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Keto Pistachio Ice Cream with White Chocolate Chips

Studded with delicious pistachios, combined with a silky smooth base, you’ll be hard pressed to find a more luxurious ice cream anywhere.
Course Dessert
Keyword Chef Taffiny Elrod, pistachio
Recipe Creator Chef Taffiny Elrod
Prep Time 30 minutes
FREEZE TIME 4 hours
Total Time 4 hours 30 minutes

Yields:

8 servings

Ingredients:

Directions:

  • Toast the nuts by placing them in a dry skillet set over medium-low heat for about five minutes, or until they begin to look lightly browned and smell toasty. Keep a close eye on them as they can burn quickly. Then move them to a tray lined with parchment paper to cool.
  • Microwave the white chocolate chips in 15-second bursts, until melted enough to stir smooth.
  • Mix the toasted nuts into the white chocolate and spread the mixture onto your lined tray in one even layer. Place in the freezer to set.
  • Use a blender to mix the allulose, almond milk, and Keto Chow until the allulose is dissolved, and the Keto Chow is well incorporated.
  • Add the heavy cream and the pistachio extract if using; blend briefly until combined and frothy. If you blend too long, you will turn the cream into butter.
  • Transfer to your ice cream machine and churn according to the manufacturer's directions.
  • While the ice cream is churning, break the chocolate-covered nuts into individual pieces and add to the ice cream mixture. Some machines can mix in add-ins for you. If yours does not, fold them into the ice cream when you transfer it.
  • Transfer the ice cream to a container and freeze for at least four hours.
  • Keep in an airtight container in the freezer for up to two weeks for best results.
Nutrition Facts
Pistachio White Chocolate Chunk Ice Cream
Serving Size
 
1 serving
Amount per Serving
Calories
301.4
% Daily Value*
Fat
 
27.3
g
42
%
Saturated Fat
 
15.4
g
96
%
Trans Fat
 
0.7
g
Polyunsaturated Fat
 
2.02
g
Monounsaturated Fat
 
7.28
g
Cholesterol
 
70.2
mg
23
%
Sodium
 
250.2
mg
11
%
Potassium
 
539.5
mg
15
%
Carbohydrates
 
21
g
7
%
Fiber
 
3.9
g
16
%
Sugar
 
13.1
g
15
%
Sugar Alcohol
 
13.94
g
Net Carbs
 
3.18
g
Protein
 
9.8
g
20
%
Vitamin A
 
1223.87
IU
24
%
Vitamin C
 
30.75
mg
37
%
Calcium
 
296.37
mg
30
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

Ingredients:

Nutrition Facts
Pistachio White Chocolate Chunk Ice Cream
Serving Size
 
1 serving
Amount per Serving
Calories
301.4
% Daily Value*
Fat
 
27.3
g
42
%
Saturated Fat
 
15.4
g
96
%
Trans Fat
 
0.7
g
Polyunsaturated Fat
 
2.02
g
Monounsaturated Fat
 
7.28
g
Cholesterol
 
70.2
mg
23
%
Sodium
 
250.2
mg
11
%
Potassium
 
539.5
mg
15
%
Carbohydrates
 
21
g
7
%
Fiber
 
3.9
g
16
%
Sugar
 
13.1
g
15
%
Sugar Alcohol
 
13.94
g
Net Carbs
 
3.18
g
Protein
 
9.8
g
20
%
Vitamin A
 
1223.87
IU
24
%
Vitamin C
 
30.75
mg
37
%
Calcium
 
296.37
mg
30
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Toast the nuts by placing them in a dry skillet set over medium-low heat for about five minutes, or until they begin to look lightly browned and smell toasty. Keep a close eye on them as they can burn quickly. Then move them to a tray lined with parchment paper to cool.
  • Microwave the white chocolate chips in 15-second bursts, until melted enough to stir smooth.
  • Mix the toasted nuts into the white chocolate and spread the mixture onto your lined tray in one even layer. Place in the freezer to set.
  • Use a blender to mix the allulose, almond milk, and Keto Chow until the allulose is dissolved, and the Keto Chow is well incorporated.
  • Add the heavy cream and the pistachio extract if using; blend briefly until combined and frothy. If you blend too long, you will turn the cream into butter.
  • Transfer to your ice cream machine and churn according to the manufacturer's directions.
  • While the ice cream is churning, break the chocolate-covered nuts into individual pieces and add to the ice cream mixture. Some machines can mix in add-ins for you. If yours does not, fold them into the ice cream when you transfer it.
  • Transfer the ice cream to a container and freeze for at least four hours.
  • Keep in an airtight container in the freezer for up to two weeks for best results.

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