When the weather gets warmer, this keto pistachio ice cream will help cool off ice cream lovers doing a low-carb diet and silence their sweet tooth perfectly.
This low-carb pistachio ice cream recipe packs a natural flavor thanks to pistachio extract, pistachio pieces, and other high-quality ingredients.
And the best part is, if you’re doing a ketogenic diet for weight loss or diabetes, it won’t raise your blood sugar because it uses a sugar-free sweetener, making it low carb with only 3.6 net carbs per scoop!
Be sure to check out our entire collection of keto ice cream recipes for more delicious options!
Keto Pistachio Ice Cream
Pistachio ice cream is traditionally made with eggs and almond extract added to the ice cream mixture on top of avocado and real pistachios. However, since we’re making homemade pistachio ice cream, no egg yolks are necessary because we’ll be using ingredients with healthy fats.
Instead, this recipe mixes water with heavy whipping cream to give the ice cream an extremely creamy texture. To add an even layer of flavor, sea salt is sprinkled into the dessert on top of the pistachios.
This recipe takes 2-3 hours to make, depending on whether you’re churning it or not. If you have kids, it’s a great way to introduce them to healthier ice cream alternatives.
Ingredients Needed to Make Keto Pistachio Ice Cream
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The following are the ingredients you’ll need to make the sweet keto pistachio ice cream. Note that the full recipe and nutrition facts are at the bottom of the page.
The measurements for this recipe are for a 2-quart ice cream maker. If you are using a larger ice cream maker, you can easily double the recipe.
- Granulated sugar substitute
- Heavy whipping cream
- Water
- Pistachio extract
- Sea salt
- Lightly salted shelled pistachios, finely ground
- Green food coloring (optional)
Tools Needed
The following is a list of materials you’ll need to make this keto-friendly pistachio ice cream so you can enjoy the taste of summer with just a few easy steps.
2-quart ice cream machine or metal pan 10-inch pan
How To Make Keto Pistachio Ice Cream
Finely grind the pistachios in a food processor.
Pour the heavy cream, sugar substitute, water, salt, and pistachio extract, green food coloring into a large bowl and the ground pistachios and whisk well.
If using an ice cream maker, pour the mixture into the machine and process the ice cream according to the manufacturer’s instructions — my ice cream machine took about 25 minutes — or process until the ice cream is set to your preference.
Store any leftovers in a well-covered airtight container to avoid freezer burn. You must allow the ice cream to melt on the kitchen counter until it’s scoopable again.
No-Churn Pistachio Keto Ice Cream Instructions
Once the ice cream is made, pour the mixture into a metal pan(s), depending on what you have. Then place the ice cream into the freezer for about an hour.
At the one-hour mark, remove the ice cream from the freezer and stir the ice cream. Then place it back into the freezer. You will repeat this step 2 more times for a total of 3 hours. The no-churn ice cream is now ready to scoop and enjoy.
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If you have any leftovers, you must allow the ice cream to melt on the kitchen counter until it’s scoopable again.
How To Store Homemade Ice Cream
Store your homemade keto ice cream in an airtight container in the freezer. These reusable ice cream containers are made specifically for ice cream.
Add a piece of wax paper or parchment paper to the top of the ice cream and store for up to three weeks.
Best Sugar Substitutes For This Keto Pistachio Ice Cream
To make a sugar-free pistachio ice cream, you’ll need to replace regular sugar with a sweetener that doesn’t add unnecessary carbs.
My number one choice is Lakanto, a monk fruit sweetener, because the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto, it uses sugar alcohols and has 0% impact on blood sugar.
Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this ice cream recipe.
However, if you go this route, you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.
For more information on what are the best sugar substitutes to use on the keto diet, be sure to check our guide.
More Keto Pistachio Recipes
If you’re a fan of all things pistachio, be sure to check out our other keto pistachio recipes.
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I sure hope you will give this eggless pistachio ice cream a try. Once you do, make sure you remember to tag us on Instagram and Facebook. Doing so is what keeps this girl encouraged to keep sharing and perfecting her recipes.
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Keto Pistachio Ice Cream (Gluten-Free)
This keto pistachio ice cream recipe uses both ground pistachios and pistachio extract for the perfect, dessert. It's a keto eggless ice cream which means you won't have to turn on the stove. Instructions are given for the ice cream maker and a churn-free option.
Ingredients
- 3/4 cup of granulated sugar substitute
- 2 1/2 cups of heavy whipping cream
- 1 cup of water
- 2 teaspoons of pistachio extract
- 1/8 of a teaspoon of sea salt
- 1 cup lightly salted shelled pistachios finely ground
- 2-3 drops of green food coloring (optional)
Instructions
- Finely grind the pistachios in a food processor. Set it aside.
- Pour the heavy cream, sugar substitute, water, salt, and pistachio extract, green food coloring into a large bowl and the ground pistachios and whisk well.
- If using an ice cream maker, pour this mixture into the ice cream maker and process the ice cream according to the manufacturer's instructions. My machine took about 25 minutes or process until the ice cream is set to your preference.
- Store any leftovers in a well-covered airtight container to avoid freezer burn. You must allow the ice cream to melt on the kitchen counter until it's scoopable again.
No-Churn Pistachio Keto Ice Cream Instructions
- Once the ice cream is made, pour the mixture into a metal pan or pans depending on what you have. Then place the ice cream into the freezer for about an hour.
- At the one-hour mark, remove the ice cream from the freezer and stir the ice cream. Then place it back into the freezer. You will repeat this step 2 more times for a total of 3 hours. The no-churn ice cream is now ready to scoop and enjoy.
- If you have any leftovers, you must allow the ice cream to melt on the kitchen counter until it's scoopable again.
How To Store Homemade Ice Cream
Store your homemade keto ice cream in an airtight container in the freezer. These reusable ice cream containers are made specifically for ice cream.
Add a piece of wax paper or parchment paper to the top of the ice cream and store for up to three weeks.
Notes
The measurements for this recipe are for a 2-quart ice cream maker. If you are using a larger ice cream maker you can double the recipe easily.
A serving is approximately 2/3 cup.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 295Total Fat: 19.9gSaturated Fat: 11.9gCholesterol: 70mgSodium: 72mgCarbohydrates: 6.8gNet Carbohydrates: 3.6gFiber: 3.2gSugar: 2.9gProtein: 1.9g
Esmé Slabbert
Sunday 16th of April 2023
Thank you so much for this no-churn ice cream recipe. So many I have seen you need an ice cream machine, then I have to just pass on it, but this one called me by name. Visited you via Happiness is Homemade #475. If interested, please hop over and come and share your posts with us at Senior Salon Pit Stop. See entry #109+110.... and navigate to the bottom of my page for SSPS linkup, we hope to virtually meet you there.
Hilda Solares
Monday 24th of April 2023
Thanks for the share Esamé