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    Home » Dessert Recipes » Ice Cream & Frozen Treats » Pistachio Ice Cream

    Pistachio Ice Cream

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Apr 15, 2019 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for homemade pistachio ice cream
    pinterest image for sugar free pistachio ice cream
    pinterest image for homemade pistachio ice cream

    Pistachio Ice Cream. If you have never tried it you really are missing out. It is one of those flavors that isn't very popular but I don't understand why. It has a depth of flavor not found in most of the regular ice cream favorites. It is rich and creamy with a nuttiness and natural sweetness from the pistachios that is amazing.

    scoops of sugar free pistachio ice cream topped with chopped pistachio nuts in a white bowl next to a spoon

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    I'm one of the ice cream lovers that love a creamy bowl full or a few bites stolen from the freezer when the kids aren't looking and the weather is above 60 degrees. In the cooler weather, I only like ice cream on top of a warm slice of pie. Now that the weather is warming it I decided to break out the ice cream machine and tackle the task of making my first ice cream for the blog.

    A couple of years ago I made a Pistachio Gelato that was amazing. Every time my husband sees the ice cream machine he asks if I'm making it again. I wanted to treat him to a low carb and sugar-free Pistachio Ice Cream instead. Gelato uses mostly whole milk with a bit of heavy cream. It is a bit too carb heavy for my diet right now. Instead, I used a combination of heavy cream, half and half, and almond milk.

    sugar free pistachio ice cream mixture being poured into an ice cream maker

    How to Keep Ice Cream Soft in the Freezer

    If you are new to ice cream making you may wonder why there is glycerin in the ingredient list. Glycerin is the magic ingredient that keeps the ice cream scoopable. It is not mandatory but recommended. I need to give a shout out to fellow THM blogger Briana Thomas because it was on her blog that I first saw the recommendation to add glycerin to ice cream. A light bulb went off in my head. I hated how my attempts at low carb ice cream in the past had turned into rocks in the freezer. After 48 hours this is still soft and scoopable. I am sold. If you want to see some of Briana's ice cream recipes just click here.

    close up on sugar free pistachio ice cream churning in an ice cream maker

    Pistachio Ice Cream Ingredients 

    • 1 cup pistachios
    • 1 cup half and half
    • 3 egg yolks
    • 1 cup almond milk
    • 2 cups heavy cream
    • ½ cup Trim Healthy Mama Gentle Sweet sweetener (or my combo of xylitol, erythritol, and stevia)
    • 1 teaspoon glycerin (this keeps the ice cream soft)
    • ½ cup pistachios, chopped and toasted, optional

    pistachio ice cream churned in an ice cream maker with a spatula resting on the rim surrounded by empty ice cream containers and a plate of chopped pistachio nuts

    How to Roast Pistachios

    The most important thing when roasting nuts is to stick around the kitchen. If you don't set a timer they can burn very quickly. I either bake nuts or just roast on the stove top. But I'm sure to set the timer for just 5 minutes and then reset it for 2 minutes again and again until they are done. When the nuts smell fragrant remove from the heat.

    pint container of pistachio ice cream topped with chopped pistachios next to an ice cream maker

    How to Temper Ice Cream

    If you want to temper the yolks you can do that now by removing the nuts (set aside for later) and then whisking the yolks into the warm half and half. Reheat over low, whisking frequently, until it thickens slightly. Then proceed with the rest of the recipe. You can also just use pasteurized eggs to avoid tempering.

    ice cream scoop full of sugar free pistachio ice cream above a mason jar of ice cream

    Other Keto Ice Cream Recipes:

    Chocolate Dairy Free Ice Cream

    Pina Colada Ice Cream

    Sweet Cream Coffee Caramel Ice Cream

    Cinnamon Roll Ice Cream w/ a Cream Cheese Swirl

    Keto Butter Pecan Ice Cream

    And if you love pistachios try my Keto Baklava Cookies next!

    scoops of sugar free pistachio ice cream topped with chopped pistachio nuts in a white bowl

     

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    scoops of sugar free pistachio ice cream topped with chopped pistachio nuts in a white bowl next to a spoon

    Pistachio Ice Cream

    Pistachio Ice Cream is rich and creamy with a nuttiness and natural sweetness from the pistachios that is amazing.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Churning Time: 20 minutes
    Total Time: 1 hour
    Course: Dessert
    Cuisine: American, Italian, Italian American
    Servings: 8
    Calories: 403
    Author: Taryn

    Equipment

    Ice Cream Maker
    Blender

    Ingredients

    • 1 cup pistachios
    • 1 cup half and half
    • 3 egg yolks
    • 1 cup almond milk
    • 2 cups heavy cream
    • ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1 teaspoon glycerin this keeps the ice cream soft
    • ½ cup pistachios chopped and toasted, optional
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    Instructions

    • In a medium saucepan toast the pistachios over medium heat for about 5 minutes until they smell fragrant. Reduce the heat to low. Add the half and half. Heat until bubbles form around the edge of the pan. Remove from the heat, cover and let steep for 30 minutes.
    • (If you want to temper the yolks you can do that now by removing the nuts (set aside for later) and then whisking the yolks into the warm half and half. Reheat over low until it thickens enough to coat the back of a spoon. Then proceed with the rest of the recipe.)
    • In a blender combine the 1 cup pistachios, half and half, egg yolks, almond milk, heavy cream, and sweetener. Blend until smooth. Refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's instructions. 
    • If desired you can add ½ cup toasted pistachios during the last few minutes of mixing or just sprinkle them on top when serving.

    Notes

    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Serving: 0.5cup | Calories: 403 | Carbohydrates: 10g | Protein: 8g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 165mg | Sodium: 79mg | Potassium: 327mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1175IU | Vitamin C: 1.9mg | Calcium: 141mg | Iron: 1.1mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Originally Published April 23, 2016. Revised and Republished April 15, 2019.

    pinterest image for sugar free pistachio ice cream

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    Comments

    1. Anu says

      June 06, 2020 at 2:37 pm

      This sounds wonderful, I would love to make it this weekend. However, I can't find half and half in the UK, can I substitute it with more heavy cream and almond milk? Thanks! 🙂5 stars

      Reply
      • Taryn says

        June 06, 2020 at 2:55 pm

        Yup!

        Reply
        • Anu says

          June 06, 2020 at 5:31 pm

          Thanks so much for the quick response! 🙂 Could you please tell me what ratio of additional heavy cream versus almond milk I should use? The double cream I have is about 50% fat, and I think half and half is 10%, so perhaps I should use about 2.5 tbsp heavy cream and about 200ml almond milk to replace the half and half. Does that sound about right?

        • Taryn says

          June 07, 2020 at 4:50 pm

          It won't matter too much. I would probably just use equal parts. I think it would be better to end up with a higher fat content vs one that is too low.

        • Gary says

          October 09, 2020 at 2:23 pm

          Looks amazing 👍 do i just mix the glycerin with all other ingredients in the blender?

        • Taryn says

          October 10, 2020 at 10:38 am

          Yup! Enjoy 🙂

      • Anu says

        June 11, 2020 at 6:18 am

        So I made this as in my previous comment, and although the flavour is delicious, the end result was still a bit liquidy (but solid after freezing), so next time I might just try using all double cream (more keto! :)) and see if that helps. It could also be my rather dodgy ice cream machine - either way, I absolutely love pistachio ice cream so I will definitely make this again, thank you so much for sharing! I did add the optional glycerine and some vodka too, maybe next time I will add a bit more. Would a bit of xantham gum help too?5 stars

        Reply
    2. Lori McCuen says

      May 12, 2020 at 10:47 pm

      Please send advice. Wasted and entire evening and the purchase of a ice cream maker to create liquid. Ingredients as listed, Cuisinart Ice Cream maker- twice the time churning and liquid

      Reply
    3. Cathy says

      September 26, 2019 at 10:33 am

      Do you use low fat almond milk or full fat?

      Reply
      • Taryn says

        September 26, 2019 at 12:12 pm

        Just the regular almond milk in a carton. I've never seen one labeled as full fat.

        Reply
        • Cathy says

          September 26, 2019 at 12:34 pm

          Sorry, my mistake....should have asked low calorie.

    4. Sandi says

      April 15, 2019 at 8:53 pm

      This is my very favorite flavor of ice cream! This is perfect for summer5 stars

      Reply
    5. Suzy says

      April 15, 2019 at 7:28 pm

      I LOVE pistachio ice cream! Now I can make my own.5 stars

      Reply
    6. Cindy says

      April 13, 2019 at 6:46 pm

      This sounds delicious! Do you add the glycerin to the blender with the warm ingredients or after it has been chilled before churning? Thanks for sharing

      Reply
      • Taryn says

        April 13, 2019 at 8:49 pm

        You add it to the blender with the other ingredients.

        Reply
    7. Eliz says

      November 28, 2018 at 6:24 pm

      Are the pistachios raw or roasted already. I didn't see that. I'm trying this over the weekend. Thanks for creating and sharing it.

      Reply
      • Taryn says

        November 28, 2018 at 7:45 pm

        I used roasted pistachios.

        Reply
    8. Sandy says

      April 25, 2016 at 10:47 am

      Where do you find glycerin

      Reply
      • Taryn says

        April 25, 2016 at 11:36 am

        A lot of stores have it by the pharmacy section. Or you can order from Amazon. One bottle makes 240 batches of ice cream. It's only a few cents per serving so I think it's worth the investment.

        http://amzn.to/21cqoVB or https://amzn.to/3fwouwE (Note: the Now brand is food grade when you look at their website)

        Reply
        • Lori McCuen says

          May 06, 2020 at 4:16 pm

          This is now almost $20.00 fyi

        • Taryn says

          May 07, 2020 at 1:02 pm

          Thanks! I edited my comment and added a cheaper option.

      • Renee says

        August 15, 2017 at 7:44 am

        Click on the word glycerin in the recipe and it brings you to Amazon where you can order it. I just did .

        Reply

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