Indulge healthfully with this luxurious Keto Pistachio Ice Cream. It has a supremely smooth consistency and all the rich, nutty flavor you crave. And it takes only 6 basic ingredients!
Pistachio ice cream has never been all that high on my list of flavors. It may be because so many store-bought versions are a vivid, unnatural green. I also think I tend to associate pistachios with a savory snack rather than dessert.
But after the success of my Keto Pistachio Cake, I realized just how delightful they are in sweet recipes. And so many people love pistachio ice cream, I decided to try making my own keto-friendly version in my Ninja Creami. Now I finally understand why it’s such a popular flavor!
Recipe Highlights
Easy to make: With the Creami, this keto pistachio ice cream recipe is simple to make. And it takes only 6 basic ingredients!
Smooth and creamy: It has the velvety smooth mouthfeel you want in a frozen dessert. And it stays scoopable in the freezer!
Nothing artificial: Made with real pistachios, and no artificial color or flavor. And you can taste the difference.
Keto-friendly: With no added sugar and only 4g net carbs per serving!
Ingredients and Substitutions
- Pistachios: I used roasted pistachios for deeper flavor, but you can use raw as well.
- Heavy cream: If you need to be dairy free, try coconut cream. It may turn out a little more icy, however.
- Almond milk: Any low carb milk will do. The new Nut Pods pistachio creamer is a great way to boost the flavor!
- Sweetener: I recommend using allulose to keep the ice cream softer in the freezer. Xylitol is also a good option. Erythritol will likely make it freeze solid.
- Cream cheese: This helps stabilize and emulsify the base mixture.
- Pantry staples: Vanilla extract, salt.
How to Make Keto Pistachio Ice Cream
- Grind the pistachios: Use a food processor or blender to grind the pistachios until they almost become a butter.
- Blend other ingredients: Add the remaining ingredients and blend until smooth.
- Freeze: Pour the mixture into a Ninja Creami canister and freeze for 24 hours.
- Process: Creamify the mixture on the light ice cream setting. Re-spin if necessary.
Carolyn’s Tips for Success
Try to grind the pistachios as finely as you can before adding the other ingredients. This will ensure a smoother finished ice cream.
Leave the top off the Creami container in the freezer, until the mixture is frozen solid. This helps prevent a lump forming in the top of the mixture. The more even the top, the easier it is for the Ninja Creami to process the ice cream.
You can add some chopped salted pistachios after you’ve processed the ice cream, for added crunch and flavor. Follow the instructions for mix-ins for the Ninja Creami. Or you can just add them on top of each serving.
How to Make This Without a Ninja Creami:
You can make this keto pistachio ice cream without special equipment. Please note that it may not be quite as smooth and creamy.
More Popular Keto Frozen Desserts
Keto Pistachio Ice Cream
Equipment
Ingredients
- 1/2 cup (61.5 g) roasted pistachios, unsalted
- 2/3 cup (157.73 ml) heavy whipping cream
- 2/3 cup (157.73 ml) unsweetened almond milk
- 1/3 cup (63.33 g) sweetener, allulose recommended
- 1 ounce (28.35 g) cream cheese, softened
- 1/2 tsp vanilla extract
- Pinch salt
Instructions
- In a food processor or high powered blender, grind the pistachios until they are finely ground and almost become a butter.
- Add the remaining ingredients to the blender and blend until smooth and well combined.
- Pour into a Ninja Creami container and freezer for 24 hours (Tip: leave the lid off the container until frozen to prevent any bumps forming).
- Process in the Creami on the light ice cream setting. You may need to re-spin to get a perfectly smooth consistency.
- If it's a little too melty and soft, return to the freezer for 1 hour before scooping.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I had to make this the second I saw it. Pistachio gelato in Italy is my all time favorite and you just can’t buy anything like it here, let alone low carb. My husband said it transported him back to Italy immediately!! I did use salted pistachios because it’s what I had on hand. I used a cuisinart ice cream maker. It’s in the freezer now, but the bites we had while putting it away were delicious. I’ll probably scale it up next time, my Cusinart will do two quarts.
Would you double it? I have a 2 qt Cuisinart as well
I can’t get enough of pistachio ANYTHING!!! I will definitely try this!!
Thank you for developing this recipe! I LOVE Spumoni ice cream and cannot find it anywhere these days. Now, I have the recipes (chocolate/strawberry/pistachio) to make my own and make them Keto. Also, I am going to take a moment to tell you how much I appreciate your work. I make many dishes based on internet searches and yours are consistently delicious and easy to make. I can tell that you spend time to develop dependable, understandable, readable and tasty recipes. Thank you for all you do!
I don’t have a Cremini. Can you make this in a Cuisinart countertop?
Please read the blog post, as I already addressed this! 🙂