Easy Homemade Keto Pistachio Ice Cream

 

KETO PISTACHIO ICE CREAM INGREDIENTS:

This section is where I share a few tips and suggestions regarding the ingredients you’ll need for this recipe. ☺️

(You can find the exact amounts needed on the recipe card that’s embedded below this section!)
 

  • heavy cream
  • powdered erythritol:

    Why do I love Erythritol so much?
    In my opinion, Erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    You can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • (unsalted) ground pistachios:
    Don’t worry if you can’t find already ground pistachios.
    You can simply remove the shells from your pistachios and ground them up yourself.
    It’s a bit tedious to remove all the shells, so if you can find already ground up or shell-free pistachios, you’ll safe yourself a bit of work but if not it’s not a problem.
  • vanilla pod or sugar-free vanilla extract
    I recommend using the vanilla pod if you have the possibility.
  • eggs: one whole egg and two egg yolks
  • vodka or gin (optional):
    Adding (low carb) booze like gin or vodka will improve the consictency of the ice cream.
    Booze that’s high in alcohol content has a very low freezing point and adding even very small amounts will lower the freezing point for your ice cream as well.

    I recommend adding the booze if you decide to remove the ground pistachios from the ice cream (See step #6 in instructions).
    If you decide to leave them in, you don’t necessarily have to add the alcohol for improved consistency.

    Don’t worry if you think that it will kick you out of ketosis – like I already mentioned, you only need about 2-3 tsp for the whole recipe.
    This amount is so miniscule that it most certainly won’t affect your state of ketosis whatsoever.


  •  
    Easy Homemade Keto Pistachio Ice Cream
     

    KETO PISTACHIO ICE CREAM RECIPE CARD:

     

    Category, , , , , , DifficultyBeginner

    Making homemade keto pistachio ice cream is difficult? Not at all! With this super easy recipe that's 100% low carb + sugar free with only 4.8g net carbs!

    Easy Homemade Keto Pistachio Ice Cream

    Yields6 Servings
    Prep Time10 minsCook Time10 minsTotal Time4 hrs 20 mins

    Ingredients:
     4.25 oz unsalted pistachios (weighed without shells) (120g)
     1 cup heavy cream (250ml)
     2 egg yolks
     1 egg
     ¾ cup powdered erythritol (2.6oz/75g)

    Instructions:
    1

    If necessary, remove the shells from your pistachios.
    (Weigh them after you removed them).
     

    2

    Add the pistachios into a food processor and blend them for approx. 20-30 seconds, until all of them are ground up.
    It's ok if there are a few bigger pieces in there.
     

    3

    Add the ground pistachios into a small non-sticking pot.
    Scrape out the vanilla pod and add the seeds as well as the scraped out pods into the pot as well.
     

    4

    Add the heavy cream to the pot and set the heat to medium.
    Bring it to a boil.
    Keep stirring while the heavy cream begins to boil.

    ☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
    Both will help to avoid burning the heavy cream.

     

    5

    In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.

    ☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
     
     

    Optional Step (Recommended):
    6

    If you prefer a smooth texture without the ground up pistachios, this is the time to sift your heavy cream-pistachio mixture.

    This step will remove the ground pistachios and will leave you with a pistachio-infused heavy cream mix.
    Both versions taste very good and it depends on your personal preferences (do you prefer a crunchy texture or a smooth texture?) if you want to go through the extra step.

    For this recipe, I personally recommend sifting the pistachio-heavy cream mix as I enjoyed that version a lot more.

    ☞ The unsifted pistachio ice cream has more carbs but it is also more filling, it also requires less work.
    The sifted pistachio ice cream has a very smooth and "ice cream"-like texture.
    It also has fewer carbs and calories (because of the removed nuts) but you will also only get 4 servings instead of 6.

    If you want to go for the smooth texture, sift the heavy cream with the ground pistachios through a kitchen strainer or a kitchen towel before proceeding to the next step.
     
     

    7

    Place the big bowl with the egg mixture on top of a pot that's filled with water.
    This will be our self-made double boiler for this time being.
     
     

    8

    Bring the water in the pot to a boil and start to drizzle in the hazelnut-infused heavy cream into the egg mixture.
    All of the heavy cream-pistachio-mix is going to be added into the bowl with the egg mixture.
     
     

    9

    Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

    ☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
    (It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)

     

    10

    Let the mixture cool down and chill it in the fridge for at least 30 minutes.
     

    With Ice Cream Maker:
    11

    Follow the specific instructions of your personal ice cream maker.
     

    Without Ice Cream Maker:
    12

    (Optional): Add 2-3 tsp of vodka or gin.

    This will lower freezing point and improve consistency of your ice cream.
    This is especially recommended if you decide to go for the sifted version of this ice cream.
    If you leave the ground pistachios in the ice cream, it isn't as necessary.
     

    13

    Place the bowl in your freezer.
     
     

    14

    Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
     
     

    15

    I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
    So if you start in the morning you should be able to enjoy your perfect keto hazelnut ice cream in the afternoon.

    BUT:
    You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
    Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!
     
     

    16

    Enjoy!
     
     

    Storage:
    17

    Fill your ice cream into a suitable container.
    I recommend consuming the ice cream within 1-2 weeks.
    Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
    (It probably won't last long anyway because it's sooo delicious!)
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    ***The sifted version of this ice cream will yield 4 servings, the unsifted version will yield 6. The calories and carbs will be reduced in the sifted version, but it's difficult to calculate the accurate numbers for this scenario. For this reason, the nutrition info relates to the unsifted version.
     

    Nutrition Facts

    Serving Size 1 scoop of ice cream (servings may change if you remove ground pistachios, see step #6 in instructions for more info)

    Servings 6


    Amount Per Serving
    Calories 289
    % Daily Value *
    Total Fat 27.2g42%
    Total Carbohydrate 6.9g3%
    Dietary Fiber 2.1g9%
    Protein 7g15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients:
     4.25 oz unsalted pistachios (weighed without shells) (120g)
     1 cup heavy cream (250ml)
     2 egg yolks
     1 egg
     ¾ cup powdered erythritol (2.6oz/75g)

    Directions

    Instructions:
    1

    If necessary, remove the shells from your pistachios.
    (Weigh them after you removed them).
     

    2

    Add the pistachios into a food processor and blend them for approx. 20-30 seconds, until all of them are ground up.
    It's ok if there are a few bigger pieces in there.
     

    3

    Add the ground pistachios into a small non-sticking pot.
    Scrape out the vanilla pod and add the seeds as well as the scraped out pods into the pot as well.
     

    4

    Add the heavy cream to the pot and set the heat to medium.
    Bring it to a boil.
    Keep stirring while the heavy cream begins to boil.

    ☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
    Both will help to avoid burning the heavy cream.

     

    5

    In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.

    ☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
     
     

    Optional Step (Recommended):
    6

    If you prefer a smooth texture without the ground up pistachios, this is the time to sift your heavy cream-pistachio mixture.

    This step will remove the ground pistachios and will leave you with a pistachio-infused heavy cream mix.
    Both versions taste very good and it depends on your personal preferences (do you prefer a crunchy texture or a smooth texture?) if you want to go through the extra step.

    For this recipe, I personally recommend sifting the pistachio-heavy cream mix as I enjoyed that version a lot more.

    ☞ The unsifted pistachio ice cream has more carbs but it is also more filling, it also requires less work.
    The sifted pistachio ice cream has a very smooth and "ice cream"-like texture.
    It also has fewer carbs and calories (because of the removed nuts) but you will also only get 4 servings instead of 6.

    If you want to go for the smooth texture, sift the heavy cream with the ground pistachios through a kitchen strainer or a kitchen towel before proceeding to the next step.
     
     

    7

    Place the big bowl with the egg mixture on top of a pot that's filled with water.
    This will be our self-made double boiler for this time being.
     
     

    8

    Bring the water in the pot to a boil and start to drizzle in the hazelnut-infused heavy cream into the egg mixture.
    All of the heavy cream-pistachio-mix is going to be added into the bowl with the egg mixture.
     
     

    9

    Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

    ☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
    (It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)

     

    10

    Let the mixture cool down and chill it in the fridge for at least 30 minutes.
     

    With Ice Cream Maker:
    11

    Follow the specific instructions of your personal ice cream maker.
     

    Without Ice Cream Maker:
    12

    (Optional): Add 2-3 tsp of vodka or gin.

    This will lower freezing point and improve consistency of your ice cream.
    This is especially recommended if you decide to go for the sifted version of this ice cream.
    If you leave the ground pistachios in the ice cream, it isn't as necessary.
     

    13

    Place the bowl in your freezer.
     
     

    14

    Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
     
     

    15

    I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
    So if you start in the morning you should be able to enjoy your perfect keto hazelnut ice cream in the afternoon.

    BUT:
    You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
    Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!
     
     

    16

    Enjoy!
     
     

    Storage:
    17

    Fill your ice cream into a suitable container.
    I recommend consuming the ice cream within 1-2 weeks.
    Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
    (It probably won't last long anyway because it's sooo delicious!)
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    ***The sifted version of this ice cream will yield 4 servings, the unsifted version will yield 6. The calories and carbs will be reduced in the sifted version, but it's difficult to calculate the accurate numbers for this scenario. For this reason, the nutrition info relates to the unsifted version.
     

    Easy Homemade Keto Pistachio Ice Cream

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

     

    REFRESHING KETO SUMMER TREATS:

     
    Check out these posts too:
     

  • Keto Vanilla Milkshake
  • Keto Chocolate Ice Cream
  • Keto Hazelnut Ice Cream
  • Keto Peanut Butter Ice Cream
  • Keto Blueberry Mousse
  • Keto Peanut Butter Milkshake
  • Keto Butter Pecan Ice Cream
  •  

     
    Easy Homemade Keto Pistachio Ice Cream
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

    More like this:

    Scroll Up