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Low Carb White Chocolate Pistachio Ice Cream

  • Writer: Keto Upgrade
    Keto Upgrade
  • Mar 13
  • 6 min read

Updated: May 8

A deliciously creamy low carb ice cream, one that is scoopable right out of the freezer - unlike most store bought keto ice creams. Packing a delicious pistachio punch with a decadent keto white chocolate pistachio swirl and chopped pistachios.



Allulose is my favorite sweetener to keep keto ice cream soft even weeks after being in the freezer. I use either classic or golden monkfruit/erythritol with Allulose to add more sweetness and to make the ice cream a bit stiffer. If you use all Allulose the ice cream will be incredibly soft. The combination of both sweeteners gives the perfect ice cream texture, just like a store bought regular ice cream. You can also use xylitol to replace the Allulose but it is higher on the glycemic index and has more calories. It is also unsafe for pets and my cats love to lick my bowl if I leave it unattended for 2 seconds. I sometimes will add liquid Stevia as well for a bit of extra sweetness. If you have different flavored liquid Stevia you can add them or flavored extracts to the base.


The cream base I chose to use in this recipe is heavy cream and an unsweetened milk alternative. But the liquid is totally up to you. In my original recipe ice cream recipe, I used heavy cream and half and half instead of unsweetened nut milk. That is by far the creamiest keto ice cream I've ever made, but the heavy cream and half and half make the carb count much higher. I would keep the heavy cream to keep the creamy consistency but the other half can be any milk/nut milk you want to use. Different nut milks produce different consistencies. I always have macadamia, almond and cashew in my house and out of those 3, unsweetened cashew milk makes the creamiest keto ice cream.


There is 1 egg in this particular keto ice cream recipe but this is also up to you. Two egg yolks or 1 whole egg and an egg yolk would work or as many eggs as you want will work also. Egg yolks make a creamier ice cream but for this recipe I decided to make it simple for you guys and just use whole eggs.


The gelatin adds some creamiest to our keto ice cream, many commercial brands contain some kind of gum. I've used different Perfect Keto MCT Oil Powders in ice cream before that contain guar gum and with them you don't need to add the gelatin. Also, other gums will work but the amount may vary.


If you want to use a perfect keto MCT oil or collagen powder for a flavored ice cream recipe, I have a 20% off code if you would like to purchase it.

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Strawberry Rhubarb Ice Cream- https://youtu.be/zhFjKbVMoIM 




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(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)



White Chocolate Pistachio Swirl Ice Cream Recipe


1 Cup Heavy Cream (can use silk heavy cream)

2 Cups Unsweetened Milk of choice (I like So Delicious coconut milk or cashew the best)

80-120g/anywhere from 1/2 Cup-1 1/4 Cups Allulose, cup measurements depend on the grind of your allulose (or xylitol keep in mind it is sweeter than allulose)

24 g/2 Tbs. Erythritol based sweetener (I like monkfruit/erythritol)

1/4 tsp. Salt

108g/1 Cup Chopped Unsalted Pistachios

2 Eggs

1 Tbs. Cold Water

3/4 tsp. Gelatin (alternative gum will work just may need a different amount)

1 tsp. Vanilla Extract (more to taste)

1/2 tsp. Pistachio Extract

Stevia (optional, to taste) (sweetness will be dulled once frozen)


White Chocolate Swirl

4oz./1/2 Cup Heavy Cream

4oz./about 3/4 Cup Keto White Chocolate Chips

1/2 tsp. Salt

1/4 tsp. Powdered Stevia (optional, to taste)

1/4 tsp. Pistachio Extract


Add-in

1/2 Cup Chopped Pistachios (I prefer Roasted & Salted)


Instructions:

  1. Pour the cream and unsweetened milk of choice into a heavy bottom sauce pot with the allulose, and the other sweetener, add the salt and chopped pistachios, and heat until the sweetener is dissolved and small bubbles are forming around the edge

  2. Crack the eggs into a medium bowl and bloom the gelatin over the water

  3. Once the sugar is dissolved and hot, temper the eggs by adding a splash of the hot mixture into the bowl with the eggs a little at a time and whisking vigorously as you pour until half the liquid is incorporated

  4. Pour egg mixture back into the pot, scraping the bowl clean and whisk together. If you want to be sure the eggs are cooked, place the pot back on the stove and heat to between 145-165, stirring constantly. But this will probably not be necessary as the mixture should be close to 165 degrees after tempering

  5. Add the gelatin puck and stir until dissolved, add the vanilla and pistachio extract and Stevia if using then strain mixture back into the bowl, pushing as much of the liquid out of the pistachio as possible then place the pistachios into a small blender or food processor

  6. Cover the ice cream liquid with plastic wrap and chill for at least 8 hours or place over an ice bath into the refrigerator and stir every 20 minutes until 40 degrees or below

  7. While the base is chilling make the creamy white chocolate pistachio swirl by creating a ganache. Heat the heavy cream in the microwave until scalded (small bubbles and steam) and pour over the white chocolate chips, allow to melt for about five minutes, then whisk slowly until chips are melted

  8. Blend up the pistachios in a small blender or food processor with the salt, pistachio extract and Stevia if using, until it resembles a nut paste, while food processor is running, stream in the white chocolate mixture and continue blending, scraping down several times until well blended. You can place a small amount on a plate and freeze to taste for sweetness and flavor. You will only be using 1/3 of the cream for one batch of ice cream. Place 1/3 or 136 grams of the mixture into a piping bag to add to the ice cream once it's churned. The remaining cream can be used as a cookie dip, in pistachio truffles, or to make another batch of ice cream.

  9. If churning the next day place the pistachio cream into the refrigerator and pull out a few hours ahead of time to come up to room temperature

  10. Once the base is cooled, place a bowl large enough to hold the frozen ice cream into the freezer. You will use this frozen bowl for the ice cream and to layer in the pistachio cream once it is finished churning. Churn the chilled base according to the manufacturers instruction on your ice cream maker, while churning chop up 1/2 cup of salted pistachios

  11. When the ice cream is almost up to the top of the churning paddle (my kitchen aide takes 20-25 min) add in the chopped pistachios to the mixture and churn for more 2 minutes

  12. Once the churning is complete, place the frozen ice cream into the bowl that was in the freezer piping in layers of swirls of the white chocolate pistachios cream in between 3 or 4 layers of the ice cream and freeze for 6-8 hours, if you can wait that long, enjoy!


Macros 1/6 of the recipe


320 Calories

29g Fat

13g Total Carbs

5g Fiber

4g Sugar Alcohol

4g Net Carbs

7g Protein


If you are in the Lower 48, feel free to check out my website to place an order for some High Protein/Low Carb White Bread or some delicious keto brownies or keto breakfast Baked Goods- Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


                

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Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






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Keto Upgrade e-mail - ketoupgrade.info@gmail.com



 
 
 

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